Once in a while, I get the urge to make short ribs. It isn't something I've mastered yet, by any means, but I came across this recipe from Bon Appetit's website. They claimed that it was both delicious and impossible to screw up, and I proved them right. Original recipe link listed below.
I started out with short ribs that I was able to get at the local market, and seared them in a little bacon fat and olive oil. The smell was amazing - I wish I could bottle it.
After removing browned short ribs, I added onions, celery, and carrots to the pot, and scraped all the yummy "bits" off of the bottom of the pot.
After the veggies were brown, I combined with a bottle of Cab and beef stock, and let the mixture reduce. Then I added the contents of the pot and the browned short ribs to a roasting pan and set sail on a 4 hour journey to dinnertown. Voila! Falling off the bone. Still working on my presentation.
We paired the ribs with roasted veggies and mashed potatoes, and reduced the remaining cooking liquid to make a gravy that was most delicious. Overall, a great "special" meal to switch things up.
- 5poundsbone-in beef short ribs, cut crosswise into 2" pieces
- Kosher salt and freshly ground black pepper
- 3tablespoonsvegetable oil
- 3medium onions, chopped
- 3medium carrots, peeled, chopped
- 2celery stalks, chopped
- 3tablespoonsall-purpose flour
- 1tablespoontomato paste
- 1750-ml bottle dry red wine (preferably Cabernet Sauvignon)
- 10sprigs flat-leaf parsley
- 8sprigs thyme
- 4sprigs oregano
- 2sprigs rosemary
- 2fresh or dried bay leaves
- 1head of garlic, halved crosswise
- 4cupslow-salt beef stock
- Preheat oven to 350°. Season short ribs with salt and pepper. Heat oil in a large Dutch oven over medium-high heat. Working in 2 batches, brown short ribs on all sides, about 8 minutes per batch. Transfer short ribs to a plate. Pour off all but 3 Tbsp. drippings from pot.
- Add onions, carrots, and celery to pot and cook over medium-high heat, stirring often, until onions are browned, about 5 minutes. Add flour and tomato paste; cook, stirring constantly, until well combined and deep red, 2-3 minutes. Stir in wine, then add short ribs with any accumulated juices. Bring to a boil; lower heat to medium and simmer until wine is reduced by half, about 25 minutes. Add all herbs to pot along with garlic. Stir in stock. Bring to a boil, cover, and transfer to oven.
- Cook until short ribs are tender, 2–2 1/2 hours. Transfer short ribs to a platter. Strain sauce from pot into a measuring cup. Spoon fat from surface of sauce and discard; season sauce to taste with salt and pepper. Serve in shallow bowls over mashed potatoes with sauce spooned over.