Need something simple but elegant? Try this amazing fall off the bone short rib recipe! The meat literally melts in your mouth and pairs nicely with a Mondavi(r) Merlot: Aged in Rum Barrels!!
Preheat oven 340F.
Generously season all sides of the short ribs with salt and pepper.
Heat oil in deep roasting pan across two burners.
Brown each side of the short ribs for about 3-4 minutes on each side. Add more oil if you notice your pan burning.
Slice the whole head of garlic in half horizontally. Place in the middle of the pan cut side down.
Deglaze pan with a splash of red wine. Scrape all the yummy burnt bits off the bottom before pouring the rest of the bottle in.
**Don't break the bank. We used a Beringer(r) Cabernet Sauvignon for $5.99.
Whisk in the tomato paste.
Bring the wine to a boil and reduce by 1/2 for 10-15 minutes. Roll the short ribs as the wine boils.
Once the wine reduces, add the beef stock to the roasting pan, and bring back to a boil.
Baste the short ribs and then cover with foil.
Place in oven on the middle rack for 3 hours. Removing from oven to baste every 30 minutes.
With 1 hour left on the ribs timer, place a lined cooking sheet in the oven to heat up.
Cut the potatoes in half lengthwise and place them in a bowl.
**You can use small white or red potatoes. I like to use the tri-color bags because they have the blue potatoes. They're my favorite just because they look cool! ^_^
Chop Rosemary and Parsley. Careful not to bruise the herbs on the board.
**If you're board is green after chopping herbs that means you transferred all of the flavor to your cutting board!
Peel garlic cloves, and smash with the flat side of your knife. Don't worry about chopping.
Drizzle your cooking oil over the potatoes; add Rosemary, Parsley, Garlic, Salt, & Pepper. Stir to coat potatoes.
CAREFUL! Pull the hot cooking sheet from the oven. Spread potatoes evenly over the sheet.
Roast potatoes for 45-60 minutes on rack just below your roasting pan. Stir potatoes and garlic every 20 minutes to ensure even browning and to break up the garlic.
Remove short ribs from oven and transfer to warmed serving dish.
Place a sieve on top of a medium sauce pan. Remove the garlic and squeeze out, with a pair of tongs, into the sieve.
Press the garlic through the sieve; scraping the back to get all that amazing braised garlic into the pan.
Skim the fat off of the top of the braising juice by dragging slices of bread or paper towels over the top. Continue until you stop seeing yellow (fat) soaking up and start seeing brown (beef/wine stock).
Pour skimmed braised juices through the sieve.
Bring skimmed juices to a boil, and reduce 10-15 minutes to create a wonderful Demi-Glace.
Whisk in 1 Tbsp of flour if you want a more gravy consistency.
Pull potatoes out, if you haven't already, and transfer to warmed serving dish. Be sure to include that crunchy roasted garlic!!
Place 2 short ribs on your plate, a scoop of potatoes, and drizzle the demi-glace over.
Add a Caesar Salad or other second vegetable. Parmesan roasted carrots come to mind??
Enjoy!
4 servings
2 Short Ribs
Ingredients
Directions
Preheat oven 340F.
Generously season all sides of the short ribs with salt and pepper.
Heat oil in deep roasting pan across two burners.
Brown each side of the short ribs for about 3-4 minutes on each side. Add more oil if you notice your pan burning.
Slice the whole head of garlic in half horizontally. Place in the middle of the pan cut side down.
Deglaze pan with a splash of red wine. Scrape all the yummy burnt bits off the bottom before pouring the rest of the bottle in.
**Don't break the bank. We used a Beringer(r) Cabernet Sauvignon for $5.99.
Whisk in the tomato paste.
Bring the wine to a boil and reduce by 1/2 for 10-15 minutes. Roll the short ribs as the wine boils.
Once the wine reduces, add the beef stock to the roasting pan, and bring back to a boil.
Baste the short ribs and then cover with foil.
Place in oven on the middle rack for 3 hours. Removing from oven to baste every 30 minutes.
With 1 hour left on the ribs timer, place a lined cooking sheet in the oven to heat up.
Cut the potatoes in half lengthwise and place them in a bowl.
**You can use small white or red potatoes. I like to use the tri-color bags because they have the blue potatoes. They're my favorite just because they look cool! ^_^
Chop Rosemary and Parsley. Careful not to bruise the herbs on the board.
**If you're board is green after chopping herbs that means you transferred all of the flavor to your cutting board!
Peel garlic cloves, and smash with the flat side of your knife. Don't worry about chopping.
Drizzle your cooking oil over the potatoes; add Rosemary, Parsley, Garlic, Salt, & Pepper. Stir to coat potatoes.
CAREFUL! Pull the hot cooking sheet from the oven. Spread potatoes evenly over the sheet.
Roast potatoes for 45-60 minutes on rack just below your roasting pan. Stir potatoes and garlic every 20 minutes to ensure even browning and to break up the garlic.
Remove short ribs from oven and transfer to warmed serving dish.
Place a sieve on top of a medium sauce pan. Remove the garlic and squeeze out, with a pair of tongs, into the sieve.
Press the garlic through the sieve; scraping the back to get all that amazing braised garlic into the pan.
Skim the fat off of the top of the braising juice by dragging slices of bread or paper towels over the top. Continue until you stop seeing yellow (fat) soaking up and start seeing brown (beef/wine stock).
Pour skimmed braised juices through the sieve.
Bring skimmed juices to a boil, and reduce 10-15 minutes to create a wonderful Demi-Glace.
Whisk in 1 Tbsp of flour if you want a more gravy consistency.
Pull potatoes out, if you haven't already, and transfer to warmed serving dish. Be sure to include that crunchy roasted garlic!!
Place 2 short ribs on your plate, a scoop of potatoes, and drizzle the demi-glace over.
Add a Caesar Salad or other second vegetable. Parmesan roasted carrots come to mind??
Enjoy!