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Cooking in the Country

“Fall off the bone tender” Beef Short Ribs

Claire Stabbert
Posted 10/8/21

Last night I made beef short ribs. This recipe is INCREDIBLE with very few ingredients. I had a few people over to enjoy this meal and they all loved it. Plus, if you really want to blow them away, …

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Cooking in the Country

“Fall off the bone tender” Beef Short Ribs

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Last night I made beef short ribs. This recipe is INCREDIBLE with very few ingredients. I had a few people over to enjoy this meal and they all loved it. Plus, if you really want to blow them away, make a homemade gravy or sauce with the pan drippings!
You will need 4 pounds of boneless or bone-in beef short ribs (about 8 short ribs), salt, pepper, 3 cups beef broth, 1/4 cup worcestershire sauce, 1 teaspoon garlic powder, 1 teaspoon onion powder, and 1 sprig fresh rosemary.
To begin, season your meat with salt and pepper on all sides. Heat a large skillet over high heat and then sear the short ribs on each of the 4 sides for about 60 seconds per side. You will know when the pan is hot enough if you splash a drop of water on the pan and it sizzles! You won’t need to place any oil down, the fat from the short ribs will be enough.
Place on the smoking hot pan about 2-3 minutes per side, enough time to give a deep brown coloring. This will sear in the juices. While your pan (preferably dutch oven) is cooking your short ribs, prepare your slow cooker with your braising liquid. Pour together beef broth, worchestershire sauce, garlic powder, and onion powder into the slow cooker and stir together.
Place all your short ribs into the liquid,with a sprig of rosemary on top! Not only will the rosemary add flavor, but it is an aromatic so your entire house will begin to smell. Cook on low for 8 hours and serve over mashed potatoes or polenta.
Don’t let your drippings go to waste! Remove your meat and pour your juices into a sauce pan when ready to serve. Bring to a boil then reduce your heat and simmer until the sauce reduces (about 15 minutes). You will have a delicious sauce, and be sure to strain it if you want it smooth.
I made a nice gravy, by melting 2 tablespoons of butter with 2 tablespoons of flour in a saucepan. I whisked together into a paste and poured the strained juices over medium high heat. Voila!

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