29 April, 2016
Beef Short Ribs
As I’ve mentioned in the past we recently went in on a cow with family, so my deep freezer is full of beef right now. One new cut of meat we received this year was short ribs. I’ve never made short ribs before, so I did what I always do with something new, I headed on over to Pinterest to find a good recipe. I found a recipe on Honestly Yum that looked fantastic. I think it was her beautiful pictures that drew me in or maybe the wine. I love cooking with wine. There are a few steps to this recipe so make sure you read over the directions before starting. One main thing, is you will put a rub on the meat the night before and let sit in the refrigerator all night.
The ribs were tender and the gravy it made was delicious! My kids loved the gravy and my 5 year old even gave it 100 thumbs up. Supper was cut short because my daughter had soccer practice, so no one could have seconds. When they got home from soccer the 8 and 5 year old had their second helpings as a snack.
The bones fell right off the meat and the meat had a great flavor. For my first time making short ribs I was pretty happy with the outcome. I will make the recipe again sometime, but I did promise my husband he could grill them the next time we have short ribs, so it will be awhile. However, if you decide to try this recipe, let me know what you thought of it.
- 6 short ribs (about 6 lbs.) bone in
- 1 bundle of fresh thyme
- kosher salt
- black pepper
- 1 bottle red wine
- 2 Tbsp. balsamic vinegar
- 32 oz. beef stock (low sodium or unsalted)
- 2 Tbsp. olive oil
- 5 cloves of garlic, minced
- 1 yellow onion, diced
- 1 large carrot, diced
- 2 stalks of celery, diced
- 2 Tbsp. tomato paste
- 2 bay leaves
- 1/2 cup water
- 1/4 cornstarch
- The night before cooking, season all sides of the ribs with fresh ground pepper and fresh thyme. Season generously or to your liking.
- Remove the ribs from the refrigerator and let them sit out at room temperature for at least an hour before cooking.
- Preheat the oven to 400 degrees F.
- In a large heavy Dutch oven, heat the olive oil over medium high heat. Heavily season each side of the ribs with kosher salt.
- Sear the ribs, a few at a time, until browned well on all sides. Transfer ribs to a plate.
- Sauté the onions, carrots and celery over medium heat in the same pot and cook until soft and translucent. Add the garlic and tomato paste and sauté about 3 minutes longer.
- Deglaze the pot with the bottle of wine and balsamic vinegar. Bring to a boil and reduce the heat, simmer until the wine reduces in half.
- Add the ribs to the pot, pouring any juices on the plate over the ribs, add a couple more sprigs of thyme and bay leaves to the top. Add the beef stock until the ribs are just covered.
- Cover the pot tightly with foil, place the lid over the foil and bake for about 2 1/2 to 3 hours until the beef is tender and falls apart easily.
- Remove the ribs and strain the remaining liquid through a strainer, pushing on the vegetables to extract more juice.
- Add the juice to a sauce pan, bring to a boil.
- In a bowl add the 1/2 cup water and the 1/4 cup of cornstarch. Mix until combined. Whisk in the mixture to the boiling juice. Boil a few minutes turn down to simmer. This will thicken your juices a little to make it more like a gravy.
Enjoy with a side of mashed potatoes and gravy.