Beefy Short Ribs


Remember beef that melts in your mouth? How about the beefiest bite you’ve ever tasted? This braising recipe combines the two to give you succulent and flavorful beef that make your taste buds hum! And better yet, the recipe is a success with any grade of beef, so it’s economical too!

3-4 pieces of beef short rib (the bone portion is about 2-3 inches long and the meat on top of the bone should be about 1-2 inches high; cut beef short ribs into individual rib portions with meat on top so that each piece is almost a cube; salt and pepper each side of each piece)
1 large garlic bulb (cut through the middle at the widest point to give a top half and a bottom half)
1 heaping Tbsp tomato paste
1½ cup Red wine (inexpensive works fine)
1½ cup Beef, chicken, or vegetable stock
1 tbsp lemon juice (or lime juice substitute)
1 medium sprig of fresh rosemary (or 1 Tsp dried rosemary)
Olive (or vegetable) oil
Salt and fresh ground pepper

Aroma DoveWare Dutch Oven, 2.5 L (this recipe is easy to roughly double for use in the 4L)
2 servings

Place Aroma DoveWare Dutch Oven on stove top and add 1½ tablespoon olive oil and heat until nearly smoking reduce heat to medium high. Using tongs, place each piece onto hot oil. Sear each side of each piece until the surface of each side begins to crust, leaving the bone side as the last side to sear.

When last piece is flipped to bone side down, add the two garlic bulb halves, cut side down, to bottom of Dutch oven. Add tomato paste to hot oil at bottom of oven and stir it for about one minute to cook.

Add red wine (about 1½ cup) until level covers bone portion of pieces. Increase heat and boil wine until about half remains. Add stock (about 1½ cup) until level is about 1 inch from top of short rib pieces. Add lemon juice and rosemary.

Bring back to boil and remove from heat. Cover snuggly with aluminum foil (do not use DoveWare cover) and transfer to pre-heated oven at 350° F for 2½ hours.

When oven time is up, transfer short rib pieces, bone side down, from Dutch oven to serving dish. Be careful, the beef is very tender and almost falling off the bone.

Separate braising liquid from solids in Dutch oven and save the liquid. Save extra liquid as sauce. Serve with choice of vegetable garnish.


Over To You
What’s your version of short ribs? Share and inspire us.

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