Wednesday, September 12, 2012
Scott's Short Ribs
I cut the vegetables quantities in 1/2 since I only made 4 ribs.
6 beef short ribs, trimmed of fat There were 4 in the package and it was plenty for Jud and me because they were very meaty. I didn't trim the fat.
Freshly ground black pepper
1/4 cup good olive oil
1 1/2 cup chopped onion
4 cups large diced celery (6 large stalks)
2 carrots, peeled and large diced
1 small fennel, fronds, stems, and core removed, large-diced
1 leek, cleaned and large-diced, white part only
3 garlic cloves, finely chopped
1 750- ml bottle burgundy or other dry red wine ( if you prefer, you can use all beef stock)
Fresh rosemary sprigs
Fresh thyme sprigs
6 cups beef stock
1 tablespoon brown sugar
Preheat the oven to 400 degrees. Place the short ribs on a sheet pan, sprinkle with salt and pepper, and roast for 15 minutes. Reduce the oven temp to 300 degrees. I cooked mine in the crock pot instead of the 300 degree oven.
Meanwhile, heat the olive oil in a large Dutch oven and add the onion, celery, carrots, fennel, and leek. Cook over medium-low heat for 20 minutes, stirring occasionally. Add the garlic and cook for another 2 minutes. Pour the wine over the vegetables, bring to a boil, and cook over high heat until the liquid is reduced by half, about 10 minutes. Add 1 tablespoon salt and 1 teaspoon pepper. Tie the rosemary and thyme together with kitchen twine and add to the pot. This is when I added it to the crock pot.
Place the roasted ribs on top of the vegetables in the Dutch oven (or crock pot) and add the beef stock and brown sugar. Bring to a simmer over high heat. Cover the Dutch oven and bake for 2 hours or until the meat is very tender. After adding the beef stock and brown sugar, I put the lid on the crock pot and let it cook all day. The meat was falling off the bones by 5:00 p.m. I cooked it about 8 hours on low.