I had never tried short ribs until about 5 or so years ago. Now these short ribs are my favorite meal to make. They are just such a great way to use beef and for us it was time to try something new. They do take a bit of time to make but I always make sure to make extra so I can use the leftovers to make Missy's Beef and Potato Hash. Those will be in the next blog.
It's a great picture but it still doesn't show you how these short ribs melt in your mouth like butter.
I always serve the short ribs with mashed potatoes. You can easily half the recipe or have left overs like we do!
So I use 7-8 boneless short ribs. If the butcher has 9, well then I use 9 but generally I purchase 2 packages of short ribs. Those herbs are fresh thyme and dried rosemary. I have used all fresh and all straight from the spice jar. Either works superbly! To start go ahead and cut the short ribs into equal sizes. This is important!
Salt and pepper the short ribs generously. I don't like to use much salt when I cook or bake but I have to remember that it helps to bring out all the flavors of what I am making. So no salt skimping on the short ribs. Next dredge each short rib in flour.
This gets a little messy but hey, it's only flour. When my son is home I dredge the short ribs in corn starch or gf flour. Next add olive oil to your large pan. I use a pan that can go on the stove top and in the oven to save on clean up. But it took me a few years to purchase this so use what you have and make it work.
Heat the pan to medium/medium high. You are going to use about 3 tablespoons of olive oil in the pan/pot. Add the short ribs until they have a nice browning on each side. This is about a minute or so per side. **Don't add the short ribs to the pan until it is heated. Once you have browned all the short ribs remove them to a plate.
They should look similar to these. You probably don't have a yellow plate but....since I love the color yellow, we have yellow plates.
Next, add your chopped onions to the pan you browned your short ribs in. You will sauté them for about 3-4 minutes. Make sure to scrap the bottom of the pan to get the flavor from the short ribs you just browned.
The pan looks a mess, but that is exactly what you want it to look like. You can also see that I chop the onions rather largely. That is also exactly what you want to do with the onions. Once the onions have softened add in your broth and herbs. I add between 6-7 cups of broth. It depends on the amount of ribs and the size of ribs. Bring the broth mixture to a boil. Then turn the heat off and add your ribs back in to the pan/pot. If you are using a different pan to bake the short ribs in put the ribs in the pan and carefully poor the broth mixture over the short ribs.
You are ready to bake the short ribs. Bake at 325° for 2 to 2½ hours. The short ribs should be falling apart as you put them on your plate.
Ingredients
½ cup flour
Salt
Pepper
1 medium onion chopped in large pieces
7 cups of beef broth
2 sprigs of thyme or 1 teaspoon of dried thyme
1 sprig of rosemary or ½ teaspoon of dried rosemary
3 tablespoons olive oil
6-7 boneless beef short ribs
Directions:
Heat oven to 325°.
Cut the short ribs in equally sized pieces.
Salt and pepper the short ribs generously.
Coat the short ribs in flour. (I just put the flour in a zip lock bag and shake the short ribs a few at a time)
Heat 3 tablespoons of olive oil in a large pan.
Brown the short ribs. Turn after a minute or so and brown the other side.
Remove the short ribs from the pan and add the chopped onions. Cook for 3-4 minutes until they are soft.
Add the beef broth to the pan.
Put the thyme and rosemary in with the beef broth. Bring to a boil
Turn the heat off. Add the short ribs back into the pan.
Cover and bake for 2-2½ hours until the ribs are tender and falling apart.
Missy's Notes
* You can use gluten free flour or corn starch instead of regular flour, this would make it a gluten free recipe if you did so!
* I use 6-7 cups of broth, it depends on the size and amount of short ribs.
* I always serve the short ribs with mashed potatoes!
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