Photo: Bistro-Style Short Ribs Recipe
Ingredients
Short ribs:
- 3 tablespoons extra-virgin olive oil
- 4 pounds short ribs, in 1 long piece or at least in pairs
- Kosher salt and freshly ground black pepper
- 1 medium onion, chopped
- 2 carrots, chopped
- 1 large tomato, quartered
- 3 ribs celery
- 1/2 head garlic, peeled
- 1/4 bunch fresh thyme
- 1 1/2 cups dry red wine
- 2 cups low-sodium, organic beef stock
- 4 tablespoons chopped flat-leaf parsley
Directions
Preheat a cast iron grill or outdoor grill.
Season the short ribs with salt and pepper, drizzle with a little extra-virgin olive oil, and brown on all sides.
Place the onion, garlic, celery, carrot, and tomato into a food processor and blend until you reach a consistent, smooth pulp.
Take a large Dutch oven and place over medium-high heat. Add a 3-count of extra-virgin olive oil and add the thyme to infuse the oil. Next add the vegetable pulp, season with salt and pepper, to taste, and cook for about 10 minutes. Pour in the red wine and stock and bring it to a boil. Using tongs take the ribs and nestle them into the braising mix; the liquid should just about cover the meat. Place the lid loosely on top, reduce heat to a simmer and cook until the meat is very tender, approximately 2 1/2 to 3 hours.
When the ribs are about finished, remove about 1 to 2 cups of liquid and strain into a small saucepan over medium-high heat. Heat the sauce until slightly reduced and thickened, about 5 minutes.
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By Cgarcia813
Providence, RI
on April 07, 2013
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My rating is based on my husband's response when he ate this. I cooked exactly to the recipe and was excited to cook this based on the simplicity and rave reviews. However the final product yielded so much fat and grease that it surprisingly turned off my husband who typically eats very fatty meats from his native Dominican cuisine which is why I thought he'd love this! I did end up trimming the meat well of all fat and put the juice in a gravy fat separator to salvage the remainder. I unfortunately cannot give my own taste opinion because I don't like meat myself. But I do know that my husband loves when I cook a simple prime rib with only salt and pepper and he thought this was only so so and involved way more work! For the extra money I'll stick with the sure thing of prime rib from now on. Sorry Tyler! If you have any tips though on recipes to keep my Dominican man happy please pass them on! Thx!
By harryswank_10764594
Ukiah, CA
on March 01, 2013
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This recipe produces the most tender and flavorful short ribs you will ever slide down your pallet. They will make you groan with pleasure as you take every bite and your kitchen will smell fantastic as these ribs slowly simmer in the wine and beef stock and vegtable puree.
By Cheffy Geek
Miami, FL
on February 14, 2013
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I have made this recipe three times, and it's earned a permanent place in my recipe box. I make the recipe in the pressure cooker, keeping the liquids the same and cooking at 15 PSI for 45 minutes with quick release. The ribs are almost falling off the bone, and the sauce is to die for. I do not strain or reduce the sauce at the end. I actually like the thicker sauce that turns out and I spoon it over a cheesy polenta and serve with the ribs---absolute heaven!
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