My Mother's Cooking - Braised Beef Short Ribs
Braised Beef Short Ribs
My Mother's Cooking
More about beef short ribs?
- Red Wine-Braised Short Ribs: Recipe: bonappetit.com
These short ribs are unstoppably, almost obscenely good; they're impossible to screw up; and they require little hands-on time.
- Short ribs - Wikipedia, the free encyclopedia
Braised Beef Short Ribs
Growing up in Wisconsin sixty years ago, pork spareribs and beef short ribs were a lot cheaper than they are today. That was long before everyone barbecued in their back yard and before Chilies and Applebees etc. came on the scene.
When my mother made pork spareribs, she almost always cooked them with sauerkraut but when she made beef short ribs, she braised them with various root vegetables.
The following recipe is based on how I remember my mother making beef short ribs since my mother never wrote any of her recipes down and she seldom made things exactly the same way twice in a row.
I do know that she always browned the ribs before braising them in a rich sauce made with carrots, celery, onions, garlic and tomatoes. Sometimes she roasted some vegetables on the side but often she just added them to the short ribs about an hour before they were finished cooking.
3 Lbs. of Beef Short Ribs
1 Large Onion peeled and chopped
3 Carrots scrapped and chopped
3 Stalks of Celery trimmed and chopped
3 Garlic Cloves coarsely chopped
1/4 Cup of Cooking Oil
1/4 Cup of Flour
½ Cup Ketchup
1-32 Oz. Box of Beef Broth (or 4 Cups of Water)
1 Bay Leaf
1 Tablespoon Thyme
2 Teaspoons Salt
½ Teaspoon Ground Black Pepper
Our family usually preferred to have a rich, fairly thick sauce with our braised meats. Therefore, my mother would coat the meat with seasoned flour before browning it so that the sauce thickened as it cooked. If you prefer thinner sauce, you can eliminate the flour and simply serve the condensed liquid.
- Place the flour, salt and pepper in a gallon zip-lock bag and mix them well.
- Working with one pound of short ribs at a time, shake them in the bag until they are coated with flour.
- Remove the ribs to a paper towel or plate making sure to shake off any excess flour back into the bag. Repeat twice more with the rest of the ribs.
- Heat the oil in a heavy frying pan and brown the ribs on all sides working in batches if necessary.
- Remove the ribs to a roasting pan or Dutch oven and add the chopped onions, carrots and celery (but not the garlic) to the remaining oil and continue cooking until they are lightly browned. You should also add some salt at this point.
- Add the ketchup, garlic, thyme and bay leaf and de-glaze the pan with the beef broth or water. Add everything to the pan with the ribs and cook covered in a 300 F oven for 1-1/2 hours until the ribs begin to soften.
- At this point you can add about a pound each of cubed carrots, potatoes and any other root vegetable that you have.
- Stir to coat the vegetables and cook for another hour until the vegetables are fork tender. Check the sauce and add more salt if necessary and be sure to stir the dish twice more while cooking.
Braised Short Ribs
Braised Beef Short Ribs - 2
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