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One of my favorite things to eat of all time are braised short ribs. When done correctly, they melt in your mouth and are pure comfort food at it’s best. The great thing about cooking them is they go well with so many flavors. All you really need are vegetables and some kind of liquid to braise them in. I’ve made them so many ways that I’ve lost count and this will probably be the first of many short rib recipes.
For this one I decided to make use some marinara that I had leftover from a few nights ago; see My Basic Marinara. I planned on using diced tomatoes but figured this would make a nice substitute. One ingredient that I generally add to most of my braised short rib recipes is anchovy filets. They give the dish what’s called umami (basically savoriness) and really enhance the flavor of beef and lamb. If you’re thinking of leaving them out – Don’t! Well, that’s enough talking. On with the dish. Enjoy!
I started by chopping 3 tablespoons fresh rosemary and adding it to a small bowl. To the bowl I added 1 teaspoon ground coriander, 1 teaspoon crushed red pepper and 1 teaspoon dried oregano then mixed it together.
I trimmed the sinew from the tops of the ribs and along the 2 edges of the bone then seasoned them with kosher salt and fresh black pepper.
I covered the ribs with the herb mix and pressed it to adhere. If some falls off, just scoop it up and add it to the pot later.
I then dusted them with flour. This will help thicken the stock as they braise.
I add 2 tablespoons of canola oil to a large heavy bottomed pot (dutch oven) and heated it to medium high. I added the short ribs in batches and browned thoroughly on all sides for about 7-8 minutes/batch. Don’t skimp on this step-it gives the ribs great flavor. When they were done I removed them to a plate for later.
I diced 1 onion, 2 carrots, 4 ribs of celery (a mirepoix) and 5 garlic cloves then added them to the pot along with small bunch of fresh thyme. I cooked them for about 10 minutes until they were soft scraping up the brown bits from the bottom of the pot.
I added 2 tablespoons balsamic vinegar and let it reduce to a syrup about about 1 minute. I added 1 cup of dry white wine and let it cook for 2 minutes. I added 1 1/2 cups chicken stock, 1/2 cup strong beef stock (use condensed if you don’t have fresh) and 1 1/2 cups marinara sauce. I added the ribs back into the pot and seasoned it with a couple pinches of kosher salt. When it was back to a boil, I covered it with the lid but left it askew to vent and put it in a 325 degree oven for 2 1/2 hours. After 2 1/2 hours I removed the lid, turned the heat up to 400 degrees and cooked them another 20 minutes. I had a picture of it after the 2 1/2 hours, but it was so hideous looking I figured if I put it on here no one would ever make the dish.
And here’s the result. I served mine with a potato, parsnip and olive oil pureé. Enjoy!
- 3 tablespoons chopped fresh rosemary
- 1 teaspoon ground coriander seeds
- 1 teaspoon crushed red pepper
- 1 teaspoon dried oregano
- 3 pounds meaty beef short ribs (English Cut)
- kosher salt and fresh black pepper
- flour for dusting
- 2 tablespoons canola oil
- 1 onion diced
- 2 carrots diced
- 4 ribs of celery diced
- 5 garlic cloves
- 1 small bunch fresh thyme
- 2 tablespoons balsamic vinegar
- 1 cup dry white wine
- ½ cup strong beef stock (or condensed beef broth)
- 1½ cups chicken stock
- 1½ cups marinara
- 2 pinches kosher salt
- Mix the rosemary, coriander, crushed red pepper and oregano together in a small bowl. Trim the membrane from the tops of the ribs if needed and along both edges of the bone. Season with kosher salt and black pepper. Coat the ribs with the herb mix and press to adhere then dust them with flour.
- Heat a large heavy bottomed pot or Dutch oven over medium high heat and add the oil. When it's hot, add the ribs in batches and brown on all sides for about 7-8 minutes/batch. Don't try to save time by adding all the ribs at once. You'll crowd the pot and they won't brown properly. When done remove them to a plate.
- Add the onion, carrot, celery, garlic and thyme to the pot and cook until softened about 10 minutes. Add the balsamic and reduce it to a syrup about 1 minute. Add the wine and cook 2 minutes. Add the beef and chicken stock along with the marinara and stir together. Season with 2 pinches of kosher salt. Add the short ribs back to the pot and submerge them as best you can. When it's back to a boil, cover with a lid but leave it askew to vent. Cook them in a 325 degree oven for 2½ hours.
- After 2½ hours, remove the lid and turn the oven up to 400 degrees. Cook for another 20 minutes then remove and serve.