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Long low and slow cooking is what gives this braised short ribs ragout it’s wonderful flavor.
Short Ribs: Often Overlooked
Short ribs taste terrific but they’re often bypassed when in the meat counter. Since they’re pricy too that’s another reason they end up as a last-day-of-sale item. More often than not, that’s how I buy them. My store give a dollars-off coupon on the package and I take advantage of that.
I don’t think folks who are younger than 55 realize that short ribs are cut off the end of a prime rib roast. In fact, I’m old enough to remember when a rib roast was sold with the ribs attached. They were chined through and folded back, but they were there. Far from being an orphaned cut, these ribs are actually quite high end–as their current price reflects.
Since I love these ribs, I make them often. I also look for new ways to do them and I’ve cooked these every which way.
Years ago, my late husband ordered these in a restaurant we’d frequent. I chose something else because to be honest, I’m not that big on anything beef with a tomato base–and that’s how it was described in the menu. We tasted each other’s food (who doesn’t LOL), and I was so sorry that I didn’t order those short ribs because they were awesome. For years I searched for similar recipe and came up tilt.
Just by accident I found a recipe from the Neelys that sounded pretty much like that restaurant dish. I adapted that recipe because there was stuff in theirs that definitely wasn’t in what I tried but the basics were there.
Slow Braising Is Best
These braised short ribs require slow oven braising to bring out the taste. Whereas I’m a pretty quick and easy gal when it comes to making dinner, these are worth the wait.
Can they be done in the Instant Pot or a slow cooker? The answer is “yes,” however they will not taste as good. Either of those methods do not combine evaporation which concentrates the flavor of the liquid, and in fact create more liquid. That liquid can be reduced after cooking, but it just will not taste the same.
These do need the oven to come out right–I mean with the fullest flavor. These are definitely not a summer dinner as they cook for approximately 3 hours.
Braised Short Rib Ragout
- 6 lbs short ribs
- 2 tbs olive oil divided
- 2 ribs celery chopped
- 1 large carrot chopped
- 1 large onion chopped
- 2 cloves garlic finely minced
- 1 tbs tomato paste
- 1 tbs brown sugar
- 1 bay leaf
- 3 sprigs thyme
- 14 oz diced tomatoes fire roasted preferred do not drain (1 can)
- 1 cup dry red wine I used Madeira
- 2 cups low-sodium chicken stock
- Preheat oven to 350F/180C.
- Heat a large dutch oven over medium-high heat. Add 1 tbs of the oil and let it heat. Pat the short ribs dry with paper towels.
- Brown the short ribs on all sides. This should be done in shifts--don't overcrowd the pan.
- Remove to a plate. Add the remaining tablespoon of oil and repeat browning and remove remaining ribs to the plate.
- Add the celery, carrot, onion and garlic. Cook for 1-2 minutes, stirring frequently.
- Next add the tomato paste and stir into the veggies in the pot. Cook for about 1 minute.
- Add the brown sugar, bay leaf, thyme, entire can of tomatoes, wine and chicken stock. Stir to combine.
- Add the short ribs back to the pan. Cover tightly and bake for approximately 3 hours (or until meat is very tender).
Marjorie Fein says
Do you use bone-in or boneless short ribs?
Judith Hanneman says
I used bone in.
Jimmie L. Hartley says
Until I saw your recipe I didn’t know about short ribs but when I tried it I was very impressed by the taste of it. Thank you for helping me discover those ribs, they are really great!
Judith Hanneman says
Thank you! I want people to rediscover these cuts because they’re wonderful.