Braised Beef Short Ribs

--Tailgatin' and how to make mofos start playa hatin' (Recipes)

There just arent many benefits of living in the cold, which is what we here in the Midwest and other people from parts of the states have to do four to five months out of the year. However the food is something that can make those cold days and long dark nights more bearable. Taking a tough cut of meat and braising it for hours on end while the stove heats up the house and the food gives off great aromas can make wintertime a little less miserable. Stuff like stews and chili go great with winter. Anything that takes the low and slow approach in the oven usually comes out great. One of my favorites are braised beef short ribs. Any beef from the bone is just fine by me and when it comes to braising, short ribs make for some of the best piece's of beef. On top of all this it's one of the easiest, least hand's on jobs in the kitchen that produces so much flavor. Last winter my dad who's great at the Sunday night dinners did up Chef Thomas Keller's simple version of this classic recipe.

Braised Beef Short Ribs

While I don't have an exact recipe since I never saved it I can assure you that you can find it or another one on the internet. I will make sure to point out important aspects such as getting ribs with alot of beef on them. Other things your going to need are vegetables for braising including carrots, celery, shallots, leeks, pearl onions, garlic etc...You can be creative and use root veggies common to your native cuisine or those exact ones mentioned above. Your also going to need some red wine for the braising and you can choose your sides to go with it. The liquid from the braised beef at the end can make for a great gravy so I like to make mashed potatoes which is a great wintertime eat and pairs real well with beef short ribs.


Short ribs ready for S&P with some flour before browning


Tray of short ribs and the veggies to go with it

Once your ready to start the simple process, all you really need is time, you want to sprinkle the ribs done with high quality salt and pepper and lightly dust them with flour and then give them a browning in a hot pan using vegetable oil. Do them one or two at a time so they develop a nice color and set aside until they are all ready. When the ribs are done do nothing to the pan except add your veggies and brown them in the oil and fat. After that you want to add it all, beef and veggies along with some herb like thyme sprigs, into a deep roasting pan or heavy cooking pot and cover with red wine. Also add beef or chicken stock until almost covered and place pot lid or aluminum foil over it. Put it in the oven at 350 and find a way to occupy yourself for at least four hours. However don't forget you need to make your mashed potatoes if you decide to serve those as a side. After four hours remove ribs from roasting tray and let cool before removing meat from bone. While ribs are cooling make your gravy.


Braised beef short ribs right after braising

Take the juice and pour it into a pan and reduce down to about 3/4 to use as the gravy for your mashed potatoes. When my dad made these short ribs seen here they were served with peas as well. I liked that combo since the beef and potato are the stars anyway.


Veggies can be served or reserved for something else

Once everything is ready to go dress your plate with some beef and spoonful of mashed and some peas and pour some gravy on one, two or all three of them and serve with sliced French bread. You don't get such a great reward for such little work with much else in the kitchen. As long as you got the whole Sunday to patiently wait while the oven does the work. Well worth the wait and I cant wait much longer for some braised beef short ribs this winter.


Braised beef short ribs with mashed potatoes and peas


So tender and full of flavor I could eat them all year...
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