Beef short ribs are one of my favorite dishes. For years I always thought you had to be a much more accomplished cook than I am to make them and that you had to have a lot of time to cook them to the buttery texture I love so much. Surely the sauce was impossible to make as well, right??
I set out on a mission in 2020 to prove all of that wrong, and the following recipe is the result of quite a few tries. All you need is a few ingredients and around 2 and a half hours. Enjoy!
1 1/2 - 2 lbs short ribs - cut to about 1 1/2 inches thick. (This helps with the cook-time.)
3/4 cup sliced onions
1/2 cup sliced carrots
1/2 cup chopped celery
1 1/2 cup diced fresh tomatoes
3 smashed garlic cloves
Red Wine (Cabernet works great)
4 Rosemary sprigs
Salt and pepper ribs all over and sear in the skillet with a bit of canola oil on all sides.
Remove from skillet and set aside.
Add vegetables to skillet and saute for 5-6 minutes.
Add tomatoes and garlic and heat to a low simmer.
Add Ribs back to skillet.
Add equal parts beef stock and wine until liquid is just over 1/2 the depth of the ribs.
Top with Rosemary sprigs and heat to a low simmer.
Cover and place in a 350-degree oven for 2.5 hours, turning ribs halfway through.
If at 1/2 way the liquid has reduced by more than half, add a bit more of both wine and broth to keep the liquid from becoming too "jelly-ish." Yes, I know that's vague! But, it is the best I know how to describe. You don't want it to caramelize, you want the broth to stay liquid enough to emulsify at the end. You can reduce to thickness desired at that time.
Remove from oven, remove ribs from pan, and toss the rosemary sprigs
Blend the remaining contents of the pan with an emulsifier and cook down until reduced to desired thickness.
Return Ribs to skillet. Don't baste or cover and return to oven for a few minutes to heat back up while getting ready to plate. No longer than 5-10 minutes so the sauce doesn’t get too thick.
This is one of my all-time favorite comfort foods. There is something decadent about getting the slow-cooked tenderness and savory sauce in a weeknight manageable amount of time. It's a fantastic way to spoil yourself with dinner and still be able to eat before 8. In my opinion, the best pairings are an Arugula and Tomato salad, Smashed Parmesan/Cracked Pepper Cauliflower, and Asparagus.
And of course... your favorite red wine.
This blog is a personal collection of my thoughts, wins, losses, memories, and crossroad moments. Almost all of which were hashed out around my kitchen counter and in my journals. If any of it resonates with you and you are ready to free up the hidden badass you ARE right now, I can help. It’s time… Click the link and Let’s chat.