Short Ribs Recipes
Red-Wine-Braised Short Ribs
By: Bon Appetit
Ingredients:
-
5 lb. bone-in beef short ribs, cut crosswise into 2" pieces
-
Kosher salt and freshly ground black pepper
-
3 Tbsp vegetable oil
-
3 medium yellow onions, chopped
-
3 medium carrots, peeled, chopped
-
2 celery stalks, chopped
-
3 Tbsp all-purpose flour
-
1-3 Tbsp tomato paste
-
1 750-ml bottle dry red wine (preferably Cabernet Sauvignon)
-
10 sprigs flat-leaf parsley
-
8 sprigs fresh thyme
-
4 sprigs fresh oregano
-
2 sprigs fresh rosemary
-
2 fresh or dried bay leaves
-
1 head of garlic, halved crosswise
-
4 cups low-sodium beef stock
​
Directions:
Preheat oven to 350° F. Season short ribs with salt and pepper. Heat oil in a large Dutch oven over medium-high. Working in 2 batches, brown short ribs on all sides, about 8 minutes per batch. Transfer short ribs to a plate. Pour off all but 3 Tbsp. drippings from pot.
​
Add onions, carrots, and celery to pot and cook over medium-high heat, stirring often, until onions are browned, about 5 minutes. Add flour and tomato paste; cook, stirring constantly, until well combined and deep red, 2–3 minutes. Stir in wine, then add short ribs with any accumulated juices. Bring to a boil; lower heat to medium and simmer until wine is reduced by half, about 25 minutes. Add all herbs to pot along with garlic. Stir in stock. Bring to a boil, cover, and transfer to oven.
​
Cook until short ribs are tender, 2–2½ hours. Transfer short ribs to a platter. Strain sauce from pot into a measuring cup. Spoon fat from surface of sauce and discard; season sauce to taste with salt and pepper. Serve in shallow bowls over mashed potatoes with sauce spooned over.
Photo courtesy of: www.bonappetit.com
Braised Beef Short Ribs
By: Georgia Neighbors Agriculture + Lifestyle (Spring 2024, Vol. 30, No 1)
Ingredients:
-
1 lb beef short ribs
-
2 tsp course kosher salt
-
1 tsp ground black pepper
-
1 oz olive oil
-
2 oz tomato paste
-
1 yellow onion, quartered
-
2 celery stalks, chopped
-
1 carrot, chopped
-
1 cup red wine (pinot noir or merlot)
-
2 cups beef stock
-
2 bay leaves
-
4 thyme sprigs
-
2 rosemary sprigs
-
1 tsp crushed red pepper flakes
​
Directions:
Preheat oven 325° F. Preheat a medium size pot over moderate heat for 2-3 minutes.
Season short ribs with salt and pepper. Once pan is hot, add olive oil and place seasoned beef into pan and sear on both sides until brown. Once seared, remove from hot pan and place onto cold plate.
Next, add tomato paste to hot oil and stir until evenly incorporated. Add onion, celery, carrot and cook until slightly tender. Add red wine and cook an additional 2-3 minutes. Add the beef stock, bay leaves, thyme, rosemary, and crushed red pepper flakes.
Once mixture is combined, place seared beef into broth, cover pot with a lid or foil and place into the 325° F oven and allow to cook 2-3 hours, or until fork tender. Once cooked, remove meat, then strain the liquid from the vegetables and reduce the liquid until it reaches sauce consistency.
To serve, pull the beef from the bone and top on mashed potatoes or mac-n-cheese with your sauce.
Braised Short Ribs
Recipe courtesy of Pioneer woman
Ingredients:
-
8 beef short ribs
-
Salt and pepper to taste
-
¼ cup all-purpose flour
-
2 Tbsp olive oil
-
1 medium onion, diced
-
2 whole shallots, peeled and finely chopped
-
3 whole carrots, diced
-
2 cups red or white wine (We used beef broth)
-
2 cups beef or chicken broth (enough to almost cover ribs)
-
2 sprigs thyme
-
2 sprigs rosemary
​
Directions:
Salt and pepper ribs and then dredge in flour. Set aside
Add olive oil to pan and brown ribs on all sides. Remove ribs and set aside. Turn heat to medium.
Add onions, shallots, and carrots to pan and cook for 2 minutes. Pour 2 cups of wine (broth) and scrape bottom of pan. Bring to a boil and boil 2 minutes.
Add broth, 1 tsp salt and lots of pepper. Taste and adjust. Add ribs to the liquid, they should be almost submerged. Add thyme and rosemary sprigs (whole) to the liquid.
Put on the lid and place in oven. Cook at 350° F for 2 hours, then reduce heat to 325° F and cook an additional 30-45 minutes. Ribs should be fork tender and falling off the bones. Remove pan from oven and let sit for at least 20 minutes. Skim the fat off the top of the liquid before serving. (Can refrigerate mixture and let fat solidify and remove solid fat from the top.)
Serve over mashed potatoes or rice.