Low and Slow Beef Short Ribs

This is a warming, one-pot-dish which is so full of flavor. The key to this fall off the bone, melt in your mouth beef dish is a slow, and low braise. The delicious aroma it creates in the kitchen is an added bonus. Enjoy.

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George Hirsch Lifestyle Beef Short Ribs

Short Ribs of Beef

Makes four servings

chefgeorgehirsch.comGeorge Hirsch Lifestyle

4 pounds Beef short ribs, bone in

1/4 cup flour, for coating beef short ribs

1 teaspoon each dried thyme and oregano

1/2 teaspoon rosemary

1 teaspoon sea salt

2 Tablespoons olive oil

4 cloves garlic, sliced thin

1/4 sweet white onion, chopped

2 carrots, peeled and sliced

1/2 cup fennel, chopped

1 leek, whites only cut into one inch pieces

2 Tablespoons crushed red tomatoes

2 cups full body red wine

1 1/2 cups beef broth

2 bay leaves

fresh ground pepper to taste

- Coat beef ribs with thyme, oregano, rosemary, sea salt, and flour, shaking off any excess. 

- Pre heat oven to 250 degrees F.

- Pre heat a heavy gauge oven proof braising or sauce pot on stove top to medium high temperature.

- Add olive oil and sear beef short ribs until well browned, turning only once on each side. Drain any excess oil.

Lower temperature of pot, add garlic, onion, leeks, carrots, and fennel. Cook at medium heat until lightly browned, stirring occasionally.

- Add tomatoes and cook two minutes, then add red wine, simmer, reduce down by half. Add beef broth and bring temperature up to a simmer, add short ribs back into pot. Bring sauce up to a boil, cover and place pot in oven. Cook for 3 hours covered, then uncover for one additional hour, or until meat is begins to fall away from the bone.

- When short ribs are fully cooked, allow the meat to cool and "rest" for 30 minutes inside the sauce. Remove meat from pot. Skim any fat or grease from top of sauce. Raise the temperature of the sauce to a low boil, reduce the sauce to naturally thicken.

- Serve with creamy mashed potatoes and roasted vegetables. 

Tip:

Cooking short ribs low and slow at 250 degrees F keeps the flavorful juices inside the meat. If really pressed for time cook at 350 degrees, but there will be some loss of flavor as the natural juices boils out of the meat. 

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