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Stick to Your Short Ribs

Braised Beef Short Ribs

Even though it doesn’t feel like winter in Sonoma County, I’ve still been hungry for hearty winter dishes lately – the kind of meals that “stick to your ribs” on a cold winter’s night.

Braised beef short ribs are a great choice for this time of year, because they always make a hot, satisfying meal.  My favorite way to serve short ribs is with mashed potatoes or grits on the side, which makes the meal extra soul soothing.

These short ribs are a little bit of work, but they are definitely worth it.  I like to make a large batch and then freeze the extras for another time.  Below is my recipe for braised beef short ribs.  Enjoy these with a glass of Grand Reserve Merlot.  The refined tannins in the Merlot help to cut the richness of the ribs.

Braised Beef Short Ribs
Serves 4

Ingredients

  • 5 lbs. beef short ribs, boneless (ask your butcher for 2-inch English cut)
  • Kosher salt
  • Freshly ground black pepper
  • ¼ cup olive oil or other neutral flavored oil
  • 2 large carrots, large dice
  • 2 stalks celery, large dice
  • 1 large yellow onion, large dice
  • 3 garlic cloves
  • 2 Tbsp. tomato paste
  • 2 quarts veal stock
  • 2 cups red wine
  • 1 Tbsp. black peppercorns
  • 1 bay leaf
  • 8 parsley stems
  • 1 sprig thyme

Method

  1. Remove short ribs from refrigerator and let them come to room temperature.  Pat the ribs dry using a paper towel and season generously with salt and pepper.
  2. Preheat oven to 300ºF degrees.
  3. Heat a large sauté pan over high heat until almost smoking, approximately 2 to 4 minutes.  Carefully, add oil and brown ribs on all sides until golden brown.  Remove ribs from sauté pan and place into a roasting pan.  Remove excess oil from pan and sauté the carrots, celery and onion for 4 minutes; add the garlic and tomato paste and continue cooking until the vegetables are nicely caramelized.  Deglaze pan with the red wine and reduce by half.  Add the veal stock and bring to a simmer.  Carefully, add the vegetable and stock mixture to the roasting pan with the short ribs. Add the black peppercorns, bay leaf, parsley stems and thyme to the pan as well.  Tightly cover roasting pan with aluminum foil.  Place roasting pan into oven and braise ribs until fork tender, about 4 to 5 hours.
  4. Remove roasting pan from the oven and let ribs cool in the braising liquid.  Refrigerate overnight.
  5. Preheat oven to 350⁰F.
  6. Remove the ribs from the refrigerator and skim off all the fat.  Remove the ribs from the braising liquid and discard any excess fat or gristle.  Strain the remaining braising liquid and place in a pot over medium heat.  Reduce until sauce consistency.  Place the ribs and the reduced sauce back in the roasting pan and reheat in the oven, uncovered.  Using a turkey baster, occasionally baste the ribs with the sauce to form a glaze.

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