We have a couple of recipes for short ribs, and this is probably the most traditional. It has a rich beef flavor and the meat falls off the bones. If the choice is available, we normally use English style short ribs instead of Korean short ribs (also called flanken-style) because the English shortribs are usually cheaper and it doesn't make a difference which you use in this recipe. This is a pretty easy dish, but you do need to get it going early.
- 6 pounds bone-in beef short ribs (about 4 lbs if boneless)
- Kosher salt & freshly ground pepper
- 1 Tbsp veg oil
- 2 onions, coarsely chopped
- 2 carrots coarsely chopped
- 1-2 rib celery, coarsley chopped
- 9 garlic cloves, minced
- 1/4 cup all-purpose flour
- 1 tsp tomato paste
- 3 cups dry red wine
- 4 cups chicken broth (you can substitute more broth for the wine if your kids don't like the taste of wine in gravy. But it does taste better with at least some wine added.)
- 1 (14.5 ounce) can diced tomatoes, rinsed and drained
- 1 Tbsp minced fresh thyme or 1 tsp dried thyme
- 3 bay leaves
- 1/4 cup minced fresh parsley
- Adjust oven rack to lower-mid position and heat the oven to 300 degrees. Pat the ribs dry with paper towels then season them with kosher salt and pepper. Heat the oil in a large Dutch oven or pot over medium-high until just smoking and brown haff the ribs (7-10 minutes). Transfer to a plate, pour off all but 1 Tbsp of fat in the pan, and brown the remaining ribs.
- Pour off all but 1 Tbsp of the fat again and add the onions, carrots and celery, sauteeing until tender about 5 minutes. Stir in the garlic and cook about 30 seconds until fragrant. stir in the flour and tomato paste and cook for 1 minute.
- Stir in the wine and broth, scraping up any browned bits from bottom of the pan. Add the tomatoes, thyme, bay leaves, and browned ribs. Bring to a simmer, cover, and cook in the oven until tender, 2.5-3.5 hours.
- Transfer the ribs to a large plate and cover with foil to keep warm.
- Leave the gravy in the pan or put in a gravy boat. Serve the ribs with mashed potatoes or rice and ladle the gravy over both. Our preference is to keep the slowcooked vegetables in with the gravy, but you can strain out the vegetables if you prefer.
|Amount Per Serving||%DV|
|Serving Size 381g|
|Recipe makes 6 servings|
|Calories from Fat 23||12%|
|Total Fat 2.66g||3%|
|Saturated Fat 0.26g||1%|
|Trans Fat 0.06g|
|Total Carbs 15.7g||4%|
|Dietary Fiber 2.5g||8%|