Short ribs have been a favourite meal of mine for some time. The cut is rich in beefiness, and they simply melt in your mouth when they are cooked right. I love to have mine slowly braised, especially on a cold winter evening. It is a deliciously comforting meal. The below recipe is a real showstopper AND simple to put together for a Sunday supper or dinner party.
Short ribs are cut from the rib and plate primals. They can be butchered in many different ways, English Cut or Flanken Cut. The English cut is when the ribs are separated, and they are cut into short lengths about 2 inches thick. On the other hand, Flanken cut is cut across all the bones about 1/2 inch thick, such as Maui-style ribs. I prefer the English cut when braising, and the Flanken cut when barbequeing. – Wikipedia
So what you will need is:
1.5 pounds bone-in English Cut beef short ribs
salt and freshly ground black pepper
1 tablespoons olive oil
1 onions, chopped
1 carrots, peeled, chopped (60 Grams)
1 celery stalks, chopped (60 Grams)
2 tablespoons all-purpose flour (20 Grams)
2 Roma Tomatoes (140 Grams)
1 cup dry red wine
3 sprigs thyme
1 sprigs rosemary
2 dried bay leaves
4 cloves of garlic, chopped in chunks
200 ml beef stock (or water and half a beef stock cube)
1. Preheat oven to 350°.
2. Coat short ribs lightly on all sides with flour. Season short ribs with salt and pepper.
3. Heat oil in a large Dutch oven over medium-high heat.
4. Brown short ribs on all sides, this will take about 8 minutes. Transfer short ribs to a plate.
5. Keep the brown bits on the bottom (this is often referred to as fond, delicious flavour bits). The deglazing process will dilute the bits and add the flavour to the sauce.
6. Add onions to the pot and cook over medium heat, stirring often, until onions are browned, about 5 minutes.
7. Next add the garlic. Stir and cook for one minute.
8. Next add the carrots. Stir and cook for 2 minutes
9. Next add the celery. Stir and cook for 1 minute.
10. Now, on high heat, stir in the wine. Make sure to drag the wooden spoon on the bottom of pot to remove the brown bit (This is deglazing).
11. Reduce the wine to half. This will take about 3 minutes.
12. Add the tomatoes and bring to a boil.
13. Then add short ribs, meat-side down with any accumulated juices. Bring to a boil.
14. Add all herbs to the pot.
15. Cover and transfer the pot to the oven.
16. Cook until short ribs are tender, 2 to 2 ½ hours.
17. Remove the short ribs and set them aside on a oven-safe plate. Move the plate into the turned off oven to keep warm while you prepare the sauce.
18. In the pot, use a spoon to skim off the extra oil.
19. The sauce might be reduced to almost nothing, add 1 cup of water to the mixture and mix with a spoon to revive the sauce.
20. Next, strain the sauce with a sieve and a rubber spatula. Make sure to push the bits against the sieve to get all the goodness out of the vegetables.
21. Reheat the sauce. Next, plate the short ribs on top of your choice of carbs: mashed potatoes, creamy polenta, pasta, or risotto. Drizzle with the sauce, and garnish with thyme or whatever herb you used. It is ready to serve!
Slow Cooker Method:
1. Place all the ingredients in a slow cooker.
2. Cover and cook on low until well cooked and the pork shreds easily, 6 to 7 hours.
3. Use a spoon to remove some of the oil on the surface.
4. Next, strain the sauce with a sieve and a rubber spatula. Make sure to push the bits against the sieve to get all the goodness out of the vegetables.
5. Next, plate the short ribs on top of your choice of carbs: mashed potatoes, creamy polenta, pasta, or risotto. Drizzle with the sauce, and garnish with thyme or whatever herb you used. It is ready to serve!
Thank you for reading! Hope you enjoyed this recipe. If you have any suggestions of what you’d like to see me make next, let me know in the comments below! Also, if you’ve followed the recipe, make sure to tag your photos #sweetrehabkitchen!