Short Braised Beef Ribs

Short Braised Beef Ribs

I got a new 3 Quart Cast Iron Dutch Oven for my birthday and I just had to cook something in it.

I had to find some beef ribs.  They were expensive.  But I had something like 200 Air Miles and I used that to take $20.00 off

Salt and Pepper the ribs

Here they are with their S&P

Coat the ribs in flour

Just regular flour

Here they are coated.  Put them aside.  The flour is going to stick to the ribs

1 onion + 2 carrots

I diced them

Part way though, I found out that dicing carrots is NOT fun

Dice the onion

That was EASY compared to the carrots

Put them aside

Bacon, what recipe isn't better with bacon

A pound of bacon isn't really a pound any longer.  It's about 3/4 of a pound now.

Cut in half and save the other half for another day

Dice the bacon

Turn the stove on to medium heat

Ready to fry

Into the dutch oven

Frying

Almost done

We need some olive oil

OK, now add some as you are going to be braising the ribs

Only do a few at t time

Make sure you fry every side

Fry, fry, fry

I needed wine for the recipe, some for me too

Two cups worth

Add the onions and carrots

Fry them up first

Then add the wine

Cook off the alcohol and the smell is great

Add the ribs and top off with beef broth

Looking good so far

Going to be adding the spices now

Make sure to stir them in

Put the lid on

Into the oven at 350 F

Since I got a convection oven, it always rolls the temperature back 25 F

Cook in the oven for about 2 hours

Skim the fat off the top before serving

Ingredients

1 1/2 to 2 pounds of Beef Short Ribs

Enough Salt and Pepper to cover your ribs

Enough Flour to dredge your ribs

1 Onion

2 Carrots

1/2 package of bacon

1/4 cup of Olive Oil

2 Cups Dry Red Wine

3 1/2 to 4 Cups Beef Broth

1 Tsp Rosemary

1 Tsp Thyme

Directions

Liberally cover the beef ribs with Salt and Pepper

Dredge the ribs in flour and set aside.  This will allow the flour to incorporate with the ribs

Dice your onions, carrots, and bacon.

Fry up the bacon bits and render as much fat out as you can.  Keep the bacon bits for another recipe.  Pre-heat your oven to 350 F.

Add the olive oil and braise the beef ribs.  Around 45 seconds to a minute on each side.

Add the veggies and fry them up.  Once they are cooked (about 3 to 4 minutes) add the dry red wine.

Bring the wine to boiling and add the ribs.  Top off with the beef broth.  Add the Rosemay and Thyme.

Cover and into the oven for 2 hours.

Skim the fat and serve the beef ribs over a bed of your favorite rice.

Above is a video that I did when I was making the ribs.  If you want to see it in a larger format, click on the "YouTube" icon.  Please subscribe and like this video.

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As always, comments and suggestions are ALWAYS welcome.