Braised Short Ribs
This Braised Short Rib recipe is classic since it uses red wine in the braising, and is cooked until the meat falls off the bone. You can substitute more beef stock in place of the wine. It will be tender, have a great flavor, just not in the “classic” sense. Our Prime Rib Seasoning imparts a wonderful roasted flavor since we use it for many of our beef recipes. It creates a rich flavor for the gravy you can make for your mashed potatoes, Yorkshire Pudding or other just ladled over the finished ribs. This recipe is sure to become a favorite.
Makes 6 Servings
6 Beef Short Ribs (5 to 6 Pounds)
3 Tablespoons Vegetable Oil
1 Bay Leaf
6 Sprigs of Thyme
2 Sprigs of Rosemary
1 Celery Stalk Cut in 2 or 3 pieces
2 Tablespoons Prime Rib & Roast Beef Seasoning
1 Teaspoon Kosher Sea Salt
1 Medium Onion, Coarse Chopped
3 Medium Carrots, Peeled & Cut into 1 Inch Pieces
5 Garlic Cloves, Peeled and Halved
4 Shallots, Peeled and Sliced 1/4 Inch Thick
3 Tablespoons Tomato Paste
½ Cup Ruby Port & 4 Cups Full-bodied Red Wine, such as Cabernet Sauvignon. (While classic short ribs are made with red wine, you can substitute 4 ½ cups of beef or veal stock.)
6 cups Beef Stock
3 Tablespoons All-purpose Flour
Preheat the oven to 325°F
Make an herb bundle by place the rosemary, thyme, and bay leaf between the two celery halves and bind with kitchen twine.
Season the short ribs with the Prime Rib Seasoning. Heat the oil in a large Dutch oven over medium high flame until it smokes. Brown the short ribs well on both sides about 3 minutes per side, (probably in two batches). Pour off all but about 3 tablespoons of oil between batches. Remove the ribs, set aside and cover when done.
Reduce heat to medium. Add the onion, shallots, carrots, and garlic to the pot. Saute for 5 minutes, until the onion is golden and translucent. Stir in the tomato paste and cook for 2 minutes. Add the port, red wine (or stock substitution), add the Celery, Bay Leaf, Thyme and Rosemary. Raise the heat to medium-high and cook for about 20 minutes until the liquid is reduced by a third.
Return the ribs to the pot. Add the stock and remaining 1 teaspoon of salt. Add water if needed to cover the ribs by an inch. Bring to a slow simmer. Cover and place pot in the preheated oven. Cook for 3 hours. Check occasionally and move the ribs around. Cook until the meat is fork tender and falling off the bone.
Transfer the ribs to a large serving plate. Skim any fat from the surface of the sauce. Pour through a strainer into a medium saucepan. Discard the solids. Over medium heat, bring the sauce to a strong simmer for about an hour. Reduce the liquid until slightly less than half remains. About 4 cups.
Slowly sprinkle in the flour, whisking well to blend. Return the ribs to the pot, simmer for 10 minutes to reheat while sauce thickens. Serve and enjoy. Serving with a garlic mashed potatoes or Yorkshire Pudding and sauteed almond green beans makes a perfect Sunday dinner.