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Braised Beef Short Ribs

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I often buy extra ribs and use just the meaty end. I save the other ends for fewer people – like just the two of us!

The ribs can be prepared a day ahead and stored in the refrigerator. If I have the time, I prefer to do this so I can remove the ample quantity of fat!!! Don’t worry, there’s plenty so you’ll still have some in the sauce when you serve it.

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BRAISED BEEF SHORT RIBS

Prep Time 1 hour
Cook Time 3 hours 30 minutes
Servings 6 peopel

Ingredients

  • 6-7 beef short ribs cut in half
  • Coarse salt & freshly ground pepper
  • 3 tablespoons olive oil
  • 2 medium sweet onions chopped
  • 2 carrots chopped
  • 2 cups fennel or celery stalks, chopped
  • 1 tablespoon tomato paste
  • 1 head garlic, or 6 large cloves halved crosswise
  • 1 bottle dry red wine Beaujolais or Pinot Noir are good choices
  • 1 small bunch thyme
  • 2 sprigs rosemary
  • 10 sprigs parsley
  • 2 bay leaves
  • 4 cups chicken or veal stock
  • 15-24 cup pearl onions optional

Instructions

  • Heat oven to 375 degrees. Tie each short rib with kitchen string, and season with salt & pepper. Heat oil in large Dutch oven over medium-high heat, and brown short ribs on each side. Remove short ribs, and cook carrots, fennel, onions until onions turn golden brown, 5 to 10 minutes. Add tomato paste, and cook 2 to 3 minutes.
  • Return short ribs to the pot, and deglaze with red wine. Cook until wine is reduced by 2/3. Make a bouquet garni with herbs (or just throw them in - much easier). Add herbs, garlic and stock to pot. Bring to a boil and cover. Transfer to oven, and cook until meat is fork-tender, about 3 hours. Alternatively, put in slow cooker on high for 6-8 hours, or until meat falls off the bone.
  • Transfer short ribs to large platter. Cut string and remove. Strain sauce through a fine sieve or cheesecloth into a medium-size saucepan. Reduce sauce over medium heat until it thickens to a gravy-like consistency. Add onions, if using. Adjust seasoning to taste, spoon sauce over short ribs and serve. Or put sauce into a pitcher and let guests add their own.

Notes

I often start out on the stove and oven. Later, I will put in the slow cooker to finish cooking and to keep the ribs hot.