Beef Short Ribs
- Yield: 6 servings
- Yield: 6 servings
Ingredients
Directions
- Preheat the oven to 400 degrees F. Place the short ribs on a sheet pan, sprinkle with salt and pepper, and roast for 15 minutes. Remove from the oven. Reduce the oven temperature to 300 degrees F.
- Meanwhile, heat the olive oil in a large Dutch oven and add the fennel, leek, onion, celery and carrots and cook over medium-low heat for 20 minutes, stirring occasionally. Add the garlic and cook for another 2 minutes. Add the tomato paste and wine, bring to a boil and cook over high heat until the liquid is reduced by half, about 10 minutes. Add 1 tablespoon salt and 1 teaspoon pepper. Tie the rosemary and thyme together with kitchen twine and add to the pot.
- Place the roasted ribs on top of the vegetables in the Dutch oven and add the brown sugar and beef stock. Bring to a simmer over high heat. Cover the Dutch oven and bake for 2 hours or until the meat is very tender.
- Carefully remove the short ribs from the pot and set aside. Discard the herbs and skim the excess fat. Cook the vegetables and sauce over medium heat for 20 minutes, until reduced. Put the ribs back into the pot and heat through. Serve with the vegetables and sauce.
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Recipe Review Highlights
The recipe has been praised for its delicious flavor profile, tender meat, and rich sauce. The use of red wine and specific vegetables like fennel contribute to the depth of flavor. The cooking process yields a sauce that is robust and aromatic.
Many people have successfully substituted ingredients such as using a half bottle of wine instead of a full one, or omitting fennel and leeks altogether. Some added mushrooms or used boneless short ribs. Adjustments to salt and other seasonings were also common.
This recipe is frequently used for special occasions like dinner parties, family gatherings, and holidays such as Christmas. It's also a hit for Sunday dinners and special celebrations.
