Slow-Cooked Short Ribs

Slow-Cooked Short Ribs
Staff Writer
Slow-Cooked Short Ribs

Savorychicks

Slow-Cooked Short Ribs

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.

Ingredients

  • onion, chopped
  • carrots, peeled and chopped
  • stalk celery, chopped
  • 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
  • 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)

Directions

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.

Nutritional Facts

Total Fat
58g
83%
Sugar
3g
3%
Saturated Fat
21g
88%
Cholesterol
229mg
76%
Carbohydrate, by difference
7g
5%
Protein
71g
100%
Vitamin A, RAE
26µg
4%
Vitamin B-12
6µg
100%
Vitamin B-6
2mg
100%
Vitamin C, total ascorbic acid
3mg
4%
Vitamin K (phylloquinone)
10µg
11%
Calcium, Ca
59mg
6%
Choline, total
8mg
2%
Fiber, total dietary
1g
4%
Folate, total
16µg
4%
Iron, Fe
7mg
39%
Magnesium, Mg
82mg
26%
Niacin
18mg
100%
Phosphorus, P
533mg
76%
Riboflavin
1mg
91%
Selenium, Se
67µg
100%
Sodium, Na
729mg
49%
Water
361g
13%
Zinc, Zn
17mg
100%

Rib Shopping Tip

Most cattle are fed a diet of grass until they are sent to a feedlot – where they are finished on corn. When possible, choose beef from cattle that are “100% grass fed” - it will be more expensive, but better for your health.

Rib Cooking Tip

The method used to cook beef is dependent on the cut. Cuts that are more tender, like filet mignon, should be cooked for a relatively short amount of time over high heat by grilling or sautéing. While less tender cuts, like brisket and short ribs, should be cooked for a longer time with lower heat by braising or stewing.