I have always wanted to try making Beef Short Ribs. Every time I go to a restaurant and they are featured on the menu, that is typically what I would order. The same with Crab Cakes…but that’s a whole other conversation!
So I was at the Butcher Shop (which is conveniently located beside my office) and they had packages of Beef Short Ribs as a special. They don’t have them a lot so I grabbed the opportunity to get them and try to make them!
I looked around online and went through a couple of recipes, but either I din’t have everything needed or was going to take too much time. So I just did my own thing and they turned out AWESOME!
What you need:
– Beef Short Ribs
– Black Pepper
– Kosher Salt
– Coconut Oil
– White Onion
– Cherry Tomatoes
– Bottle of Red Wine
First things first get your oven on! I have a great Slow Cooker option on my oven so I put mine on the high setting. Grab a pan or pot, something with a good lid and that is also safe to put in the oven. I have an amazing pan from Epicure called the Everything Pan…the name is perfect because it is literally perfect for everything. I use it all the time. Get in a good amount of Coconut Oil and get it to a really good high heat. You want to now season the meat. Always try to make sure that your meat is at room temperature. I love fresh ground pepper so I use a little bit more and then put a good amount of kosher salt on them as well. Once the pan is at a good heat you want to sear the meat on all sides so that it has a good crust on the outside. Remove the beef from the pan and reduce the heat. Put in the chopped Onion and I also throw in some Garlic. Let the Onions cook for a little bit so that they soften up a bit. Once that is ready, remove it from the heat and put the beef back in the pan. Pour in your WHOLE bottle of wine. Which reminds me, Julia Child said that when cooking with wine, if you wouldn’t drink it then you shouldn’t cook with it. That has always stuck with me, so don’t be cheap and use a good one! Throw in a good handful of Thyme, the Cherry Tomatoes, put the lid on, throw it in the oven and WALK Away!
Mine stayed in the oven for about 6-7 hours and when I took them out, the meat just fell right off the bone. THEY were awesome! These would be really good served with garlic mashed potatoes or for an alternative have them on mashed cauliflower (my favourite!).