One of the things that I have chosen to do during quarantine, is to not deny myself of comforting foods (eaten in moderation, of course). With that being said, I am back with another beef recipe. This time, with a "how to" on braising...at least, how I braise tougher cuts of meat. If cooking short ribs, I usually cook the day before, allowing the meat to settle.
Here's what you'll need:
- 2-3 lbs bone-in beef Short Ribs
- 1 sweet onion
- 3 carrots, chopped
- 6 garlic cloves, minced
- Dry Rub Mix (1 tsp each): cracked peppercorn, himalayan pink salt, parsley flakes, garlic salt, ground oregano, ground rosemary, ground thyme, celery salt, celery flakes
- 1 bay leaf
- 2 cups red wine, used shiraz
- 2 cup of vegetable broth
- ghee for searing
- At least 5 hours prior, season short ribs with dry rub mix and set aside.
- Preheat oven to 375 degrees.
- In a dutch oven, on the stovetop, heat ghee.
- Add and sear short ribs, on each side for about 15 minutes.
- Add onions, carrots, garlic and saute.
- Once the vegetables have sauteed, add red wine and broth. Bring to a simmer on the stovetop.
- Once pot has come a simmer, cover with lid and place in the oven for 2.5 hours.
- After the meat has finished cooking, I let the meat cool off, before placing in the refrigerator.
- Because short ribs tend to be really fatty, I want the meat to settle overnight, so I can easily trim the fat to avoid the meat being super greasy.
- Serve over mashed potatoes and a side of your favorite leafy green vegetable. Mine was collard greens (sorry, I forgot to photograph the finished plate).