Braised Short Ribs
If only there was smell-o-vision. Or better yet… taste-o-vision! Okay, but wouldn’t that actually be amazing? First thing I would try would be a jambon-beurre sandwich. It would instantly transport me to the streets of Paris without me having to leave my very comfortable bed! I digress…
Short ribs are packed full of flavor and create the most tender final product when you cook them nice and slow. It’s the perfect meal for a chilly night. Prep time is pretty dang short and is done on the stovetop, and then the ribs are cooked to perfection in the oven. The red wine and tomato paste add a depth and acidity that breaks down so beautifully in the sauce, and the fresh rosemary and thyme add an incredible fragrance and pop. One thing I love about recipes like this is that you can just forget about it in your oven. It requires so little effort but the final result is incredible and will wow all your people. I got my short ribs locally at @homefarmfamily. If you are in Whatcom County I encourage you to go check out their adorable farmstand. Their pork is forest and farm raised, and ethically treated with tons of love and care. Their meat is butchered locally and the taste is incredible! I hope you’ll give this recipe a try! You deserve it! ;)
BRAISED SHORT RIBS
Prep time: 20 minutes
Cook time: 1 hour 45 minutes
Yields: 4 portions
INGREDIENTS:
- 2 T olive oil
- 2.5-3 pounds short ribs
- salt and pepper
- 3 carrots, roughly chopped
- 4 stalks of celery, roughly chopped
- 1 white onion, diced
- 5-6 garlic cloves minced
- 2 T flour
- 1 cup red wine I prefer cabernet
- 2 cups beef broth
- 1 T tomato paste
- additional salt and pepper
- 2-3 sprigs fresh rosemary
- 2-3 sprigs fresh thyme
DIRECTIONS:
Begin by preheating oven to 350 degrees.
1.) Chop ends of short ribs off where the bone ends, creating three pieces per spare rib. Add 2 T of olive oil to dutch oven and warm over medium-high heat. Carefully place short ribs into hot oil making sure ribs are in one even layer. Work in batches to ensure all pieces lay flat on base of dutch oven.
Heavily salt and pepper ribs, then flip once a crust has developed on the bottom of the meat. Sear opposite side for an additional 3 minutes.
2.) Add 3 carrots, 4 celery stalks and 1 white onion, all roughly chopped. Add in minced garlic cloves.
3.) Sprinkle on 2 tablespoons of flour and mix into pan drippings. Add 1 cup of red wine and 2 cups of beef broth. Stir in 1 tablespoon of tomato paste. Continue to stir until there are no lumps of tomato paste or flour. Drop fresh rosemary and fresh thyme on top of veggies, and season entire pot with additional salt and pepper. Roughly a teaspoon of salt and half a teaspoon of pepper.
4.) Add lid to your dutch oven and place in oven at 350 degrees for 1 hour and 45 minutes.
5.) Remove pot from oven and remove any bones. The meat will pull right off!
Serve short ribs over mashed potatoes. Pour additional pan sauce on top and enjoy!
