Chef Time!

Chef Time!

Friday, April 13, 2012

A Gift From Beef Heaven


MMM… These slow braised short ribs are melt-in-your-mouth tender and juicy, with a ton of flavor (read: fatty). I highly recommend using grass fed beef short ribs, and I just can't emphasize enough how much more delicious and flavorful grass fed beef is compared to regular beef. However, any kind of beef short ribs do have a high fat content, which is why I won't be making this dish regularly, only once in awhile. Don't say I didn't warn you - you might have to bust out your sweatpants!

Braised Beef Short Ribs


Braised Beef Short Ribs

5 lbs. Beef Short Ribs
1 tbsp. salt
1 tbsp. black pepper
1 tbsp. brown sugar
1 tbsp. paprika
1 tbsp. thyme leaves
4 tbsp. olive oil
1 onion, sliced thin
6 garlic cloves
½ red wine
Preheat oven to 325. Using an heavy-bottomed pot place over med-high heat. Season meat heavily with salt, pepper, paprika, brown sugar and herbs. Gently place meat into the heated pan to sear and brown on both sides, about 3 minutes on each side to seal in juices. When the meat has browned, add onions, smashed garlic cloves, red wine and beef stock. 
Cook for 2 ½ hours in the oven covered. Later before removing the meat from the pot, make sure that it is fork tender. If not allow it to cook a little longer. Check for doneness, all ribs are not the same and will cook differently, so it’s not an exact science. What you want is for the ribs/meat to be almost falling off the bone. Tender but still juicy! Reduce liquid for desired taste and consistency, then pour over meat. Your favorite mashed potatoes and cabbage can accompany this dish.

No comments: