Low and Slow Beef Short Ribs
Makes four servings
chefgeorgehirsch.com | George 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.
- Preheat oven to 250 degrees F.
- Preheat a heavy gauge oven-proof braising or cast iron skillet on the stovetop 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 the temperature up to a simmer, add short ribs back into the pot. Bring the sauce up to a boil, cover, and place pot in the oven. Cook for 3 hours covered, then uncover for one additional hour, or until meat 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 the pot. Skim any fat or grease from the 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.
