Braised Short Ribs have been on my to-make list for a while now but I’m usually behind the trend and this is no exception. I bought a big bunch of ribs, planning to serve them with a plate of Gouda Grits. Then I saw this fabulous recipe from Chef Tom Minchella and was inspired to make ravioli again. I even bought a ravioli mold to make it a bit easier.
The ribs stand alone quite nicely and when I make them again (SOON), they’ll go with the Gouda Grits or Garlic Mashed Potatoes. I’m showing them here and the ravioli in a separate post.
There are a lot of possible variations. Throw in your favorite herbs or flavors and you can’t go wrong with these tender and savory ribs. And an added bonus? Your house will smell so good that the neighbors will want to know what’s cooking!
- Beef Short Ribs, several pounds or about 2 dozen ribs
- Cabernet Savignon, one bottle
- Beef Stock or Bouillon, about 4 cups
- Olive Oil
- Garlic, 4 or 5 cloves
- Rosemary, 2 or 3 tablespoons when snipped
- Tomato Paste, a tablespoon or two
- Balsamic Vinegar, a tablespoon or two
Crush the garlic and snip the rosemary.
Heat a little olive oil n a large pan or roaster pan set over medium high heat. Once it’s nice and hot, add the ribs and season generously with salt and pepper.
Turn them and continue cooking until they’re nice and brown on every side then remove them to a bowl or platter.
Add the garlic, rosemary and tomato paste to the pan and reduce the heat a bit. Stir and cook for a minute or two, until the garlic softens.
Pour in the wine and scrape up all the brown goodness from the bottom of the pan.
Simmer until it’s reduced by about half.
Return to ribs to the pan, turning them a time or two to coat them with the wine.
Add the stock or bouillon, just enough to almost cover the meat.
Oops, I forgot to add the dash or two of balsamic earlier, along with the wine. No matter, it was easy to add it before putting the pan in the oven.
Bake, uncovered in a 325 degree oven for at least 2 to 3 hours, basting every now and then.
The meat will be practically falling off the bone when you remove the ribs from the pan. Let the juices and pan drippings sit for a little bit and skim off the excess fat. Simmer for a while, until reduced to a nice concentrated and slightly thickened consistency and serve over the meat or atop the ravioli.