Braise Short Ribs
Ingredients :
Directions :
- 3 tablespoons olive oil
- 1 yellow onion, diced
- 3 carrots, chopped
- 8 beef short ribs
- Salt and pepper to taste
- 1/4 cup all-purpose flour
- 1 cup dry red wine (such as Cote du Rhone or Pinot Noir)
- 2 1/2 cups beef broth
- 2 tablespoons tomato paste
- 2 sprigs fresh thyme
- 2 sprigs fresh rosemary
- Set your oven to 350°F (175°C).
- In a large Dutch oven or an oven-safe pot with a lid, heat 1 tablespoon of olive oil over medium-high heat. Add the diced onion and chopped carrots, cooking for a few minutes while stirring constantly.
- Season the beef short ribs with salt and pepper, then coat them on all sides with flour.
- Add the remaining 2 tablespoons of olive oil to the pot and turn the heat to high. Brown the ribs on all sides, approximately 45 seconds per side. Transfer the ribs to a plate.
- Pour the red wine into the pot to deglaze it, scraping the bottom to release any browned bits. Bring to a boil and cook for 2 minutes.
- Add the beef broth, salt, freshly ground black pepper, and tomato paste to the pot. Stir well and taste the broth, adjusting seasoning if necessary.
- Return the ribs and sautéed vegetables to the pot, along with the thyme and rosemary sprigs.
- Oven Cooking: Cover the pot with the lid and place it in the preheated oven. Cook at 350°F for 2 hours, then reduce the heat to 325°F (165°C) and cook for an additional 30 to 45 minutes, until the ribs are very tender and nearly falling off the bone.
- Remove the pot from the oven and let it rest, covered, for 20 minutes.Serve the short ribs over mashed potatoes, topped with a spoonful of the rich gravy from the pot. Enjoy!
Citrus Short Ribs
Ingredients:
Directions :
- 1-2 packets of Parker Pastures short ribs
- 1 cup organic orange juice
- 1 Tablespoon soy sauce(optional)
- 2-3 cloves of organic garlic
- 2-3 Tablespoons of organic ginger
- 2 cups beef bone broth
- 1 teaspoon sea salt
- In a blender combine orange juice, soy sauce, garlic, salt, and ginger.
- Place thawed short ribs in a crock pot or instant pot then pour broth and orange juice mixture.
- Cook on low for 6-8 hours. The meat will then fall off the bone and shred apart with a fork.
- Remove bones and shred meat and let the meat absorb juices before serving.
- Use for a delicious salad or on a tortilla with greens and cheese.
Tips for Cooking Short Ribs
Season Well:Generously season your short ribs with salt and pepper. You can also use a dry rub with your favorite herbs and spices to add more flavor.
Sear for Flavor:
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Before slow-cooking or braising, sear the short ribs on all sides in a hot skillet with oil. This caramelizes the surface and locks in the juices, creating a richer flavor.
Low and Slow Cooking:
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Short ribs are tough and need to be cooked slowly at low temperatures to break down the connective tissue. Braising in the oven at 275-300°F for 2.5 to 3 hours or cooking in a slow cooker on low for 6-8 hours yields tender, fall-off-the-bone meat.
Use a Flavorful Liquid:
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Braising short ribs in a flavorful liquid such as beef broth, red wine, or beer enhances their richness. Add aromatics like onions, garlic, carrots, and herbs to the braising liquid for even more depth of flavor.
Skim the Fat:
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Short ribs are naturally fatty. After cooking, skim the fat from the surface of the braising liquid to create a leaner, more refined sauce.
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Allow the short ribs to rest for about 10-15 minutes after cooking. This helps the meat retain its juices when you slice or serve it.
Make Ahead for Better Flavor:
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Short ribs often taste even better the next day. Prepare them in advance, refrigerate overnight, and reheat slowly. This also makes it easier to skim off any excess fat.
Pairing and Serving:
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Serve short ribs over creamy mashed potatoes, polenta, or alongside roasted vegetables. The rich, succulent meat pairs beautifully with these sides.
