Short ribs are one of my all time favorite meals. Not only are they rich and satisfying but it is close to impossible to have them not turn out. The short rib is a fatty tough piece of meat on the bone. However cook them low and slow with a bit of liquid (braise) and the fat melts through the meat into an unctuous, deep, beefy, fall off the bone richness that cannot be beat. Here I serve them with mashed potatoes to soak up the sauce but polenta or noodles work beautifully also!
Short ribs 1-2 meaty ribs per person
1 onion chopped
2 carrots chopped
3 stalks of celery chopped
1 Tablespoon cumin
Sprig of thyme
2 bay leaves
2 Tablespoons tomato paste
2-4 cups beef broth
Preheat oven to 325 degrees
1. Brown the short ribs on all sides in a Dutch oven. Work in batches. Reserve.
2. Add onions, celery and carrots to pan over medium heat. Just sweat do not brown.
3. Add cumin, thyme, bay leaves and tomato paste. Stir until tomato paste turns a rusty color, 1-2 minutes.
4. Deglaze with 1/2 cup of broth. Reduce to 2 Tablespoons.
5. Add ribs and the 2 cups of broth. Bring to a boil. The both should come bout half way up the ribs.
6. Cover and put in the oven. Bake 2 hours, checking occasionally to add broth if needed.
7. Remove the ribs to a plate and cover with foil.
8. Bring the broth to a boil and reduce. Use a immersion blender to blend to a nice saucy consistency. Serve the sauce with the ribs.