Beef Short Ribs

Beef short ribs are a cut of beef that comes from the chuck, plate, rib, or brisket section of a cow. They earned their name because they contain "short" pieces of rib bones encased in meat. While they offer less meat than steak, they have more meat than other beef rib varieties.

Preparation Time: 5 minutes

Cooking Time: 2 hours

Total Time: 2 hours 5 minutes

Servings: 4 servings

Ingredients:

• 1 lb beef short ribs around 10 ribs
• 1 tablespoon salt
• 2 teaspoons pepper
• 2 tablespoons all-purpose flour
• 3 tablespoons oil
• 2 large onions chopped
• 2 ribs celery chopped
• 2 large carrots chopped
• 3 tablespoons tomato paste
• 1 cup red wine
• 2 1/2 cups beef broth beef stock
• 1/2 cup Worcestershire sauce
• 2 cloves garlic minced
• 2-3 bay leaves
• 3 sprigs Rosemary fresh

Instructions:

1. Season the beef with salt and pepper and dredge all sides in flour.
2. Heat the oil in a large pot over high heat and brown the ribs for 5-7 minutes. Transfer the ribs to the plate.
3. Turn the temperature to medium-low and add the onion, carrots, and celery. Saute until the carrots and celery get soft. Add the tomato paste and quickly stir the mixture until it combines.
4. Pour the wine and cook until the alcohol evaporates, around 3 minutes.
5. Add the beef broth, Worcestershire sauce, garlic, bay leaves, rosemary, and ribs. Let the mixture start boiling, lower the temperature to low, cover with a lid, and cook for 2-3 hours, stirring occasionally, until the meat is soft and tender.
6. Serve immediately with mashed potatoes. Bon appetit!

Notes

TO STORE: Transfer the cooled ribs to an airtight container and store them in the refrigerator for up to 5 days.

TO FREEZE: The ribs freeze well in a freezer-safe container for up to 2 months. Let them thaw in the refrigerator before reheating. 

TO REHEAT: Place the leftovers in a small saucepan and reheat over medium heat until the beef is heated through. Add a splash of beef stock if the sauce needs to be thinned out.