First catch up on what actually happened here. Its a quick synopsis. And here is my point. When you go to a restaurant now and order something that should be delivered to your table hot, and it is not?
Like maybe a bowl of nice French Onion soup. My premise is that since the McDonalds verdict, that restaurants are super scared to serve anything over about 80 degrees. You have to specifically ask for it to be made hot, or send it back to be heated up.
My wife and I go out often and we are always surprised at how often this happens. Is it a blowback from the suit? Or is it the quality of restaurants we visit? Hard to say. More investigation needed.
This is the recipe…
- 5 pounds bone-in beef short ribs, cut crosswise into 2″ pieces
- Kosher salt and freshly ground black pepper
- 3 tablespoons vegetable oil
- 3 medium onions, chopped
- 3 medium carrots, peeled, chopped
- 2 celery stalks, chopped
- 3 tablespoons all-purpose flour
- 1 tablespoon tomato paste
- 1 750-ml bottle dry red wine (preferably Cabernet Sauvignon)
- 10 sprigs flat-leaf parsley
- 8 sprigs thyme
- 4 sprigs oregano
- 2 sprigs rosemary
- 2 fresh or dried bay leaves
- 1 head of garlic, halved crosswise
- 4 cups low-salt beef stock
Preheat oven to 350°. Season short ribs with salt and pepper. Heat oil in a large Dutch oven over medium-high heat. Working in 2 batches, brown short ribs on all sides, about 8 minutes per batch. Transfer short ribs to a plate. Pour off all but 3 Tbsp. drippings from pot.
Add onions, carrots, and celery to pot and cook over medium-high heat, stirring often, until onions are browned, about 5 minutes. Add flour and tomato paste; cook, stirring constantly, until well combined and deep red, 2-3 minutes. Stir in wine, then add short ribs with any accumulated juices. Bring to a boil; lower heat to medium and simmer until wine is reduced by half, about 25 minutes. Add all herbs to pot along with garlic. Stir in stock. Bring to a boil, cover, and transfer to oven.
Cook until short ribs are tender, 2–2 1/2 hours. Transfer short ribs to a platter. Strain sauce from pot into a measuring cup. Spoon fat from surface of sauce and discard; season sauce to taste with salt and pepper. Serve in shallow bowls over mashed potatoes with sauce spooned over.
It is really easy. Let me simplify..
Assemble your ingredients. Start browning the ribs. I did it in two batches. Get all the sides. Toss in some olive oil, set the stove top to medium high and get going.
Should start looking like this..
When the ribs are browned pull em out, drain out some of the grease if you want, (we didn’t), and then toss in all the veggies. When they are cut small like this they will disappear from the end result. If you want to have some veggies at the end cut them into longer pieces so the can survive the long cooking process. Start browning the veggies. Cook until the onions are see-thru. Toss in your flour and tomato paste, and feed with a bit of the red wine to keep the flour from gumming up. Cook it a bit. Add in your wine, garlic, and the ribs. Bring to a good boil again..
Now we have all the veggies and ribs into the pot and are starting to get to a boil. My pot is a little small for all the ribs we bought so I put them all on end and rotated them occasionally. Remember that we are reducing to half of liquid. Take all the time you need. Should take about 30 minutes here, give or take. When reduced toss in the herbs and the beef broth. When you hit a boil again, time for the oven. 350 for 2 to 3 hours. My wife was thinking that this seemed too short of time to be in the oven, but think about all the “bring to a boil’ time and reducing time
Here we are out of the oven
Great with rice, mashed potatoes or risotto.
Some nice french bread and a little wine. A simple green salad. Nice!
Even the bones don’t go to waste!
This is a nice and relatively simple recipe. Could easily be modified for other cuts of meat. Have fun!