Beef Short Ribs

Braised short ribs are practically fail proof! This is my kind of recipe. They make for an extremely hearty meal. The farmer loves short ribs!

Beef short ribs are meatier and a little more tender than its pork counterpart (spare ribs). Short ribs are a primal cut of meat from the ribs of the cow. We have our short ribs "English Cut" which means that the ribs can are separated and cut into short lengths (typically about 3 inches long). They are a "fattier" cut of meat which is why slow cooking them makes them extremely tender and delicious.

You simply need a good dutch oven and your short ribs will do all of the talking. I've prepared short ribs many different ways. They are extremely versatile and can be seasoned a number of ways. I think I prepare them differently each and every time, but they haven't failed me yet. They have quickly become another one of my very favorite recipes to serve guests.

We serve our short ribs over cauliflower rice but they can be served with mashed potatoes, mashed sweet potatoes, rice, or a crunchy artisan bread.

Fancy Braised Short Ribs over Cauliflower Rice

4 lbs of beef short ribs
Sea salt and Black Pepper
1/4 cup olive oil or ghee
1 large onion, sliced
3 cloves of garlic, chopped finely
1 can of diced tomatoes
1 cup of red wine, Cabernet Sauvignon works well
3 tbsp of whole grain mustard
2 cups of beef stock or beef broth or water if you don't have beef stock or broth on hand

Preheat the oven to 350 degrees F.

Season the ribs with salt and pepper. In a large heavy-bottomed Dutch Oven or ovenproof stock pot, heat the oil over medium-high heat. Brown the ribs in batches on both sides for about 10 minutes on each side. Remove the ribs and set aside.

Add the onion and garlic and saute in the oil and brown bits until soft and translucent.

Add the tomatoes, wine and mustard. Bring the mixture to a boil and scrape up the brown bits that cling to the bottom of the pan with a wooden spoon. Return the ribs to the pan.

Add the beef broth, cover the pan and place in the oven for 3 hours until the meat is fork-tender and falls easily from the bone.

Remove the ribs from the cooking liquid. Using a large spoon, remove any excess fat from the surface of the cooking liquid. Using a ladle, transfer the liquid in dutch oven that your short ribs cooked in into a blender or food processor. Process until the mixture is smooth. Pour the sauce into a saucepan to keep warm. Remove the meat from the bones. Using 2 forks, shred the meat into small pieces. Stir the shredded meat into the sauce. Season with salt and pepper, to taste. Serve over cauliflower rice, mashed potatoes, mashed sweet potatoes, rice, or a crunchy artisan bread. Enjoy! 



Comments

[suzanne romero]

Now that looks wonderful. I know my boys would be licking their plates after that! Do you have anything for pork ribs? There is a ton of meat and it is way to hot to stand over a pit.

Thanks for sharing!
Suzanne

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