Short Ribs are considered true comfort food with their deep beefy flavor satisfying your taste buds like slow-braised meats do. Like most braises, this is best prepared a day ahead of serving then reheated to allow time for the juices to be absorbed by the meat and infuse the sauce. During this time, the potatoes and mushrooms will mingle gorgeously with the ribs and sauce for an unforgettable meal.
How to prepare
Yield: 6 Servings
Short Ribs Vegetables: 6 lbs. Bone-in Beef Short Ribs
6 oz. Bacon, chopped (approx. 6-8 slices)
1 tbsp. Salt
1/2 tbsp. Black Pepper, freshly ground
1/2 cup All-Purpose Flour
1 tbsp. Olive Oil
1 Large Yellow Onion, coarsely chopped
1 Carrot, peeled & diced
2 Ribs Celery, diced
One 750 ml Bottle Red Wine, full-bodied & dry
3 Cloves Garlic, chopped
1-1/2 tbsp. Tomato Paste
1 tbsp. Beef Broth, store-bought
1 Spring Fresh Rosemary
2 oz. Chunk of Parmesan Cheese
5 very small Red Potatoes, halved (about 6 oz.)
1 Rib Celery, cut into 1-1/2" pieces
1 tbsp. Unsalted Butter
2 oz. White Mushrooms, sliced (about 1 cup)
2-3 Springs Fresh Rosemary (for serving)
2 tbsp. Fresh Flat-leaf Parsley, chopped (for serving).
Braising the Ribs:
Roasting the Ribs:
- Remove the ribs from the refrigerator and let them rest at room temperature for 30-60 minutes. Preheat oven to 400°F.
- In a large nonreactive sauté pan, cook the bacon over medium-low heat for 3-5 minutes (or until cooked; not crisp).
- Using a slotted spoon, remove the bacon from the pan and drain it on paper towels. Do not wipe the pan clean.
- In a small dish, mix together the salt and pepper. Rub it on all sides of the ribs.
- Spread the flour in a shallow dish and dip the ribs in the flour to coat. Shake off the excess.
- In the pan with the bacon fat, brown the ribs on all sides over medium heat for 15-20 minutes. Complete in batches to prevent crowding. If needed, use tongs to hold the ribs in place within the pan to ensure each side browns nicely.
- Transfer the ribs to a roasting pan large enough to lay out in a single layer. Pour the grease out of the sauté pan and discard.
- Add the olive oil to the sauté pan, reduce the heat to medium-low, and sauté the onion, carrot, and celery for 6-8 minutes or until softened.
- Stir in the wine, garlic, tomato paste, and beef broth, bring to a simmer, and cook for about 5 minutes or until blended.
- Stir in the rosemary spring, bacon and Parmesan chunk.
- Pour this sauce over the ribs. Cover the roasting pan and roast the ribs for 1 hour.
- Reduce the oven temperature to 350°F and continue roasting for about 30 minutes, or until the meat is tender and falls off the bone.
Preparing the Vegetables:
- Meanwhile, in a medium pot filled halfway with boiling salted water, cook the potatoes for 6-8 minutes over medium-high heat, or until nearly tender when pierced with the tip of a small, sharp knife but not completely cooked through.
- Remove with a slotted spoon and set aside.
- Add the celery and cook for 2-3 minutes or until tender and bright green. Drain well.
- In a large sauté pan, melt the butter over medium heat, and when bubbling, add the mushrooms, potatoes, and celery and cook for 8-10 minutes or until the potatoes are cooked through, and the mushrooms soften and release their moisture. Set aside and cover to keep warm.
- Remove the ribs from the pan, set aside, and cover to keep warm.
- With an immersion blender or a food processor fitted with the metal blade and working in batches, puree the sauce from the roasting pan. You should yield about 3-1/2 cups of textured sauce.
- Return the ribs to the roasting pan or place in a large skillet.
- Pour the pureed sauce over the ribs. Set over medium-high heat and bring to a simmer. Cook for about 10 minutes or until heated through.
- Arrange the ribs and sauce on a large serving platter and spoon the potato and mushroom mixture around the ribs. Garnish with fresh rosemary and chopped parsley.