Short Ribs are perfect for low and slow cooking. Braising makes them fall-off-the-bone tender and full of flavor. This recipe is great enjoyed on its own or used the next day in a wrap, or spooned into mushroom caps and topped with cheese.
- 4 lbs Adena Farms Bone-In Plate Short Ribs
- 2 Carrots, peeled and roughly chopped
- 2 Medium Onions, peeled, roughly chopped
- 1 Rib of Celery, roughly chopped, with leaves
- 4 Cloves of Garlic, peeled
- 3 Sprigs of Rosemary
- 1 cup Red Wine
- 2 cups Beef Stock
- Salt & Pepper to taste
- Preheat a large frying pan over medium-high heat. Season short ribs well with salt and pepper. Sear short ribs fat side down, until well caramelized.
- Preheat oven to 350°F.
- Remove short ribs and deglaze the pan with the wine, scraping any brown bits.
- In a roasting pan (or dutch oven) add all vegetables and place the browned meat on top. Then, pour over wine and beef stock.
- Cover roasting pan tightly with foil or lid and place into oven.
- After 2 ½ hours, check meat for separation from the bone and if it is fork tender. If it is, remove from the oven. If it isn’t, continue cooking.
- Remove meat and rosemary from the pan and set aside.
- Put vegetables and juices into a blender and puree until smooth. Note: Sauce will become slightly pale, accent your sauce with a tablespoon or so of mustard, molasses, BBQ sauce or you can darken with a touch of Worcestershire.
- Pour sauce over meat in a roasting pan and put back into the oven to heat through
- Serve over mashed potatoes or pureed celery root.
Tip: You may also cool meat until manageable and pull apart meat with two forks and use as a brunch meal on top of French toast, or rolled in crepes topped with rich gravy and horseradish cream.
Recipe Braised BBQ Beef Brisket