Braised Beef Short Ribs

Braised Beef Short Ribs

Another cool blast came through South Florida and I used the opportunity to make braised beef short ribs. I often order short ribs when I see it on the menu at a good Italian Restaurant, but rarely make them at home. I love that you can take such a tough inexpensive cut of meat and turn it into such a delicacy.

The smell in the house while these are cooking drove us and the dogs crazy. I’m going to contact Yankee Candle and see if they will consider adding “Braised Beef Short Ribs” to their collection of scents. While I’m at it, I think I’ll pitch a new bacon scent. If Burger King is going to make a meat scented men’s cologne (Flame) then us GOOD food lovers need to band together and demand a more upscale meat fragrance. Right?


Beef Short Rib Recipe

6 Beef Short Ribs
flour (for dusting)
vegetable oil
1 c carrots (large dice)
1 c celery (large dice)
1 c onion (large dice)
6 garlic cloves, minced
2 tbsp Tomato Paste
2 c good red wine
3 c beef stock (low sodium)
2 bay leaves
8 thyme sprigs
2 rosemary sprigs
salt
pepper
1 tbsp cold butter

1. Trim any excess fat from short ribs. Season generously with salt and pepper and let sit at room temperature for an hour. Right before cooking, dust lightly with flour. Heat 1 tbsp oil in a heavy dutch oven until almost smoking and sear each side of the short ribs until very nicely browned. Take your time here, the better the sear, the better the flavor. Add more oil if needed.

2. Reduce heat to medium and add in chopped onion, celery and carrots and saute until starting to brown, about 6-7 minutes. Add garlic and tomato paste. Cook for an additional minute, stirring constantly, then pour in the red wine. Increase the heat to medium high and bring to a simmer and cook for 2 minutes. Now add stock, bay leaves, herb sprigs, and ribs.

3. Cover with lid and place into 350F oven for 3 to 3 ½ hours or until fork tender. Carefully remove the ribs from the pan and strain the sauce into a small saucepan, pressing down with a ladle on the veggies, to get out all of the sauce. Bring sauce to a simmer and reduce until thickened, about 5 minutes. Remove from heat and stir in the butter. Test the seasonings and add salt and pepper as needed.

Makes 4-6 servings

Note: Normally, the carrots are very mushy and not palatable by the time the meat is tender. This time my carrots didn’t turn to mush, so I picked some of them out before straining the sauceand added them to the plate.Adds a bit ofcolor and flavor.