I’ll add my favorite thing to eat and to cook. I’d love for this thread to continue.
Braised Beef Short Ribs
Ingredients:
-4 or 6 bone-in beef short ribs with fat trimmed and silver skin removed
-4 or 5 carrots, roughly chopped
-4 or 5 celery stalks, roughly chopped
-1 onion, roughly chopped
-5 cloves garlic, smashed
-1.5 cups red wine
- 1 or 2 cups beef or chicken broth (I prefer beef)
-prune or grape juice, (something sweet and sticky, helps with building the sauce)
-1/4 cup soy sauce
-tomato paste
-sprig of thyme
-sprig of parsely
-neutral oil for searing (avocado oil is my choice).
Step 1. Heat up a couple tablespoons of oil in an oven safe pot or Dutch oven until it starts to smoke a little. As that is heating, season all sides of the ribs with lots of salt and black pepper. When oil is hot, sear each side of each short rib until it has a nice crust on it. Should only take 1-2 mins per side if you have the oil hot enough. When done, set aside on a plate.
Step 2. When short ribs are out of the pot, turn the heat down to medium and go in with a dollop tomato pasta and the chopped onions, carrots, and celery. Cook them in the oil and rendered beef fat that was created from searing the short ribs. Cook until the veggies just start to soften, so about a couple minutes.
Step 3. When veggies have started to soften, add in the wine, prune juice, soy sauce, and beef stock, garlic, thyme, and parsley and stir. At this point the pot can be taken off the stove, and the oven can be preheated to 275. When oven is preheated and ingredients in the pot have been married briefly, place your short ribs in the pot so that the side with the least searing is just above the liquid level, with the rest of the rib submerged. Use the carrots and celery as a stool for the ribs if the liquid is too deep keep one side exposed. Cover the pot or Dutch oven and cook at 275 for 4 hours.
Step 4. After 4 hours, remove pot from
oven and CAREFULLY remove the short ribs. They will want to fall apart after the slow cooking and the bone will want to slide out. Don’t let that happen because it’s important for presentation and it’s basically the only thing keeping the tender meat cube together. Place them
on a plate and cover with plastic wrap. Strain all the liquid through a fine mesh sieve into a sauce pan. You want something with a lot of surface area to encourage reduction. Cook that liquid on medium high until it has reduced to a dark red, sticky, sweet, savory sauce that coats the back of a spoon. Add your short ribs to the pan, spoon some sauce over them, cover pan, reduced heat to low, and cook until the short ribs have warmed back through. They are now ready to serve. Make sure to get lots of that sauce.
The ribs should be incredibly tender and literally fall apart when poked with a fork. It’s the most delectable cube of meat. The sauce should be thick, rich, sweet and savory and a dark reddish brown color.
I usually serve it over a bed of mashed potatoes. The sauce goes so well with the ribs and mashed potatoes. Asparagus is usually my veggie of choice, but something like broccoli or Brussels sprouts would go well as well. Some fresh thyme and parsley sprinkled on top can’t hurt either. This is a fairly involved recipe and it takes hours and hours, but I promise you it’s worth it. If you’ve never had braised short ribs, you won’t regret it.
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