Beef Short Ribs
Oh man do I love a good short rib. They have to be tender as all get out and be sitting in some kind of rich, slightly sweet sauce and a bed of mashed potatoes. If you’re ever in Louisville, get the short rib from Mojitos in Holiday Manor. Mmmm, I can almost taste it now!
Serving Size: 6-8 servings
Beef Short ribs
PSA: Short ribs should always be served on a bed of real mashed potatoes.
Prep time: 15 MinCook time: 45 MinTotal time: 1 Hour
Ingredients
- 1 pound bacon, diced
- 5 pounds beef short ribs
- 2 medium Spanish onions, large diced (for mirepoix)
- 2 carrots, peeled & large diced (for mirepoix)
- 4 stalks celery, cut into 1 1/2-inch sections (for mirepoix)
- 2 sprigs fresh thyme
- 1 bottle full bodied red wine (Burgundy, Cabernet or Shiraz)
- 1 1/2 gallons rich veal or beef stock (more stock may be needed to compensate for reduction)
- 1 pound pearl onions, peeled & caramelized
- 2 pounds mushrooms, quartered & roasted
- 1 1/2 pound carrots, large diced
- 1 cup grainy Dijon mustard
- Salt and pepper
Instructions
- In a large shallow pot, cook bacon until crisp. Remove bacon, leaving fat in pot.
- Add enough vegetable oil to the bacon fat to just cover the bottom.
- Season the short ribs with salt and pepper and sear them in the hot fat.
- Remove the excess fat from the pot at this point.
- Add the mirepoix (large diced carrots, celery & onion), and sauté.
- Deglaze with the red wine and add the stock.
- Add fresh thyme and bring to a low simmer.
- Continue to simmer until meat is fork tender.
- Carefully remove meat from the pot, strain out the mirepoix, reserving the liquid.
- Place the liquid and meat back in the pot and add large carrots.
- Add mustard, being careful not to tear the meat apart.
- Season with salt and pepper.
- Add remaining ingredients and heat through.
Notes