Braised short ribs
BEST comfort food ever. I usually serve this to celebrate something or on a dreary Sunday for a "pick me up". Everyone is always obsessed with them.
I like to serve them with extra creamy mashed potatoes, mashed with heavy cream (or whole milk), butter, salt, and pepper. Guilty pleasure ;)
- 8 whole Beef Short Ribs
- Salt & Pepper To Taste
- 6 pieces Bacon, Diced
- 2 Tablespoons Olive Oil
- 1 whole Medium Onion, Diced
- 3 large Carrots, Diced
- 2-3 Shallots, Peeled And Finely Minced
- 2 cups Red Wine
- 2 cups Beef Broth
- 2-3 sprigs Thyme
- 2-3 sprigs Rosemary
- optional: I like to throw in 1 bay leaf, and a couple of whole cloves of garlic, too. Crusty bread for sopping up juices!
- Feel free to cut in half for 2 people.
Preparation time 30mins
Cooking time 210mins
Salt and pepper ribs. Set aside.
In a large dutch oven, cook bacon over medium heat until complete crispy and all fat is rendered. Remove bacon and set aside. Do not discard grease.
Add olive oil to pan with the bacon grease, and raise heat to high. Brown ribs on all sides, about 45 seconds per side. Remove ribs and set aside. Turn heat to medium.
Add onions, carrots, and shallots to pan and cook for 2 minutes. Pour in wine and scrape bottom of pan to release all the flavorful bits of glory. Bring to a boil and cook 2 minutes.
Add broth, 1 teaspoon kosher salt, and plenty of freshly ground black pepper. Taste and add more salt if needed. Add ribs to the liquid; they should be almost completely submerged. Add thyme and rosemary sprigs (whole) to the liquid.
Put on the lid and place into the oven. Cook at 350 for 2 hours, then reduce heat to 325 and cook for an additional 30 to 45 minutes. Ribs should be fork-tender and falling off the bone. Remove pan from oven and allow to sit for at least 20 minutes, lid on, before serving. At the last minute, skim fat off the top of the liquid. (Can also refrigerate mixture, then remove solid fat from the top.)