Braised Short Ribs
Now that the holiday dinner party season has begun, it’s time to start thinking about all the glorious foods and drinks you’re going to consume. And, if you plan on hosting a party yourself, this is the perfect dish for you. These braised short ribs will practically cook themselves, while you get the rest of the house ready. They can also be made ahead of time and frozen. To freeze, tightly wrap the cooked meat in plastic wrap and the au jus in a freezer safe container. When you’re ready to serve, just thaw and reheat.
This recipe may be a little more time consuming, but the end result is nothing short of amazing. The first time I made short ribs for my boyfriend, I only made enough for one serving. I was a beginner cook at the time, so I wasn’t sure how they would turn out. But, to my surprise, he loved them and when he asked was there anymore, I reluctantly said no. The next time I made them, I made sure there was enough for seconds and possible thirds. So, be prepared for your friends and family to ask for more. Anyways, enough of this small talk, let’s get into the recipe.
Prep Time: 5 minutes
Cook Time: 6 hours
Ingredients:
4lbs bone in short ribs
3 carrots (peeled and quartered)
2 ribs of celery (quartered)
1 large onion (peeled and quartered)
6 cloves of garlic (smashed)
1 cup red wine (like Cabernet)
2 tbsp tomato paste
1 tbsp butter
1 tsp vegetable oil
4 cups of water
1 tbsp beef bouillon
kosher salt
Special Tools:
dutch oven
plastic wrap
How to Prepare:
Heat the dutch oven to medium-high heat with the butter and oil in the pot. Brown each side of the short ribs for 1-2 minutes. When done, remove the meat from the pot and set aside. Do not crowd the pot. If needed, cook in batches.
Reduce heat to medium and add in the celery, carrots, onions and garlic to the dutch oven and caramelize. This step will take about 40 minutes.
While the vegetables are cooking, preheat the oven to 275 degrees Farheinheit.
When the vegetables have fully caramelized, add in the tomato paste, a heavy pinch of salt and beef bouillon. Cook for 10 minutes until the tomato paste is very fragrant.
Next, add in the water, wine and browned short ribs. Make sure the short ribs are fully submerged in the liquid. If the meat seems to stay afloat, use a smaller, oven safe lid to press down the meat and help keep it covered while cooking. Now, cover the dutch oven with it’s lid and place in the oven.
After 3 hours, check the meat for tenderness. If the meat is fork tender and falling off the bone, it is done. If is not finished, allow it to cook for another hour before checking again.
Once the meat is done, remove it from the pot, place on a plate or in a bowl and cover with plastic wrap. The plastic wrap will prevent the meat from drying out. Also, remove the bones and discard them.
There will be thick layer of fat on the surface of the liquid. Skim as much of this fat as possible. This process is tedious, but leaving it will poorly affect the taste and give a greasy mouthfeel.
When most of the fat has been removed, heat the dutch oven over medium-high heat to reduce the remainder of the sauce and make the au jus. Cook for 10-15 minutes.
All that’s left is to plate and serve. I served mine with my cheesy mashed potatoes, but it can also be served with polenta or roasted vegetables.
If you made it to this point and actually cooked the meal, HIGH FIVE to you! Please let me know how you liked it. Even though, I’m sure you and your guests will truly enjoy this one. Until next time, toodles!
