July 21st, 2013
Rehoboth Eats, Short Ribs, Comfort Food, Delicious Gravy, Flavorful, Perfect for Dinner, Good Enough for Breakfast!
My craving for short ribs started in the a.m. All it took was a look at a grilled cheese sandwich stuffed with the meat of a short rib. It looked so delicious that I started checking out my cookbooks for a good and, of course, easy recipe for dinner.
And, when the rain arrived…I knew it would be the perfect dish. I think this dish is full of flavor and the gravy incorporates the veggies making a complete dinner. Short ribs are larger, more tender, and meatier than pork spare ribs.
The recipe is not my own. It is a little bit of Barefoot Contessa and a little bit of that… my own. You will be able to put your own signature on it very easily.
At the market the butcher told me that he had just prepared the short ribs. So, they were very fresh. The recipe called for 6 short ribs but I think I had 11 of them. I wanted leftovers. The following recipe is for 6 short ribs, so just double it if you want to.
SHORT RIBS
6 beef short ribs (trimmed of fat)
Sea Salt (optional) I used a Cajun, salt free, seasoning.
Fresh ground black pepper
1/4 cup olive oil
1 1/2 cups chopped onions
2 cups diced celery
2 carrots, diced
1 small fennel, fronds, stems, and core removed, diced (I did not have fennel, so 1 tablespoon of Anise seeds went in instead.)
2 leeks, cleaned and only the white part only…diced
3 garlic cloves, finely chopped
1 regular size bottle of dry red wine
Rosemary sprigs
Thyme sprigs
4 cups beef broth (I used low sodium.)
1 cup of your choice of BBQ sauce (I used a gluten free one.)
1 tablespoon brown sugar
Apple Cider Vinegar
Cornstarch to thicken the gravy.
Pre-heat the oven to 400 degrees.
Place short ribs on a cooking sheet lined with foil, sprinkle with salt, seasoning, and pepper. Reduce the oven temperature to 300 degrees and roast for about 20 minutes.
In a large frying pan heat the olive oil. Add the onion, celery, carrots, fennel, and leek. I had Anise to add instead of fennel. Cook over medium low heat for about 20 minutes, stirring occasionally. Add the garlic and cook for another few minutes. Pour the wine over the veggies, bring to a boil, cook for a few minutes and then add the salt and 1 teaspoon of pepper.
Tie the rosemary and thyme together with kitchen twine and add to the pot.
Take the short ribs out of the oven.
In a roasting pan pour the veggies and broth and place the roasted ribs on top of the vegetables. Add the beef broth and brown sugar.
Cover with foil or top and bake for 2 hours or until the meat is very tender. I think I baked mine for about 2 1/2 hours.
After the first hour add the cup of BBQ sauce. This is when you might want to also add the Apple Cider vinegar. I like the tartness it offers, so I use it a lot. Your choice, though.
Once baked, removed the short ribs from the roasting pan and set aside. Discard the herbs and skim the fat off.
To make the gravy, just transfer the vegetables and sauce over to a pot or large frying pan, add about 1 tablespoon of cornstarch and stir until it thickens. If you like the gravy a bit thicker, add more cornstarch. Go a little bit at a time.
Serve with salad and new red skin potatoes. Enjoy!!
Note: In my household the meat was cut off the bone and served over rice for breakfast!! And, this recipe was gluten free!!
Tags: Comfort Food, Delaware, Easy Recipe, Gluten Free, Recipe, Recipes, Recipes for a Rainy Evening, rehoboth beach, Rehoboth Eats, Short Ribs, Southern Delaware, Sussex County
