I know last week I said that Flank Steak is my favorite cut of beef. However, I have to say that short ribs are right up there….I mean, maybe I was wrong last week. Because truly, it’s hard to compare a steak that is cooked quickly over high heat to a chuck roast or a short rib that you cook low and slow in a gravy made from red wine and veggies. It’s kind of like comparing a chicken wing to Coq Au Vin.
So this, my friends, is one of my other very favorite cuts of beef. Short ribs have a decadence that you just can’t compare to a steak. The meat melts in your mouth and it’s totally rich, too.
The entire bottle of red wine that you use for this dish produces an amazing gravy that is only made better with the addition of some fresh herbs like thyme, rosemary and oregano. I ate just the gravy with some roasted carrots and potatoes at least twice after this meal and I savored every bite.
Seriously, if you have never tried short ribs, you need to. They are so worth the tiny bit of effort that this dish requires.
Ok, now for some details here.
1) This recipe is from Bon Appetit and it truly is hard to mess up. Short ribs, like a chuck roast need to cook for a long period of time to break down the connective tissues. As long as you do the low and slow thing these will turn out fine.
2) If you want to lighten this dish a bit you may want to consider cooking this the day before you are going to eat it. Put it in the fridge and then the next day, take it out about an hour before you want to eat and scrape the hardened fat off the top. Heat the meat back up and it will taste just as good as the day before. I know you can also skim some of the fat off the top on the day that you cook it, but this is so much easier and effective in my opinion.
3) You could probably replace the wine with beef broth, but the flavor would be different. The red wine produces such a nice rich gravy and it probably has some contribution in tenderizing the meat. I probably wouldn’t skip the wine…and use a decent bottle, right? I know the whole bottle seems like a lot, but it cooks down quite a bit. It’s not too much, trust me.
4) Use fresh herbs if you can. They add some very nice flavor to this dish. If you don’t have all of them it won’t hurt the dish too much to swap out or leave one out, but do try to use fresh herbs.
5) Take a look in your meat department’s marked down meat section for short ribs. I always see them marked down about 50% at my local store and they have always been wonderful. Just throw them in the freezer if the expiration date is near or cook them that day. Apparently short ribs don’t sell? If they look brown or tired you won’t want to get them, but the ones I have found always look just fine.
We served these with some roasted potatoes, carrots and celery. I will post those tomorrow and honestly you can’t get a much more gourmet tasting meal than this. Between the roasted veggies and these wonderful, decadent short ribs you have yourself a wonderful meal fit for any Sunday.
Source: Bon Appetit
- 5 pounds bone-in beef short ribs, cut crosswise into 2" pieces
- Kosher salt and freshly ground black pepper
- 3 tablespoons vegetable oil
- 3 medium onions, chopped
- 3 medium carrots, peeled, chopped
- 2 celery stalks, chopped
- 3 tablespoons all-purpose flour
- 1 tablespoon tomato paste
- 1 750-ml bottle dry red wine (preferably Cabernet Sauvignon)
- 10 sprigs flat-leaf parsley
- 8 sprigs thyme
- 4 sprigs oregano
- 2 sprigs rosemary
- 2 fresh or dried bay leaves
- 1 head of garlic, halved crosswise
- 4 cups low-salt beef stock
- Preheat oven to 350 degrees.
- Sprinkle ribs with salt and pepper. Heat oil over medium high heat in a dutch oven and brown meat on all sides. This might take a few batches. Transfer ribs to a plate and drain the oil reserving about 3 tablespoons.
- To the dutch oven add the carrots, celery and onion and cook until veggies are softened and nicely browned. Add the flour and tomato paste and cook stirring constantly for several minutes. Stir in the wine and then add the short ribs with their juices. Bring to a boil and the reduce heat to medium high heat and let the wine reduce to about half. Add the herbs and garlic to the pot. Stir in the stock and then boil. Cover and transfer to the oven.
- Cook for about 2-2½ hours until the short ribs are nice and tender. strain sauce into a good-sized bowl and then skim fat from the top and discard. Season with salt and pepper. If you cook the ribs a day ahead you can put them in the fridge once the dutch oven has cooled instead of straining the juice and skimming the fat. The next day take the ribs out about an hour before serving and scrape the fat off the top. It should come off quite easily. Heat the ribs through until heated thoroughly over low to medium heat.