No pictures for this one sorry.
This is a nice thing to make and have all week long, Number of ribs someone will eat will vary by the size of the short rib. Also it’s helpful to have a big roasting pan if you plan on doing a lot of these.
Important tips for Braising meat,
- Sear the meat first over high heat
- Deglaze the pan with liquid after searing, scraping up the bits off the bottom of pan
- cover or mostly cover meat with liquid
- cook the meat slowly until its falling off the bone tender
That’s it, so let’s get started!
- 10 beef short ribs with bone
- 1 bottle red wine you would drink, something like Banrock or Yellowtail will work
- 3 heads of garlic
- 3 onions
- 1 large bunch of Thyme
- 1 quart chicken stock, or 1 can low sodium chick stock
Needed ingredients for your Pantry
- Grapeseed or Coconut Oil
- Preheat oven to 350
- Move the Short ribs from packaging to a large platter or cookie sheet
- Season with salt and pepper and let stand while you but the aromatics
- Slice the onions into strips, not rings
- slice garlic bulbs in half
- take half the Thyme off the stem and roughly chop
- open the bottle of wine
Now we will Sear the short ribs, be sure not to overcrowd the pan when searing, if your pan is small you will have to do this in batches
- Heat a sauté pan over high heat
- Add 1-2 Tablespoons oil
- Right when the oil smokes add the short ribs
- cook for about 3 minutes on all 4 main sides
- Remove ribs from pan
- repeat if searing in batches
once the searing is complete reduce heat to medium high and add onions and cook until browning, add 1/2 bottle of red wine and with a spoons scrape the bottom of the pan, these are known as pan fonds. Cook the red wine for a few minutes to cook off the alcohol.
In a roasting pan make a single layer of the ribs, then pour the red wine mixture over these then add the chicken stock, Chopped Thyme, and garlic. Place in center of oven and roast until the meat literally falls off the bone–about 3 hours or so–make sure it’s very tender.
Serve with Roasted squash puree or Cauliflower puree using the braising liquid as gravy.