Short ribs = comfort food for me and when it is cool outside ALL I want is comfort food. Plus the calories don’t count in December… right?
The key to this dish is building flavors upon flavors. It starts with browning the short ribs, then the veggies & herbs and then the braising liquid and then the gravy.
It starts with the ribs. For this dish I used boneless as that it what looked the best at the butcher. They were about 3-4 inches long, and about 1 – 1 1/2 inches thick. If you wanted to use bone in you can, just may need to extend cooking time a bit. I seasoned them very liberally with my go to all purpose seasoning (you can get it here) and then browned them in the dutch oven with a oil.
Next comes the veggies. For this dish I kept it super simple with onions, garlic and herbs. You could throw in some carrots & celery if you want. Once the ribs are browned I removed them and then threw in the veggies. I let them cook until they were beginning to soften and brown a bit. After this it is time for the beer!
Time to braise!
When it is chilly outside I am all about a good braised dish and short ribs (like this traditional roast) are perfect for braising. You can use just beef broth, but I wanted to take these short ribs to the next level with a dark beer. As the beer cooks down it gives the broth a deep, rich flavor, and also helps tenderize the beef as it cooks… making these short ribs something to remember.
If beer is not your thing you can use red wine or just beef broth, just might need to add a little more seasoning.
Time for short ribs
I love to serve them “family style” by piling them on top of some golden mashed potatoes or some cheesy grits. And the gravy… OH THE GRAVY. It is rich, smooth and loaded with so much flavor each bite is truly something to be remembered.
Don’t forget your favorite veggie (like these brussels sprouts) and you have a meal perfect for any occasion.
Short Ribs…. please!
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