For the longest time the only meats I liked were fish and chicken. I always turned my nose up to steak, burgers, pork…all the meals meat eaters tend to love. However, lately I have been CRAVING meat. And chicken seems…so MEH now. What’s going on with my taste buds?!
Kara and I discussed making short ribs several times but we kept putting it off because we don’t normally choose cook-all-day-recipes. Finally we did it!!! And really the majority of the work was hands off so it was not too bad!
Oh em gee am I glad we finally made braised short ribs. It was fall off the bone tender and the stick to your ribs meal I like during cold months. Is there anything better?
My only negative about these short ribs were they were pretty fatty. I ate one short rib and cut off as much fat as meat that was edible. That part wasn’t so much fun….or appetizing…but the meat was unbelievably flavorful and tender so it was definitely a make again meal in my opinion.
Here’s what you’ll need
Chop the carrots, celery and onions
Sear all sides of the short ribs
Now add the veggies, tomato paste and flour
Add a bottle of wine next, along with the short ribs
And all the herbs too…we got rosemary, oregano, thyme, parsley and a couple bay leaves
And now the beef stock
After it cooks for 2+ hours it is so flavorful and tender. So good for a cold day
- 5 pounds bone-in beef short ribs
- 3 tablespoons vegetable oil
- 1 onion, chopped
- 3 carrots, peeled, chopped
- 2 celery stalks, chopped
- 3 tablespoons flour
- 1 tablespoon tomato paste
- 1 bottle dry red wine (we used Cabernet Sauvignon)
- handful flat-leaf parsley
- 8 sprigs thyme
- 4 sprigs oregano
- 2 sprigs rosemary
- 2 dried bay leaves
- 8 cloves garlic, peeled
- 4 cups low-salt beef stock
- salt and pepper, to taste
- Preheat oven to 350 degrees F. Season short ribs with salt and pepper on both sides. Heat vegetable 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. Discard all but 3 tablespoons of drippings from the dutch oven.
- Add onions, carrots, and celery to the dutch oven and cook over medium-high heat, stirring often, until onions are browned. Add flour and tomato paste and cook, stirring constantly, until it turns a deep red, a couple minutes.
- Pour in the wine and the place the short ribs back in the dutch oven. Bring to a boil; lower heat to medium and simmer until wine is reduced by half, about 15-20 minutes.
- Add all the herbs and the garlic cloves to the dutch oven. Stir in beef stock. Bring everything to a boil, cover, and transfer to oven.
- Cook until short ribs are tender, about 2 1/2 hours or so. Transfer short ribs to a platter. Use tongs to remove and discard the herbs. Spoon fat from the surface and discard that too. Serve sauce on the side.
- The original recipe called for straining the vegetables after you spoon the fat off the surface, but we wanted to keep the veggies. We removed the herbs only and served the veggies along with the sauce.
