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Prep Time30 minutes
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Cook Time3 hours
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Serving4
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Short ribs are a cut of beef taken from the brisket, chuck, plate, or rib areas of beef cattle. The ribs are fatty, so you have to de-grease your sauce at the end, then pour it back over the cooked ribs before serving. These ribs are fall-off-the-bone tender, and the secret is the Heinz chili sauce which gives the dish (and the gravy) a tangy kick. I’m sure you could do this in a crock pot or some other new-fangled appliance but I prefer my blue Le Crueset Dutch oven. This dish makes your house smell so incredible and because it cooks for 3 hours you have plenty of time to watch a few movies. Or talk to your mother.
Ingredients
Beef Short Ribs
Directions
Preheat oven to 325 degrees. Season the ribs with salt and pepper and dredge lightly in seasoned flour.
On your stove top, heat olive oil over medium high heat in a Dutch oven, and saute the ribs until you have a good brown color on them. Remove to a platter.
Reheat 2 or 3 TBS. of oil in Dutch oven (if necessary, or pour out excess oil if there's more than that in the pot after browning the ribs). When the oil is shimmering toss in the sliced onion.
While the onions are softening, add the carrots which are cut in chunks. Stir a lot.
Add the minced garlic. This saute should be talking to you by now. Stir with a wooden spoon until vegetables are soft and fragrant.
Pour in the glug of red wine. It will sizzle up and deglaze the pot. Cook and stir a few minutes.
Add two cans of beef broth.
Add the chili sauce.
Add the thyme bouquet garni.
Return the ribs to the pot and place in oven and cook three hours.
Remove the Dutch oven from the oven. Remove the ribs to a platter. Pour the sauce from the ribs into a gravy/fat separator. Separate the onions and carrots also.
Put the ribs back in the Dutch oven with the vegetables. Pour the strained, de-fatted stock/gravy back over the ribs and put back in the oven at 300 degrees until you are ready to serve and eat.
Serve over grits or noodles or mashed potatoes.
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