Tony Zentgraf
These beef short ribs are better than any pot roast, sorry to all the grandmothers out there. Searing the ribs then assembling the braising liquid, building upon the flavors in each step of the process.
Braising for hours in the oven, allowing the ribs to slowly break down and absorb the flavors from the braising liquid. Revealing the delicious fall off the bone ribs that infused with the red wine braising liquid.
Puree for a Smooth Sauce
Pureeing the braising liquid makes a great sauce that is thickened from flour added when assembling the braising liquid and the pectin from pureeing the vegetables in the braising liquid. (if you want to make the broth and ribs gluten free omit the flour and serve with gluten free starch, such as mashed potatoes)
What is a Beef Short Rib?
Beef short ribs can be cut from the chuck, brisket, plate or rib areas of beef.
Sometimes grocery meat departments do not identify on the labels of short ribs to where the ribs are cut from. You can always ask the butchers where it was cut from.
Short ribs cut from the Chuck section are meatier than ribs cut from other sections but can also be tougher due to having more connective tissues than other cuts. Plate ribs tend to be fattier than other cuts.
Chuck ribs are what I used in this recipe. The Chuck ribs fall into the medium price range with plate being the least expensive. Short ribs cut from the Ribs section are considered to be a pricier cut than other sections.
Breaking Down Connective Tissues
Braising or slow smoking short ribs works well with this cut of meat regardless of the type of cut because the ribs have connective tissues that need to break down over a low and slow cooking process.
But wait, you haven’t talked about the other cut….
There is another cut of short ribs that I have not discussed, Flanken or Korean style ribs. These are cut across the rack of beef ribs into strips where pieces of each bone are visible while you can see the meat between each rib bone. The flanken was popularized in Eastern Europe utilizing a thicker flanken cut than the Korean style ribs.
Korean Style
Korean style beef short ribs (Galbi or Kalbi) are an exception to the low and slow braising process. Korean flanken ribs are cut from the chuck and are cut approximately 1/4″ allowing more surface area than traditional flanken or short ribs.
With the marinade assisting with some breakdown of tissues in the Kalbi ribs along with the high heat of the grill these ribs do not need long cooking time.
Once marinated and grilled produce a tender short rib in a short cooking time. Not the same process and result as a short rib cooked low and slow but delicious in it’s own category.
Enjoy the recipe!
Braised Beef Short Ribs with Mushroom Ravioli
Print RecipeRecipe Multiplier
Beef Ribs Prep u0026 Braising
- 4 ea Beef Short Ribs
- 3 tbsp Vegetable Oil
- Salt & Pepper to season beef short ribs
- 3 ea Carrots peeled & diced ¼ – ½"
- 3 ea Celery Stalks diced ¼ – ½"
- 1 tbsp Garlic minced
- 2 tbsp Tomato Paste
- 3 tbsp Flour
- 2 cups Red Wine
- 6 cups Beef Broth
- 2 ea Large Sprigs of Thyme
- 2 ea Rosemary Sprigs
- 4 ea Sprigs of Parsley
- 2 ea Bay Leaves
- 1 tsp Granulated Garlic
- 1 tsp Granulated Onion
Sauteed Vegetables
- ½ cup Grape Tomatoes whole
- 1 ea Portobello Mushroom sliced
- 2 cups Spinach
Pasta
- 12 ea Mushroom Ravioli (store bought or homemade)
Instructions
Preheat oven to 350° with rack in the center of the oven.
Browning the Beef Short Ribs
- In a heavy bottom pot, such as a dutch oven, heat the oil over a medium high heat.
- Season the Beef Short Ribs with kosher salt & black pepper.
- Add the Beef Short Ribs to the pot. Brown the ribs on all sides.
- When browned, remove the ribs from the pot. Reserve them on a plate until needed to be placed back into the pot.
Building the Braising Liquid in the Dutch Oven
- Add the onions, carrots and celery to the oil in the pot.
- Saute the vegetables over a medium heat until the onions become translucent.
- Add the chopped garlic to the vegetables. Saute the garlic until it becomes fragrant.
- Add the tomato paste, mix to incorporate with the vegetables. Saute the tomato paste for a few minutes over medium heat. (This will cook the rawness out of the tomato paste.)
- Add the flour and stir to combine with the tomato paste & vegetables.
- Deglaze the pan with the red wine. Add the red wine in small increments, scraping the bottom to bring up the flour bits and any remnants from browning the ribs. Then add the remaining wine, mix to incorporate.
- Add the beef short ribs back to the pot.
- Simmer on the stove top for 20-30 minutes over medium low heat. Turning the ribs in the wine and vegetables to coat every 5-10 minutes to glaze the ribs and allow them to simmer in the wine.
- After the ribs have simmered in the pot. Add the beef broth. Stir to combine.
- Add herbs to the pot and incorporate.
- Bring to a medium boil. Cover the pot with the lid, place the braising pot into the oven for 2-2 1/2 hours. Check the ribs at 2 hours to determine tenderness. A knife should easily insert into the meat and should be easy to shred.
Pureeing the Braising Liquid
- Remove the ribs from the braising liquid. Reserve on a plate.
- Remove the herbs from the pot.
- Season with granulated garlic and onion.
- Puree the braising liquid.
- Adjust seasoning with Kosher salt and black pepper.
- Place the Beef Short Ribs back into the braising liquid, cover to hold until ready to serve.
Sauteeing the Vegetables
- In a saute pan, heat a tablespoon of oil.
- Add the grape tomatoes and saute to blister them.
- Once the tomatoes are beginning to blister, add the portobello mushrooms and saute to cook half way.
- Add the spinach, mix to combine and wilt over a medium heat until half way cooked.
- Cook the mushroom ravioli in a pot of medium boiling water.
- Once the raviolis have cooked, plate the raviolis.
- Place a braised beef short rib on the plate, ladle the pureed braising liquid over the raviolis and the braised beef short ribs.
- Place the sauteed grape tomatoes, mushrooms and spinach onto the plate.
- Serve with grated Parmesan or Scamorza cheese.
- As a serving option – Shred the beef short rib and plate on top of the raviolis as a different look.
