So this is the part where I confess that I made this dish almost completely to show The Hub what short ribs are supposed to be like.
In short, he had a kinda crappy example of them during a meal out recently. (The restaurant shall remain nameless, as we actually love it and I am going to chalk it up to an off night.)
Short ribs should be tender and juicy and the meat should just fall/pull apart and off the bone.
(No knife required! ! Come on!)
So what’s the secret? Braising and low, slow, all day cooking.
They are meaty, and rich, an amazing cold weather comfort food.
(And honestly, they are pretty easy to do, if you have a few minutes to get everything going in the a.m.)
WHAT YOU NEED:
8-10 bone in beef short ribs
2 tablespoons vegetable oil (or high smoke point oil of your choice)
2 cloves garlic
2 tablespoons tomato paste
1 cup red wine
1-2 cups beef stock
1-2 bay leaves
Optional dash liquid smoke
WHAT YOU DO:
Heat a dutch oven with 2 tbls of oil in it (or deep skillet if you plan to transfer to a slow cooker for the day,) until you can hover your hand just over the bottom surface of the pan and feel the heat coming off of it- the oil may JUST start to smoke or pop a bit.
Season the meat on all sides with salt and pepper, and add to the pan:
Brown well on all sides (turn on your fan – this gets smoky, but that color = flavor, people.)
Remove the short ribs, adjust the heat to medium, and add shallot and garlic (you can chop or slice yours if you would like- The Hub likes the flavor, but not the texture, so I leave mine large to avoid serving it to him,) and the tomato paste and allow everything to cook just a couple of minutes while moving everything around:
Bump the heat back up to high, add the wine, and use a wooden spoon to scrape and release the bits from the bottom of the pan (“deglaze the pan”)
Add the meat back to the pot/ or transfer everything to your slowcooker:
Add beef stock to almost cover the ribs, toss in a couple bay leaves (and a dash of liquid smoke if you want,) cover, turn heat down LOWWWWW:
I actually cooked mine for 5 hours and then turned off the heat and let them sit on the hot burner WITHOUT removing the lid AT ALL for another hour.
Serve over egg noodles, mashed potatoes, or (my favorite) creamy polenta with some fresh parmesan stirred in:
Enjoy. And leave your knives in the drawer, people.