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This recipe will produce the most tender tasty short ribs,. I use rendered bacon fat for this that I store in my freezer for extra flavor in place of the oil, you may increase the beef broth and wine for more sauce if desired and add in some crushed red pepper flakes for some heat, I most always increase the broth and wine and serve this with hot cooked pasta, the sauce is delicious and don't forget to pass the Parmesan cheese at the table ---and if you find you have lots of sauce left over just freeze it and use it the next time you make this recipe again :)
- 5 -6 lbs short rib of beef
- 2 cups all-purpose flour (or more or less)
- 1 1⁄2 teaspoons seasoning salt
- 1⁄2 teaspoon fresh ground black pepper (to taste)
- 1⁄2 teaspoon garlic powder
- oil, as needed for browning sauce
- 6 garlic cloves, finely chopped
- 2 medium onions, chopped
- 2 teaspoons dried thyme, rubbed between fingers to release flavor (or to taste)
- 2 cups beef broth
- 1 cup dry red wine
- 8 ounces small white button mushrooms (optional)
- Set oven to 350 degrees F.
- Heat bacon fat (or oil if using, can use both) in a large Dutch oven over medium-high heat.
- In a shallow dish mix together flour, seasoning salt, black pepper and garlic powder.
- Dredge the short ribs in the flour mixture to coat, shaking off any excess flour on ribs.
- Brown the ribs in the Dutch oven working in batches until lightly browned on all sides; remove to a plate.
- Pour off all but about 2-3 tablespooons fat, and add in the onions, chopped garlic and thyme; saute until lightly browned.
- Add in broth and red wine; bring to a boil, stirring.
- Return the ribs to the Dutch oven (if possible in a single layer).
- Add in the fresh small button mushrooms (if using, no need to saute the mushrooms first).
- Cover with a lid and simmer for about 2 hours, or until the ribs are desired tenderness.
- Season with salt and pepper to taste.
- **NOTE** this is only optional: remove the ribs to a platter to keep warm and drain the cooking liquid through a sieve, then transfer the liquid to a saucepan to simmer and reduce slightly and thicken, scimming any fat that has accumulated on top, or you can just serve the sauce just as is from the Dutch oven.
- Pour the sauce over the ribs.
Looks like a solid basic recipe, but the name is misleading. These are braised short ribs, not oven-roasted. Oven roasting is a dry heat method while this recipe calls for cooking in liquid. Just letting you know because the recipe is coming up in the wrong searches. People searching for braised short ribs should give this recipe a go.
Without a doubt, the best Beef Short Ribs I've ever tasted/made! I must thank you for each wonderful, yummy rib. Ms. Kittencal, you just keep giving and giving. WOW!
I'm giving this 5 stars, but I actually made quite a few changes. Perhaps some of my changes may be helpful to others. Here's what I did: I used 2 packages of short ribs, 9 ribs total so I used only one large onion and about 1 tsp thyme (since I planned on adding rosemary also). The garlic, mushrooms and liquid measurements I used full amounts. I didn't have seasoning salt so in the flour mixture I put Santa Maria seasoning ~1tsp, garlic pepper ~1/2 tsp,and granulated garlic ~1tsp. I rubbed the ribs before dredging with Weber Roasted Garlic and Herb but didn't do that step ahead with enough time to let them sit with the rub. I had very little oil in the pot after browning the ribs, so I didn't drain any off. I put all the ribs in a single layer bone side up when I returned them to the pan, smooshed the halved (they were large) button mushrooms into the liguid as much as possible and laid 2 4-5 inch rosemary sprigs across the top. Cooking time was 2 1/2 hours where the smallest pieces were ready to fall off the bone. When I lifted the ribs out, the pan drippings were a greasy sludge with little liquid, certainly not enough for noodles or mashed potatoes. So I skimmed all the grease I could off, prepared a packet of mushroom gravy mix and then added the the "sludge", which included the mushrooms, back in. This made plenty of gravy for pasta or potatoes. The portions seem very large. Served with pasta as we did, 2 ribs per person was as much as we could eat (and we have healthy appetites!). This was yummy and quite easy to prepare, a definite do-again!