One of my 2018 cooking resolutions was to cook at least 10 things this year that I never have before. Somewhere near the top of my list was short ribs.
You can hardly eat at a restaurant now without seeing short rib in some form on the menu: braised, atop french fries as a poutine, in ravioli. The beef is sumptuous and versatile — and, it turns out, not complicated to make.
Maybe because the restaurant dish tends to come with a higher price tag than other proteins, I assumed there was a lot of labor involved in breaking down short ribs and cooking them into the tender meat suitable for serving. There is some truth to this. But I promise: If you can make a stew, you can make short ribs.
Braised Short Ribs
2 to 3 pounds bone-in beef short ribs, cut crosswise into 2-inch pieces
Kosher salt and black pepper
3 tablespoons vegetable oil
1 medium onion, chopped
1 medium carrot, peeled, chopped
1 celery stalk, chopped
2 tablespoons all-purpose flour
1 tablespoon tomato paste
4 cups low-salt beef stock or broth
5 sprigs flat-leaf parsley
4 sprigs thyme
2 sprigs oregano
2 sprigs rosemary
2 fresh or dried bay leaves
4 cloves smashed garlic
Heat oven to 350 degrees.
Season short ribs with salt and pepper. Heat oil in a large Dutch oven over medium-high heat. Working in 2 batches, brown short ribs on all sides, about 8 minutes per batch. Transfer short ribs to a plate. Pour off all but 3 tablespoons drippings from pot.
Add onions, carrots and celery to pot and cook over medium-high heat, stirring often, until onions are browned, about 5 minutes. Add flour and tomato paste; cook, stirring constantly, until well combined and deep red, 2 to 3 minutes. Stir in stock or broth, then add short ribs with any accumulated juices. Bring to a boil; lower heat to medium and simmer until wine is reduced by half, about 25 minutes. Add all herbs to pot along with garlic. If liquid doesn’t cover contents of pot, add up to 2 cups water. Season with salt and pepper. Bring to a boil, cover, and transfer to oven.
Cook until short ribs are tender, 2 to 2 ½ hours. Transfer short ribs to a plate. Strain sauce from pot into a measuring cup. Spoon fat from surface of sauce and discard; season sauce to taste with salt and pepper. Serve short ribs with sauce.
Serves 2 to 4.
Source: Adapted from Epicurious