Food Lovin' Friday- Braised Short Ribs

Happy Friday!


Food Lovin' Friday that is!


I've been wanting to post this recipe for short ribs for awhile now.  I just had to wait a little extra to get the photos on to my computer.  One of these days I'll learn how to do it myself.




I got this recipe for braised short ribs from my dad.  I'm not sure where he got the recipe, so I'm just calling them Dad's Braised Short Ribs.  It works for me.


First, I snagged me a cute new dutch oven!

This is a 6.5 qt oven.  Cast iron, with an enamel coating.  Very nice, and very heavy!  I got it at Sam's Club.  My dad got a very similar one from Costco.


Step 1: Heat  vegetable oil over medium-high heat, just to smoking.  Pat the meat dry, season with salt and  black pepper.  Brown meat in 2 batches if necessary.  Don't over crowd the meat. (I ended up doing three batches.)  Brown for about 4 minutes per side.

Step 2: Remove beef and add the onions.  Soften for 12 minutes.  If they start to brown too quickly, add 1-2 TBS of water.  Then add the tomato paste to the onions.  Stir constantly until caramelized, about 2 minutes.

Step 3: Next, add the garlic cloves and wine. (Yes, I actually cooked with wine!  Can you believe it!?)  Stir and reduce to half- about 8-10 minutes.

Step 4: Once reduced, add the broth, carrots, thyme sprigs, and a bay leaf.  Stir. Then return the beef and all the juices to the pot, cover, and bring back up to a full simmer.

Step 5: Put the whole pot into a 350 degree oven.  Cook for 2- 2 1/2 hours.  Until fork tender.  

-Sorry, but I do not have any pictures for the rest of this process.  My time management was not the best.  It was getting late and my family was starving.  I decided to serve it without the gravy.  It was super tasty, but I'm sure it will be better with the gravy (See directions below).

Here's my serving:

Hope you give Dad's Braised Short Ribs a try- it was super tasty!  Thank you for reading this week's Food Lovin' Friday!

Dad's Braised Short Ribs

Ingredients:

1 TBS vegetable oil

3 1/2 lbs boneless short ribs

salt and pepper 

2 onions, sliced

1 TBS tomato paste

6 garlic cloves, peeled (left whole)

2 C. red wine (Cabernet)

1 C. canned beef broth

4 carrots, peeled and cut into 2" lengths

4 sprigs fresh thyme

1 bay leaf

1/2 tsp powder gelatin (plain)

1/4 C. water

Step 1: Heat  vegetable oil over medium-high heat, just to smoking.  Pat the meat dry, season with salt and  black pepper.  Brown meat in 2 batches if necessary.  Don't over crowd the meat. (I ended up doing three batches.)  Brown for about 4 minutes per side.


Step 2: Remove beef and add 2 sliced onions.  Soften for 12 minutes.  If they start to brown too quickly, add 1-2 TBS of water.  Then add 1 TBS tomato paste to the onions.  Stir constantly until caramelized, about 2 minutes.


Step 3: Next, add 6 whole garlic cloves, 2 C. red wine, Cabernet (I used some 2 buck chuck from Trader Joes). Stir and reduce to half- about 8-10 minutes.


Step 4: Once reduced, add 1 C. beef broth, the carrots, thyme and the bay leaf.

Step 5: Put the whole pot into a 350 degree oven.  Cook for 2- 2 1/2 hours.  Until fork tender.  

Step 6: Remove the meat and vegetables from the pot and place on a platter.  Tent with foil.  Run the drippings through a sieve and let the fat rise to the top- about 5 minutes.  Skim the fat off the top and return the juice to the dutch oven over medium heat, bring to a simmer.  Reduce to 1 cup, 5-10 minutes.

Step 7: Meanwhile, bloom the gelatin in 1/4 C cold water- 5 minutes.  Once the juices are reduced, take the dutch oven off heat, add the softened gelatin.  Stir, and taste for seasonings.

Step 8: Pour over meat (in a serving dish).  Serve with egg noodles.