Friday, December 2, 2011

Oven Braised Beef Short Ribs


I know some of you are going to think this recipe is “too hard” but I promise it’s easy!  I also guarantee that this recipe is full of major flavor and will make anyone’s eyes close with delight in sheer adoration.  Some of you may be laughing, but this is probably one of the best things I’ve made in a while.  Please note that this dish has a pretty extensive cooking time (mostly in the oven) but is not recommended when you’re pressed for time.  Short ribs are a meat that need time for slow cooking otherwise they can be very tough.  Serve with a nice robust red wine, and this dish will fill you with warmth on those cold winter evenings!

Servings: 3 (just double recipe if you’re entertaining)
Prep Time: 15 minutes
Cook Time:  3 hours

*2.5 pounds of beef short ribs on the bone
(Should be 3 long short ribs, I got mine at Whole Foods)
*Salt
*Pepper

*3 Tablespoons vegetable oil
*2 small yellow onions, chopped
*2 carrots, chopped
*1 celery stalk, chopped
*3 Tablespoons flour
*1 Tablespoon tomato paste

*1/2 bottle of red wine, I used Cabernet
*5 sprigs of fresh flat leaf Italian parsley
*4 sprigs of fresh thyme
*1 sprig of fresh rosemary
*1 dried bay leaf
*1/2 a head of garlic, cut in half horizontally with peel on and use bottom piece
*2 Cups beef stock

Preheat the oven to 350 degrees.  Generously season the short ribs with salt and pepper.  Then heat the vegetable oil over medium high in a dutch oven or large soup/pasta pot.  Depending on how big your pot is, brown the short ribs in batches until they are brown on all sides.  About 5 minutes or so per batch.  Once short ribs are browned, transfer to a plate.

In the same oil, add the onions, carrots, and celery and cook until soft and brown.  About 5 minutes.  (You may need to add a little more oil so just add a little at a time if needed)  Add the flour and tomato paste, and stir until deep red which takes about 2 minutes.

Add in the wine and the short ribs back into the pot.  Bring to a boil and then reduce heat to a medium low so the liquid is simmering.  Simmer for about 25 minutes until the liquid is reduced by about a 1/3.

Add all of the herbs with the cut garlic head into the pot.  Stir in the beef stock and bring to a boil.  Once boiling, cover and transfer to the oven.


Walk away for TWO HOURS.  After two hours, check and see if short ribs are done.  Easy way to tell…the meat FALLS off the bone!

Transfer the short ribs to a plate.  Take the liquid/herbs left in the pot and strain over a bowl.  This is your gravy.  Some fat may rise to the top (clear looking) and just spoon it off the top.  Season gravy with salt and pepper if needed.

I made mashed potatoes and spooned into a shallow bowl.  Place the short ribs next to potatoes and then pour gravy on top so it swims around everything.

Enjoy the deliciousness!!!!