Beef Short Ribs

The Method: Oven, Stovetop, or Slow Cooker

This method is very straightforward — it's the way that I nearly always cook short ribs. Season and brown the ribs, then add some onion and aromatics plus liquid to the pot, and cook low and slow. It's Braising 101.

For the low and slow step, I prefer the oven as it is more forgiving (no checking to make sure the bottom doesn't scorch) and I think it cooks more evenly.

However, you can also do these in the slow cooker or on the stovetop — just refer to the instructions at the end of the recipe below.

To Chill or Not to Chill?

Short ribs usually come with quite a bit of fat, and while you can trim some of this off before cooking I prefer not to, since it insulates the meat and keeps it moist and tender while cooking.

But all that fat, melted off during cooking, can give a pronounced greasy feel to the meat. So I prefer to chill short ribs overnight and remove the chilled fat before reheating and serving. They reheat easily on the stove or in the oven and usually taste even better with this overnight rest.

This step is also why I think short ribs are such a convenient dinner party dish! You can do all the work the day before then just reheat and serve.

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Salt and pepper the meat: Heat the oven to 325°F. Brush each short rib with vegetable oil, then sprinkle generously with salt and pepper.

How To Make Braised Short Ribs in the Oven

Serves 4

What You Need

Ingredients
3 pounds short ribs, bone-in
2 tablespoons vegetable oil
Salt and freshly ground black pepper
1 large onion, sliced 
4 cloves garlic, minced
3 cups liquid, such as beer, wine, or broth
2 to 4 sprigs fresh herbs, such as rosemary or thyme

Equipment
Pastry or basting brush
Deep Dutch oven OR deep sauté pan with a lid
Tongs

Instructions

1. Salt and pepper the meat: Heat the oven to 325°F. Brush each short rib with vegetable oil, then sprinkle generously with salt and pepper.
2. Sear the short ribs: Heat a deep, wide Dutch oven or sauté pan over medium high heat. Add the short ribs in one layer, leaving room between each (work in batches if necessary). Now would be a good moment to turn on your hood vent or fan, if you have one! Sear the short ribs without moving for several minutes on each side, letting them brown deeply. Use tongs to turn and sear all sides. This will take about 15 minutes total.
3. Cook the onions: Turn the heat down to medium and add the onion and garlic around the browned short ribs. Let the onions sweat for about 5 minutes or until they soften.
4. Add liquid: Add the liquid — beer, wine, or broth — and bring to a simmer.
5. Bake in the oven: After the liquid comes to a simmer, add the herb sprigs, then cover the pan tightly. Put the covered pan in the oven. (Alternately, this is the point where you can transfer to the slow cooker for 8 hours on LOW, or continue cooking on very low heat on the stovetop.) Bake for 2 to 2 1/2 hours, or until the meat is very tender and coming away from the bone.
6. Rest the meat: When the meat is done, rest in a covered pan for 20 minutes before serving. Serve by gently tugging the chunks of meat away from the bone and spooning the saucy onions over top.
7. OPTIONAL STEP — Refrigerate overnight: While short ribs can be served immediately, they are a very fatty cut, which makes the dish very rich and even greasy. I prefer to refrigerate them overnight and then scrape away the hardened layer of fat from the top before serving. They will also improve in flavor and tenderness while resting overnight.
8. Reheat: To reheat, cover and warm over low heat on the stove for 15 to 20 minutes.

Recipe Notes

• Slow Cooker Instructions: To cook in the slow cooker, progress through step 4, then transfer the meat, onions, and liquid to a slow cooker insert. Cook on LOW for 8 hours.
• Stovetop Instructions: Instead of transferring the pan to the oven, you can also cook the short ribs on the stovetop. Keep the pan covered and cook over low heat for 2 to 3 hours, checking liquid levels intermittently and making sure the bottom isn't scorching.
• More Flavor Variations: This is of course just the most basic method. You can get creative by using a stronger spice rub, different kinds of beer (I like the slight bitterness an IPA provides) or red wine, or sherry. You can use soy sauce and mirin with Chinese five-spice; you could go Spanish with smoked paprika and Rioja.

January 29, 2015 - Kielbasa Cabbage Egg Noodle Dinner

Ingredients:

1 package (13.5 ounces) Johnsonville Polish Kielbasa, cut into 2 inch pieces on the diagonal
1/2 medium head cabbage cut into wedges
1 (16 ounce) package wide egg noodles (I use half the bag)
fresh ground black pepper to taste
3 tbsp EVOO
2 cups of you favorite stock (I used beef)

Directions:

In the dutch oven add your EVOO and heat up to medium.
Add your kielbasa and brown.
At the same time, boil your noodles (5 mins for el dante)
Once kielbasa is browned, pour in your stock, bring to a boil, reduce heat to medium low and place cabbage wedges on top of kielbasa to act like a steamer, cover and simmer for 20 mins.
Pour noodles on top and add pepper, cover and simmer 10 mins.
Lightly stir ingredients and simmer for another 10 minutes.

Enjoy!

January 26, 2016 - Stuffed Pepper Soup

Servings: 6

• 
  

• Ingredients:
• 1lb LEAN ground beef
• 1 lg onion, diced
• 1 cup uncooked or 2 cups cooked rice (I use brown Minute Rice)
• 1 can stewed tomatoes lightly cut to 2" pieces (14.5oz can)
• 1 can tomato sauce (14.5oz can)
• 1 tsp dried oregano
• 1 tsp basil
• ½ tsp salt
• ¼ tsp pepper
• 1 box chicken stock (32oz)
• 2 cups water
• 2 tbsp powdered beef stock or Knorr concentrated homestock 
• 5 bell peppers (I use 1 big green pepper then 2 red and 2 yellow peppers)
• 4 stalks of celery, preferably hearts
• • Cheese for topping (optional)
  • Fresh cracked black pepper for garnish (optional)
  Directions

1. Dice your peppers and celery into small 1/2" pieces, set side.
2. Dice your onions and set them aside.
3. In a non stick pan, brown the ground beef and drain, set aside.
4. In a dutch oven over medium-high heat, add 2 tbsp of EVOO, the onions, brown minute rice and browned beef, stir well and cook until onions are translucent (about 5 minutes) – do not allow the rice to burn!!
5. Add in the diced tomatoes, tomato sauce, oregano, basil, salt, pepper, chicken stock, water, and beef stock, then allow it to come to a boil.
6. Reduce heat, cover and allow it to cook 20 minutes then add the peppers and allow it to cook another 20-30 minutes (some types of rice may need longer cooking times).  Don't go over 30 mins or your peppers will be mush.
7. Serve with cheese on top (optional)

January 3, 2015 - Spaghetti Sauce

1 lb hamburger
1 lb Andouille Sausage
1 24 oz jar of sauce (Ragu)
1 28 oz can of tomatoes (I throw a can of whole tomatoes in the kitchen machine to lightly chop them).
1 small can of tomatoe paste
6 cloves garlic
one medium onion
1 green pepper
2 hearts of celery (just the yellow pieces including leaves)
1 pkg mushrooms (diced)
salt and pepper to taste
italian seasoning to taste
1 tbsp sugar
2 bay leaves.

Brown the hamburger and cook the sausage.

Dice the green pepper, celery and onion.  Set the dutch oven on medium, add 2 tbsp EVOO.  Add vegetables and smashed garlic.  Bring to translucent state (5 mins).  Add the hamburger, dice the sausage and add it.

Add jar of sauce, can of tomatoes, can of tomatoe paste, diced mushrooms, spices and sugar.  Stir well, lower heat to simmer and add bay leaves.  Let simmer for at least 2 hours.