Hey hey hey now!!!! So this happened in my kitchen. If I could bottle the smell of braised short ribs roasting in the oven and sell it, methinks I’d would be a Zillionaire. My house smelt like everything that is right with slow cooking beef. These short ribs are one of the most tender, delicious, savory, soul satisfying things you will ever put in your mouth. Now if you’ve never had short ribs— boy oh boy are you missing out. However, you are in luck- it’s Monday and there is nothing that I can think of to get ride of the Monday blues (really the anyway blues than Slow Braised Short ribs).
The first time I attempted making braised short ribs, I asked my butcher what to do. And his faced light up and he said “Get a big pot add some garlic, onion, carrots and tomatoes along with some broth and roast for 3 hours. And tomorrow come back and give me a kiss.” The next day both Abdel and I returned and offered him a kiss. Hahaha!
Now these braised short ribs are my husbands favorite thing to eat. We usually have short ribs for special occasions, because it is such a crowd pleaser. Seeing that it is our 7th year anniversary I couldn’t thing of a better meal for me to make. Shout out to my hubster: Happy Anniversary!!! Thanks for staying with me even though I told you that I might love these ribs more than you. I’m just keeping it real- you might reconsider the meaning of life after you’ve had these short ribs.
Note: You can make these the day before and put it in the refrigerator (if you have the will power) so that you can skim the fat off the gravy or you can wait 20 mins or so to allow the gravy to cool down and skim to fat off before serving.
- 8 whole Beef Short Ribs
- 1/4 cup all-purpose flour
- 2 Tablespoons olive oil
- 1 whole large onion Diced
- 3 whole carrots Diced
- 3 cloves of garlic
- 1 cup Red Wine
- 2 cups vegetable broth enough to almost cover ribs
- 3 sprigs thyme
- 2 bay leaves
- 2 sprigs rosemary
Salt and pepper the ribs, then dredge in flour. Set aside (on a wire rack).
In a large dutch oven, add olive oil to pan, and raise heat to high. Brown ribs on all sides, about 1 minute per side. Remove ribs and set aside. Turn heat to medium.
Add onions and carrots to pan and cook for 2 minutes. Pour in wine and scrape bottom of pan to release all the brown bits. Bring to a boil and cook 2 minutes.
Add broth, then add 1 teaspoon salt and ground black pepper. Taste and add more salt if needed. Add ribs to the liquid; they should be almost completely submerged. Add thyme, bay leaf and rosemary sprigs to the liquid.
Put on the lid and place into the oven. Cook at 350 for 2 hours, then reduce heat to 325 and cook for an additional hour. Ribs should be fork-tender. Remove pan from oven and allow to sit for at least 20 minutes, lid on, before serving. Just before serving, skim fat off the top of the gravy liquid (you are going to want to sop that up with bread after your done). Enjoy!