Beef Short Ribs

This is one of my all-time fave comfort foods….when the weather turns nasty it’s a rich, meaty dish that just warms you up from the inside out. If we had a fireplace we would sit in front of it and eat it…very good and pretty easy. I’m including the whole dinner in this post since all of it is easy and quick. And I’m including photos along with the recipe!!!

The entire dinner:

Beef Short Ribs

2 pounds beef short ribs, bone in (you’ll want 2-3 ribs per person)
1/2 onion, frenched*
1 clove garlic, minced
1/2 cup beef stock
1/2 cup red wine (you can skip this if you don’t cook with wine)
1/4 cup worcestershire sauce
2 Tablespoons fresh ground black pepper
1 large stem fresh rosemary or 1 tablespoon dried rosemary leaves

In an oven proof skillet that has a fitting lid brown the ribs in a little bit of oil.

Once all sides of the ribs are very brown, almost burnt, remove from pan and set aside and turn off burner. Add onions and rosemary.

(I know I’m using a baking dish, you can use what you have.)
Place the ribs on top of the onions and rosemary. Mix together the garlic, beef stock, wine, worcestershire sauce and black pepper (if you use dried rosemary add that to the liquid mix) and pour over beef.

Cover and place into a 400 degree oven for 1 hour. Lower the temp after an hour to 275 and cook for 2-3 more hours.

*Frenching your onions means taking the 1/2 onion, laying it cut side down on the cutting board and cutting it like this:

Side Dishes:
Italian Roast Potatoes
2 pounds red skin potatoes, cut into 8ths
1 teaspoon italian dressing mix
1 Tablespoon vegitable oil
2 Tablespoons water

In a bag combine potatoes, dressing mix and oil, seal bag and shake until the potatoes are coated. Place in baking dish, add water and cover, placing in oven with the beef short ribs during the last hour of cooking.

Brown Sugar Carrots
1 pound carrots, pealed and chopped
2 Tablespoons butter
2 Tablespoons brown sugar
2 Tablespoons water
pinch salt and pepper

Add everything to a sauce pan and cover. Cook on a low burner for 20 minutes or until carrots are tender.


2 Responses

  1. I am from China, and I also manage a food website, maybe we can make friends and change our website liks.
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  2. This looks awesome! I have alot of short ribs in my freezer and have no idea what to with them…until now! Thanks!

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