Thursday, December 16, 2010

Short Ribs for a Wintry Weekend

Cold weather and Christmas carols: I'm in heaven!  So, what to cook while the fire crackles?  Something that can get more and more tender, while it bakes in the oven.  
The other day I found boneless short ribs at an incredible price. I found this recipe at Epicurious, and am now a fan.  I'll be popping it in the oven Saturday night, and looking forward to savoring it with a terrific syrah.

Dredge 3lbs boneless ribs (or 5lbs with) in flour.
Heat a couple of tablespoons of bacon fat in your dutch oven. Brown short ribs.

(News flash!  Listened to Shirley Corriher on NPR, and found out that if you put protein on hot fat, let it sit for NINETY SECONDS before turning and the protein will not stick.  Honest!  I've tested this!)

Remove ribs from fat.  Add additional bacon fat if necessary, or reduce to 2 tablespoons.  Add: one pound chopped onions, six carrots scraped and sliced, 1/2 teaspoon rosemary.  Saute until softened, then add four minced garlic cloves.  This will smell like heaven.  Add three cups beef broth, bring to a simmer.  Add the short ribs, cover, and pop into a pre-heated 350 degree oven.  Bake until absolutely tender, 2 hours minimum.  Then invite me over.


  1. Invite me too. Sounds wonderful.

  2. Cooking this today? Tell me how it is so I can live vicariously.

  3. Sounds delicious and relatively not hard.

    Short ribs at Roy's Hawaiian: good.
    Short ribs at Technique: mind-bogglingly divine.

  4. AH:
    Certainly worth staying home for; during a cold wet weekend--and right now I'm regretting there are no leftovers