Beef Short Ribs

Blame it on our recent pizza eating frenzy, as I’ve made about 15 pies in the last two weeks, or the increased work load we’ve both seen as of late, but Sarah and I haven’t been out for dinner in two weeks. Can you believe it? I don’t even know if I can. What kind of blogger have I become! The good thing is that I’ve been determined to set aside more time to cook. And with all the braising I’ve done lately, I figured it was only a matter of time before beef short ribs made their appearance.

Short ribs are another delicious and often overlooked cut. Maybe not overlooked in the sense of eating them when you go out to dine, as they can be very trendy, but I’m talking about the cooking at-home world. Unless of course you prepare Korean style short ribs on a regular basis, but then you’d be using the thin cut version. The ones you see above are how I normally buy my short ribs. Cut into chunky rectangles, a few inches high, I think your best bet when buying this style of short rib is to apply the low and slow method of wet heat; ie, braising.

Mixing up the standard mirepoix (celery, carrots, onion), I seared off the now seasoned meat and then cooked down the vegetables with salt and pepper in the remaining fat. I also added some fresh thyme and rosemary to the mix, as well as a tomato in the last few minutes. Removing all the goodies to a bowl, I poured in a bit of beef stock to loosen up all the brown bits, before adding everything back in. With just enough stock to almost cover the beef, I brought the pot to a boil, dropped on a lid, and lowered to a simmer for 3 hours.

As you can tell from the picture, the meat relaxed its tight grip on the bones and let me slip it off with ease. Knowing I was going to cool down the meat for sandwiches, I put everything into the fridge for the night. The next day, I sliced the cold chunks of meat, heated up the braising liquid (now void of any solid fat layer), warmed the meat and then placed the juicy slices on thick cuts of homemade bread. I added a layer of mozzarella cheese and put the sandwiches into the oven to get all warm and gooey. Luxurious…yes. Meaty…yes. Delicious…most definitely.

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