Beef short ribs are a popular cut of meat that is known for its rich, savory flavor anD tender texture. These ribs come from the lower part of the cow's ribcage and are typically sold in large, meaty portions.
The history of beef short ribs can be traced back to the late 1800s when they were first introduced to American consumers. Initially, beef short ribs were not popular because they were considered to be a tough and undesirable cut of meat. However, as butchers and chefs began to experiment with different cooking methods, they discovered that beef short ribs could be transformed into a delicious and flavorful dish. There are a variety of different methods for preparing beef short ribs, including braising, grilling, and smoking. In this recipe, we will focus on braising – meaning simmering in liquid or in a sauce.
If you are interested in trying beef short ribs for yourself, it is important to choose high-quality meat from a reputable source. Additionally, be sure to follow a trusted recipe or seek guidance from a professional chef to ensure that your beef short ribs turn out perfectly every time.
Whether you are a seasoned chef or just a lover of healthy food, beef short ribs are a delicious and satisfying choice that is sure to please your taste buds. So why not give them a try and discover the rich history and delicious flavor of this classic cut of meat?
BEEF SHORT RIBS in an Herb-Infused Wine Sauce
PREPARATION: 3 to 4 hours – Makes 4 servings
EQUIPMENT: 5 or 6-quart stockpot with Ultra-Temp cover
- 8 Beef Short Ribs trimmed.
- ½ cup all-purpose flour
- 1 tablespoon onion powder
- 1 tablespoon garlic powder
- 1 tablespoon salt
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 1 onion diced.
- 2 carrots diced.
- 1 stalk of celery diced.
- 2 leeks diced.
- 7 cloves of garlic diced.
- 6-ounce can of tomato paste
- 2 cups cabernet sauvignon.
- 4 cups beef stock
- 1 cup Port wine
- 4 or 5 sprigs of fresh thyme
- 4 or 5 sprigs of fresh rosemary
- 2 bay leaves
- Garlic Mashed Potatoes
- 1/4 cup chopped fresh parsley
There are two excellent methods of braising beef short ribs. One method is without oil or flour or the greaseless method where the ribs are pan-broiled over medium heat 275ᵒF in their own nature fat. The other method is to flour the short ribs and fry them in oil and butter over medium-high heat at 350ᵒF. Whichever method you choose - once the meat is browned sufficiently the remaining procedures and ingredients are the same.
Preheat the stockpot over medium heat to 275ᵒF to 300ᵒF. Add the olive oil and butter. All stoves are different – if the heat is too high reduce the heat to promote browning and prevent burning.
Season the ½ cup flour with 1 tablesppn onion powdered, 1 tablespoon garlic powder, and 1 tablespoon salt – flour the ribs by dusting with the flour mixture. Shake off excess flour and place in the hot oil and butter mixture. Brown on all sides. About 20 minutes. Remove the ribs to a platter asset aside.
Reduce the heat to medium-low 225ᵒF. To the pot add the onions, carrots, celery, and leeks and cover with the vent open, cook until tender, about 15 minutes. Stir occasionally. Stir in the garlic and cook for 5 to 7 minutes.
Add the tomato paste and sauté until the paste turns Indian red. Continue to stir to prevent burnings leaving a light brown fond on the bottom of the pot. About 10 minutes.
Deglaze the pot with the cabernet wine and continue to cook until the alcohol burns off. About 20 minutes stir occasionally.
Bundle the fresh thyme, rosemary, and bay leaves in the cheesecloth and tie it off.
Add the beef stock, Port wine, and bundle of herbs. Return the beef ribs to the pot. Cover and open the vent and simmer for about 2 hours. To reduce the sauce remove the lid and cook for 45 minutes.
Remove the ribs to a platter cover and keep them warm. Increase the heat to medium 275ᵒF and reduce the stock until it thickens sufficiently. Stir occasionally. Return the ribs to the sauce and cook for about 10 minutes.
Serve over garlic mashed potatoes. Top with chopped parsley