Make a pot of savory short ribs and bring those comforting memories on! We actually had our first 2 guests over for dinner since COVID started hunkering us down. My sister and brother in-law came over and we cooked up a batch of short ribs, made a nice salad, a honey cake and had a great time indulging in togetherness.
The beauty of cooking short ribs is that they are a slow cook. A few hours to do other things and pay attention to guests while a full dinner in a dutch oven cooking is time to enjoy and take advantage of, and we sure did. We laughed, had a couple of drinks from our bar, and had great conversation all while cooking dinner.
So, while I am posting our Sheckyville recipes on this blog, here is the Short Rib concoction we used for our small gathering and boy, was it tasty. My sister in law and I love to cook and bake so we don’t hesitate on getting input from each other. My husband had his eye on the recipe for us and as it was, it turned out delicious with fork tender and fall-off the bone ribs. Just how we like it.
- Large Dutch Oven
- 8 Short Ribs Beef
- ¾ c Flour For dredging
- 2 tbsp oil
- 2 tbsp Butter
- 1 large Onion Yellow-Diced
- 3 whole Shallots Diced
- 3 c Red Wine Full and robust
- 2 c Beef Broth To cover the ribs
- 4-5 Carrots Cut-large chunks & cut more if there is pot room
- 2 sprigs Thyme
- 1 sprig Rosemary
- 2 Bay Leaves
- Salt & Pepper Kosher salt
- 5 cloves Garlic Smashed
- 5 Potatoes Cut in chunks
- 2 tbsp Tomato Paste
- Season Ribs with Salt & Pepper.
- Dredge in the flour. Set Aside.
- Heat the oil in a large dutch oven over medium high to high and add the dredged short ribs and brown on all sides. About one minute on each side is good. Remove the ribs and set them aside. Turn down the heat to about medium.
- Add the onions, shallots and cook for about 4-5 minutes. Pour in the wine, add butter, stir and scrape the bottom of the pan to get all the goody bits mixed into the liquid. Add tomato paste. Bring to a boil and cook again just for about 10 minutes. Do not burn.
- Add the ribs. Add the broth, taste and season again with salt and pepper if you need it. The liquid should be just over the the tops of the ribs. If the liquid does not just cover the ribs, add more wine or broth or a bit of both. Add the herbs – thyme, rosemary and bay leaves to the pot.
- With the lid on, cook at 350° for about 2½ hours in the oven.
- At the end of 2 ½ hours, add the carrots and potatoes.
- Cover and cook for another hour or until tender and falling off the bone or fork tender.
- When done let sit for about 30 minutes.
Add liquids, cover and cooks for 2 1/2 hours in the oven. At that time, add the vegetables and cover, cook and check it in about 45 minutes to one hour. Cook until fork tender.
For that Ultimate Honey Cake recipe, click here to get it. It was a perfect pairing for the short ribs and topped it off beautifully as desert.
From Mrs. Shecky’s Kitchen,
Til next time…