Short Ribs Recipes

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 (I used beef broth)

• 2 cups beef or chicken broth (enough to almost cover ribs)

• 2 sprigs thyme

• 2 sprigs rosemary

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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 for 2 hours, then reduce heat to 325 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. 

William's Short Ribs

Ingredients:

• 1 pack short ribs (4 ribs)

• 1 cup beef broth

• 1 cup red wine

• 1 small onion

• 1 large carrot, chopped

• 1 stick celery, chopped

• 2 tablespoons tomato paste

• Salt and Pepper to taste

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Directions:

Cut ribs between each bone and separate

Coat with salt and pepper on all sides

Heat pan to medium high and brown ribs on all sides (about 5 minutes)

Remove ribs and set aside

Add onion, celery, and carrot to pan and cook for 5 minutes

Stir in tomato paste until all ingredients are coated

Pour in wine and bring to boil stirring to get all browned bits released from pan

Pour all ingredients from pan into crock pot

Add broth and short ribs into crock pot and cook on low for 8 hours

Optional: 

Cook in the oven in a Dutch oven pot (pot with lid) on 325° for 3 hours

Add more liquid if cooking in oven

Gravy:

Remove the ribs, strain all solids out of liquids, scoop as much liquid fat off the top as you can

Add a splash of whipping cream and simmer to desired thickness

Serve over mashed potatoes or rice, and vegetable of your choice