Over the years I've made short ribs of different cuts and flavor profiles, but this recipe is my standard American short rib recipe. You get beef short ribs that are fall-off-the-bone tender and have a strong beefy flavor, from a traditional cut of ribs.
Short ribs come in two styles. English/American-style ribs contain a single large rib bone and a thick piece of meat. Flanken/Asian-style ribs are cut thinner and have several smaller bones. While either will work, today I'm using the less-expensive English/American-style ribs.
Beef ribs of this cut have a high fat content which improves flavor. But unless you give them a long slow cook, the meat will taste fatty and not be pleasant to eat.
Ingredients
4-5 pounds beef short ribs
(5 to 8 English or American-style ribs)
1 onion, chopped
1 carrot, peeled and chopped
1 celery rib, chopped
4 garlic cloves, minced
1 tablespoon tomato paste
3 cups low-sodium beef broth
1 1/2 cups port
1/4 cup balsamic vinegar
1/4 cup Minute Tapioca
2-3 sprigs fresh rosemary, tied together
Instructions
Trim as much fat as you can from the surface of the beef ribs using a sharp, flat knife. Season ribs with salt and pepper and arrange bone-side up in roasting pan. Cover tightly with aluminum foil and roast until fat has rendered and ribs are browned, about 2 hours. Transfer ribs to paper towel-lined plate. Reserve 2 tablespoons rendered beef fat and discard remaining drippings.
Reduce oven temperature to 300F degrees. Heat reserved fat in large Dutch oven over medium-high heat until shimmering. Cook onion, carrot, and celery until lightly browned, about 5 minutes. Add garlic and tomato paste and cook until fragrant, about 1 minute. Add the port wine and stir loosening any brown bits on the bottom of the pot. When wine comes to a simmer, add the broth, vinegar, tapioca, and ribs. Place rosemary into the pot and bring to simmer.
Cover pot and transfer to oven. Cook until sauce is slightly thickened and ribs are completely tender, about 2 hours more. Transfer ribs to serving platter. Strain and skim sauce of fat. Serve a little sauce over each portion of ribs.
Beef ribs of this cut have a high fat content which improves flavor. But unless you give them a long slow cook, the meat will taste fatty and not be pleasant to eat.
Ingredients
4-5 pounds beef short ribs
(5 to 8 English or American-style ribs)
1 onion, chopped
1 carrot, peeled and chopped
1 celery rib, chopped
4 garlic cloves, minced
1 tablespoon tomato paste
3 cups low-sodium beef broth
1 1/2 cups port
1/4 cup balsamic vinegar
1/4 cup Minute Tapioca
2-3 sprigs fresh rosemary, tied together
Instructions
Adjust oven rack to middle position and heat oven to 375F degrees.
Reduce oven temperature to 300F degrees. Heat reserved fat in large Dutch oven over medium-high heat until shimmering. Cook onion, carrot, and celery until lightly browned, about 5 minutes. Add garlic and tomato paste and cook until fragrant, about 1 minute. Add the port wine and stir loosening any brown bits on the bottom of the pot. When wine comes to a simmer, add the broth, vinegar, tapioca, and ribs. Place rosemary into the pot and bring to simmer.
Cover pot and transfer to oven. Cook until sauce is slightly thickened and ribs are completely tender, about 2 hours more. Transfer ribs to serving platter. Strain and skim sauce of fat. Serve a little sauce over each portion of ribs.
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