Short Ribs

Short Ribs and Mashed Potatoes

Short Ribs and Mashed Potatoes

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

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.

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Summer Short Ribs

Summer Short Ribs

Summer Short Ribs

Short ribs are one of the richest most flavorful of cuts of meat. But gravy and mashed potatoes are not what I want on my menu in the summer. This is one of the ways I keep short ribs on the plate when it is hot out. I braise them in the morning before the house gets too warm. (I don’t like air conditioning unless really necessary) Then I finish them on the grill with a limey sweet and hot sauce. I normally figure 2 ribs per person but use your best judgment as it will depend how your butcher cuts them.

Summer Short Ribs

  • Servings: 4
  • Difficulty: easy
  • Print

8 meaty short ribs

11/2 cups chicken stock

1/2 cup soy sauce

5 cloves garlic minced

11/2 Tablespoons grated ginger

Preheat oven to 325 degrees

1. Season the ribs with salt and pepper. Brown, in batches, over medium high heat.

2. Add chicken stock, soy sauce, garlic and ginger and bake,covered, for 2 hours. Discard cooking liquid. At this point you may let them rest in the fridge till dinner or proceed to the grilling.

Sauce

3/4 cup ketchup

1/2 cup soy sauce

1/2 cup dark brown sugar

zest and juice of 1 lime

1 Tablespoon red pepper flakes (or to taste)

1. mix all sauce ingredients.

2. Preheat the grill to medium low to medium.

3. Heat the ribs through if needed.

4. Brush with sauce turning and keeping a close eye so the sauce does not burn. The grilling takes maybe 15-20 minutes.