I’ve wanted to make short ribs for a long time. I’ve seen them on The Food Network, I’ve seen them on blogs and, finally, I saw them in the discount meat bin.
I can’t lie – they were kind of a big, fat pain in the you-know-what. And honestly, I wasn’t blown away with the result. I’d rather eat a pot roast if I’m going to braise something for three hours! At least that has more than three bites of meat.
I basically used the recipe from Smitten Kitchen, with a little Simply Recipes in there. I like how Smitten Kitchen roasted the ribs after they had braised. Gave it that extra flavor. Still, I thought there was too much sauce for not enough meat.
First, you sear the short ribs (which, of course, you marinated overnight with pepper and thyme).
Then sautee your aromatics…
Add a bottle of red wine, a half a bottle of port and some beef stock and braise for three hours. Blah blah blah, strain the sauce, reduce and serve over mashed potatoes.
Again, I’d rather have a pot roast.