Slow-Cooked Short Ribs

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

Allison Beck

Slow-Cooked Short Ribs

Braised short ribs are the ultimate comfort food, in my book. But, the classic Boeuf Bourguignon can be intimidating.

I've simplified the braising process here, and for gluten-free folk like me, eliminated the flour. The key to tender braised short ribs is to make them a day in advance, and cook them over very, VERY low heat, for a long time. I've served these tender morsels here over the vegetable purée that I strained from the sauce, but crisp-tender spaetzle, or even tender egg fettuccine are wonderful accompaniments.

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Ingredients

  • olive oil
  • medium onion, finely diced
  • large carrot, peeled and diced
  • stalks celery, diced
  • Salt and pepper, to taste
  • 1 1/2  boneless beef short ribs, trimmed and cut into 1/2-inch chunks
  • 1/2  red wine
  • 1/2  sherry
  • 1/4  tomato paste
  • veal stock
  • large sprig fresh rosemary
  • butter, for finishing

Directions

In a large sauté pan, heat oil over high heat. Add onions and cook until just translucent over medium-high heat. Add carrots and celery. Cook until just tender, about 10 minutes. Set vegetables aside.

Season room temperature meat well. Heat the same pan over high heat and brown chunks of meat on all sides well, about 15 minutes. Remove and set aside.

Add the red wine and sherry and reduce over high heat, scraping off brown bits on the bottom of the pan. Add the tomato paste and bring to a boil. To the pan, add the vegetables, meat, veal stock, and rosemary. Bring to a gentle simmer, then cover and cook over a bare simmer for about 2 hours, checking every 30 minutes.

Let the meat cool overnight. Skim off any fat that has solidified on the surface. Bring the pan to a gentle simmer again and remove the meat. Strain the sauce, reserving vegetables if you wish. Return the sauce to the pan and reduce until thick. Add the butter and gently whisk in until smooth. Serve warm meat atop vegetables with a garnish of sauce.

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.