The weather is getting cooler out, the leaves are changing, and food is bae - it must be Fall!
Today, I am sharing a recipe with you all for the easiest and most delicious, fall-off-the-bone short ribs - after a few hours in the oven, these babies turn in PURE FOOD JOY. I’m not even going to say much more - let’s get it!
Note - Like most of my recipes, this is a small batch recipe. This recipe is suitable for 2 dinners.
1.5 -2 lbs of short ribs (I get mine from Whole Foods)
2 cups of beef stock (I use low sodium broth, so I can control the saltiness)
1 tbsp worcestershire sauce
1 cup of red wine (I use cheap, cheap wine)
2 tbsp of tomato paste
1/2 white onion
3 cloves of garlic, smashed
3 carrots, chopped
1 stalk of celery, chopped
1/2 cup mushrooms (optional)
1 sprig of rosemary
1 spring of thyme
Salt and Pepper to taste
Optional - you can marinate your short ribs up to a day before you make this dish. I often marinate mine in soy sauce, spices and a little olive oil - if you do use a salty marinade, do not add salt in Step 1.
1)Pre-heat oven to 325 degrees. In a large dutch oven (or any pot suitable for braising), heat enough olive oil on medium heat to thinly coat the bottom of the pan. Season the short ribs on all sides with salt and pepper (about a teaspoon or two of each.) Brown the short ribs on all sides, about 1 minute per side. Remove the short ribs from the pot and put on a plate to the side.
2)In the same pot, used to brown the short ribs, keep on medium heat and add the garlic and onions - cook for 3 minutes, then add the tomato paste, and cook until the paste is fragrant and begins turning darker red. Add the carrots and celery (and mushrooms if you wish) and cook, stirring a few times a minute, for 4 minutes.
3)Next, add the braising liquid - add the beef broth, Worcestershire sauce and red wine to the vegetable mixture and bring to a boil. Reduce the heat to medium-low and add the short ribs. Really nestle them down in the liquid and vegetables, but do not cover the tops with liquid.
4)Place the sprigs of rosemary and thyme on top of the mixture, cover, and place into the oven for 3 hours and 15 minutes.
5) Remove the dutch over from the oven and let rest for 15 minutes before serving with creamy potatoes.
NOTE: The sauce can be drizzled over your dish, or turned into yummy brown gravy! Just be sure to skim off the extra oil/fat.
Sooooo potatoes. This isn’t an official recipe, but this is how I make easy, creamy potatoes. I cut and skin 3 potatoes and boil them for 20 minutes, uncovered. They should be fork tender when done. I drain them through a colander and then return them to the pot that I boiled them in on medium heat. I add 2 tablespoons of heavy cream and 3 tablesspoons of butter. Add salt and pepper to taste, and beat them with a hand mixer for about 2-3 minutes. Then I had cream cheese (maybe 2-3 tablespoons), and beat for another 30 seconds. That’s it!