- Worcestershire sauce introduced (1937)
Slow-Cooked Short Ribs
- 1 onion, chopped
- 3 carrots, peeled and chopped
- 1 stalk celery, chopped
- 2 cloves garlic
- 1 Tablespoon extra-virgin olive oil
- 1 Cup dry red wine
- 3 Cups beef stock
- 1/4 Teaspoon dried oregano
- 1/2 Teaspoon ground allspice
- 1/4 Teaspoon ground cumin
- 1 Teaspoon ground coriander
- 1 bay leaf
- 1/2 Teaspoon paprika
- Sea salt and freshly ground black pepper, to taste
- 3 Pounds bone-in beef short ribs
- Vegetable oil, for pan-searing (optional)
These short ribs are great with some glazed carrots or mashed potatoes. The best part is, you won’t need much in the way of special equipment — just a food processor and a fat separator for skimming the fat off the sauce. You will have plenty of the flavorful beef stock left, which would be perfect for later use as a sauce. Or, freeze it until next time you cook your next short rib dish again.
Preheat the oven to 195 degrees.
Place the onion, carrots, celery, and garlic in the bowl of a food processor and purée until fine. Heat the olive oil in a large pot with a tight-fitting lid over medium heat. When the oil shimmers, add the puréed vegetables, stir, and cook for about 5 minutes.
Add the wine and use a spatula to scrape the bottom of the pot to release any brown bits. Reduce the wine by ½. Then, add the beef stock. Increase the heat to high and bring to a boil. Stir in the oregano, allspice, cumin, coriander, bay leaf, and paprika.
Reduce the heat to a simmer (not too vigorous), and cook for about 15 minutes. Season with salt and pepper, to taste. Remove from the heat and let stand for 5 minutes.
Season the short ribs liberally with salt and pepper. Put the short ribs into the pot. (They will not be fully submerged in the stock.) Now put the lid on. Place it in the preheated oven and cook for about 4 hours. Then turn over the ribs with tongs; cover and cook in the oven for another 4 hours.
Remove the pot from the oven. Turn the oven to broil. Take the ribs out of the pot and place them in a broiler-proof dish. Meanwhile, separate or skim the fat from the cooking stock. Keep the stock in the pot. Bring to a high simmer and cook down the stock to a sauce consistency, about 10 minutes. Season with salt and pepper, to taste.
Broil the short ribs bone side down under the broiler just until the pieces turn a gorgeous brown, for a few minutes. (As an alternative, heat a pan with vegetable oil over high heat and when hot, sear the ribs until they turn a delicious brown.) Place the short ribs on serving plates. Spoon the sauce over the short ribs and serve with your favorite side dishes.