Serve over mashed potatoes for a warming meal the whole family will love. I’m so excited to share this fantastic shorts ribs recipe with you! When craving comfort food, you can’t beat super tender short ribs. This dish is braised low and slow until they get that fall-apart deliciousness everyone loves in a stew.
What are Short Ribs
Short ribs are the meaty ends of beef ribs from the chest and shoulders of the cow. They are best cooked using slow, moist-heat methods like stewing or braising. The connective tissue, which softens as it cooks to helps create a deeply flavored sauce.
Step by Step Instructions
Pat the beef dry with paper towels and season with 2 teaspoons salt. If you can’t find boneless ribs, substitute 7 lbs of bone-in beef short ribs that are at least 4 inches long with at least 1 ” of meat above the bone. Heat 1 tablespoon oil in a large heavy-bottomed oven-safe pot. Add the chopped bacon and cook until crisp. Using a slotted spoon, remove the bacon from the pan and set aside. Drain all, but 2 tablespoons of fat from the pot. Add half of the beef to the pot with the bacon fat and cook, without moving, until well browned (about 4 to 6 minutes). Turn the beef and repeat on the other side. Set aside. Reduce the heat to medium, add the onions, celery, and carrots, and cook, stirring occasionally, until the onions are softened. Add the mushrooms and cook until they release their liquid and the liquid cooks off. Add the garlic and cook another minute. Add the flour and coat the mixture well. Cook, stirring constantly until it browns on the sides and bottom of the pan then increase heat, add wine, and simmer, scraping the bottom of the pan with a wooden spoon to loosen browned bits, until reduced by half. Add the stock, parsley, pepper, and bay leaf. Add cooked bacon, browned beef, and any accumulated juices to pot; cover and bring to simmer. Transfer pot to oven and cook, until a fork slips easily in and out of meat, 2 to 2½ hours. Using tongs, transfer meat to a cutting board and shred or cut into bite-sized pieces and return to the pot. Taste for seasoning and add salt as needed before serving. Erren’s Kitchen is written and produced for informational intentions only. We are not certified nutritionists, and the nutritional information found on this site has not been assessed or authorized by a nutritionist or the FDA. The nutritional information found in our recipes is offered as an estimate and should not be considered a guarantee or fact. The estimated data is provided as a courtesy and calculated through a third-party online nutritional calculator, spoonacular API. Although we do our best to provide accurate nutritional information, these figures should be considered rough estimates. Many factors, such as brands or products purchased and the nutritional fluctuations that naturally occur in fresh produce, can alter the effectiveness of the nutritional information in any recipe. Furthermore, various online calculators provide different results depending on their particular algorithms and nutrition fact sources. To obtain the most precise nutritional information in a provided recipe, you should calculate the nutritional information with the exact ingredients you are using when preparing the recipe using your preferred nutrition calculator.
