Let me spill the beans on short ribs: they seem all fancy and daunting, but trust me, they’re a breeze to whip up, and they practically guarantee a mouthwatering meal. Picture this: a chilly day, a big pot of short ribs slowly cooking away, and the whole house filled with the most incredible aroma. Plus, after a little bit of prep work, you can toss them in the oven and pretty much forget about ’em ’til dinner’s served.
Now, if you want your short ribs to be top-notch, there are two golden rules. First, give those ribs a good seasoning – no one likes bland meat, right? Second, sear those ribs on every side. That sizzling action is where the magic happens, flavor-wise.
Oh, and here’s a nifty trick I picked up in culinary school that I still swear by: a mix of finely chopped raw garlic, zesty lemon zest, and fresh parsley on top of your short ribs. It’s a game-changer, trust me!
- 4 pounds of bone-in short ribs (about 1 inch thick)
- Salt and pepper, for seasoning
- 2 tablespoons of olive oil
- 9 garlic cloves (8 peeled and left whole, 1 finely chopped for garnish)
- 1 yellow onion, peeled and chopped into chunks
- 4-6 carrots (peeled and chopped into 3-4 inch chunks)
- 4-6 celery ribs (cut into 3-4 inch chunks)
- 2 tablespoons of tomato paste
- 1 1/2 cups of dry red wine, like Cabernet
- 3 cups of beef broth
- 8 sprigs of thyme (stems included)
- 8 sprigs of parsley, plus extra for garnish
- Lemon zest for garnish
- Preheat your oven to 275°F.
- Season those short ribs on all sides with 2 teaspoons of salt and 1/2 teaspoon of black pepper.
- In a heavy-bottomed Dutch oven, heat up 2 tablespoons of olive oil over medium-high heat. This is where the magic happens!
- Once the oil is hot, brown those short ribs on each side, about 2-3 minutes per side. You might need to do this in batches.
- Once your ribs are all beautifully browned, take 'em out and get rid of the extra oil. Leave around 2 tablespoons in the pot.
- Toss in the garlic, onion, carrots, celery, and 1/2 teaspoon of salt. Cook it up on medium heat for about 5 minutes, stirring from time to time.
- Add the tomato paste and let it cook for another 2-3 minutes, stirring occasionally.
- Now, time for the magic touch – pour in that red wine and make sure to scrape up all those delicious brown bits at the bottom of the pan. Let it simmer for 2-3 minutes.
- Throw in the herbs, your short ribs (and all the juices they released), and the beef broth. You want the beef broth to come up to the top of the short ribs, but don't cover 'em completely.
- Cover everything up and pop it in the oven for 4 hours. Wait for those short ribs to get fork-tender.
For some finishing touches:
- In a little bowl, mix up 1 finely chopped garlic clove, lemon zest, and chopped parsley for a garnish.
- I like serving the short ribs as is, with those big veggie chunks. But if you want a thicker sauce, strain everything in the pot, and simmer it in a saucepan until it thickens up.
If you leave the short ribs in the fridge overnight, any excess fat will harden on top. Just scoop that off with a spoon before reheating. Enjoy!
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