Short ribs start out tough but end up tender after a long, moist roast in the oven.
Ingredients
Ribs:
- 8 pieces English-style beef short ribs, about 6 pounds (see ShopSmart, below)
- Kosher salt and freshly ground black pepper
- 2 medium carrots, peeled and sliced
- 2 ribs celery, sliced
- 1 large onion, quartered
- 6 cloves garlic, smashed
- 1 bay leaf
- 1 sprig fresh rosemary
- 2 1/2 cups chicken broth, homemade or low-sodium canned
- 1/3 cup red wine vinegar
Coating:
- 1/3 cup dry English-style mustard
- 1/3 cup honey
- 1 tablespoon water
- 1 teaspoon kosher salt
- 5 ounces sourdough bread, crusts trimmed, and torn into large chunks
- 2 cloves garlic, minced
- 3 tablespoons minced fresh flat-leaf parsley
- 2 tablespoons extra-virgin olive oil
- Freshly ground black pepper
Directions
For the ribs: Preheat the oven to 350 degrees F.
Lay the short ribs meaty side up in a large roasting pan and season with salt and pepper. Scatter the carrots, celery, onion, garlic, bay leaf, and rosemary around the ribs. Add the chicken broth and vinegar. Set the pan directly over 2 burners and bring to a simmer over high heat. Lay a sheet of parchment paper over the ribs and transfer to the oven. Cook until the meat is fork-tender, about 2 hours. Remove from the oven and cool in the liquid, about 30 minutes. (The dish can be prepared up to this point 1 day ahead, covered, and refrigerated.)
For the coating: Whisk the mustard with the honey, water, and 1/2 teaspoon of the salt. Pulse the bread to make coarse bread crumbs in a food processor. Add the garlic, parsley, olive oil, remaining 1/2 teaspoon salt, and the pepper, to taste, and pulse briefly to combine. Transfer mixture to a shallow bowl.
Preheat the oven to 450 degrees F.
Remove the ribs from the braising liquid (reserve liquid for other uses) and pat dry. Brush the meaty side of each rib with some of the mustard mixture, then press it into the bread crumb mixture to coat. Arrange the ribs on a baking sheet and roast until the bread crumbs are brown and crisp, 20 to 25 minutes. Serve the ribs hot or at room temperature.
ShopSmart: English-style short ribs are pieces of individual longish short ribs—not to be confused with flanken, which are thin, short pieces of rib that are connected by meat.
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By kiryn123_12310397
prairie view, 52
on November 11, 2009
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First off, The whole first steps, as is adding onion,celery,carrot ,garlic, chicken ( I found BEEF BROTH was WAY betterstock, red wine vinegar, and rosemary.... BUENO.... BUT..... DO NOT TAKE THE SHORT RIBS OUT TO ROLL THEM IN BREADCRUMBS!!! Take the short ribs out,add the mustard and honey glaze,but dont use the powdered mustard, use either yellow or brown mustard whichever you like, (I like a little kick so I used brown and place aside. THEN take ALL the cooking liquid, MINUS the bay leaf.. put in a blender,,, pulse it till smooth. pour blended liquid back into the pot and put the ribs BACK IN , and put back in the oven for a 5-10 min. to let the flavors combine. In my opinoin, I would add BEEF BROTH, NOT CHICKEN, more garlic, a pinch more salt, and a little red pepper, or your favorite spice...and believe me... The breadcrumbs are just another hassle, 5 more steps, and a SERIOUS waste of time, and gross. The breadcrumbs dryed the short ribs out SOOO bad...Maybe just me, and the 5 other people I made them for, but we like tender, juicy meat.
By kaykay1228
Henniker, NH
on July 04, 2007
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Most tender and flavorful I've ever had!
This recipe it great to start one day then finish the next. Usually there is too much fat with regular cooking but when you wait the next day to cook them the second time, all the fat has solidified and can be taken away.
By shriner214_5944385
West Palm Beach, FL
on August 20, 2006
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We deleted the Rosemary where none of us like the taste, also the salt specified. We, where my wife/inlaws are Sicilian, used Sicilian Sea Salt. I'm sure any of the pure sea salts would be the same.
Also a nice side of Angel Hair Pasta and a salad top it off.
Thank you.
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