Beef short ribs are the absolute best cut of beef for slow cooking!
The most tender and succulent fall apart beef you will ever have, you’d pay top dollar at fine dining restaurants for a plate of these Braised Beef Short Ribs.
Cooked long and slow in a rich red wine sauce, these beef ribs are easy enough for midweek, and most definitely impressive enough for company.
Ingredients:
2 tablespoons kosher for Passover vegetable oil
6 flanken-style short ribs with bones, cut 2 inches thick (about 4 pounds)
Kosher salt and freshly ground pepper
1 large onion, finely chopped
2 carrots, chopped
3 celery ribs, sliced
6 garlic cloves, smashed
One 750-milliliter bottle kosher for Passover dry red wine, such as Cabernet Sauvignon
4 thyme sprigs
1 rosemary sprig
3 cups chicken stock
Instructions:
In a large skillet, heat the oil. Season the ribs with salt and pepper.
Add them to the skillet and cook over moderate heat, turning once, until browned and crusty, about 18 minutes.
Transfer the ribs to a shallow baking dish in a single layer.
Add the onion, carrots, and celery to the skillet and cook over low heat, stirring occasionally, until very soft and lightly browned, about 15 minutes.
Add the garlic and cook for another 5 minutes.
Add the wine and herbs and bring to a boil over high heat.
Pour the hot marinade over the ribs and let cool.
Cover and refrigerate overnight, turning the ribs once.