Braised Short Ribs

For my braised short ribs, I always go to Snider Bros Meats. It’s not that my local grocery store doesn’t carry short ribs because they do, but they have been so wimpy and small lately that I think it best to just go directly to the meat market.  Snider Bros Meats has the best selection of fresh meat in the valley!

I have only been making short ribs for about a year now, but I have developed a good recipe. AND let’s be honest, short ribs are really hard to screw up. They have a high fat content, so they are pretty forgiving and don’t overcook easily. 

Short ribs before going into the oven

Short ribs after going into the oven

• 4-5 pounds short ribs
• Seasoned flour for dusting
• 1 medium onion roughly chopped
• 2-3 carrots roughly chopped
• 2-3 celery stalks roughly chopped
• 3 cloves of garlic roughly chopped
• 2 sprigs rosemary
• 3-4 sprigs thyme
• 3 cups beef broth
• 1 beer - optional (you could use any beer you like really - I used a Cutthroat - but I have also used Guinness before)
• Salt and Pepper
• Olive Oil

Preheat the oven to 350 degrees.

Coat your short ribs with the seasoned flour and set aside. Add 2-3 tablespoons of olive oil to the bottom of a large Dutch Oven . Over medium to medium high heat, begin browning your short ribs. You will want to do this in batches, so they actually get brown on all sides. Remove short ribs from the pan. Add in the onion, carrots, celery, garlic, rosemary, and thyme. Sauté for a few minutes. Pour in the beer to deglaze the pan - scrape off all those flavor bits on the bottom. Add your short ribs back into the dish. Try and place them in between the veggies. Add in the beef broth. Do not cover the short ribs all the way, but most of the way (you don’t want them to drown, just kind of float).

Place the lid on the Dutch Oven and put in the oven. Cook for one hour at 350 degrees. Turn the heat to 300 degrees and cook for an additional 2.5 to three hours. Try really hard not to peek at the short ribs while they are cooking, you don't want to loose the moisture - just let them cook away.

I served these with sautéed Brussels sprouts with bacon and onion and garlic mashed potatoes.  I should mention that when you serve the short ribs, you don’t eat the veggies. They are more for flavor. You will have a really rich sauce though that you can spoon over the top of the short ribs. Enjoy with a nice cold dark beer or red wine.