I was lacking some beef ideas to round out my Main Entree-Beef category for my cookbook and a friend of mine (Thanks Cindy!) suggested making Short Ribs. This is something I actually never made before but I recently went to a Wine Tasting event and one of the restaurants had their version as a sample. They were so tender and delicious so I tried to find the recipe. Needless to say, I never found it but I did learn the proper cooking technique. Most of the recipes I found were made with vegetables, similar to those you would put in a stew and had a brown gravy-like sauce when it was all said and done. I wanted something a little different and went the wine and herb route (go figure!).
I went out and purchased a small package of ribs, just to try it out, and came up with this recipe based on ingredients that I had in the house. Too bad there were only 5 small ribs, because this one is a definite keeper! They were so tender, you only needed a fork and the sauce was so rich in flavor. This was slightly similar to my Brisket recipe (to follow later this week; I’m making it for dinner today) but I would definitely make this again on a larger (quantity) scale for our next Sunday dinner and maybe make some Sundried Basil Risotto to go with it (I’ll figure out the measurements on this one next week also because it does sound really good doesn’t it?). This is one of those dishes that takes no time to actually prepare; however, you do need to be home to let it cook for the 3 hours..or I guess you could try it in a slow cooker.
- 3 lb beef chuck short rib, bone in
- 2 Tbsp butter
- 1 Tbsp Grey Poupon® Dijon mustard
- 1 Tbsp stone ground mustard
- 2 scallion, chopped
- 2 sprigs thyme
- 1 sprig fresh rosemary
- 2 clove garlic, sliced
- ½ bottle dry Italian red wine
- 2 cup low-sodium beef broth
- 2 cup water
- sea salt and freshly ground black pepper
- Generously season ribs with salt and pepper. Heat butter in a Dutch oven over medium heat and add ribs. Sear ribs on all sides until they get nice and brown.
- Remove ribs and add scallions, garlic, both mustards, thyme, rosemary. Saute for approximately 2-3 minutes then add in the wine, beef broth and water. Bring to a boil and add back in the ribs.
- Remove from heat and place entire Dutch oven with lid in a 350 F oven and bake for 3 hours. Check at least once per hour and rotate the ribs. Remove entire Dutch oven and place on your stove burner. Remove the ribs and place on a serving dish.
- Turn the heat to high and let the remaining broth come to a boil and reduce down to a thickened sauce; approximately 5-8 minutes.
- Strain sauce and pour over ribs.