Hidden Treasures : Beef Short ribs
You guys have asked for more post with recipe ideas and here is one that will feature a special percentage off this weekend only at the market! We have a cut in store that is one of my absolute favorites to eat, but we keep hearing that people are unsure how to cook them or what to do with them. Typically most people only see this cut being utilized in restaurants and can seem like they require a high end preparation. This is absolutely not the case, and today we are talking all things beef short ribs!
First we need to start by understanding where the short ribs come from on the cow. The following information has come from the Certified Angus beef brand :
“ The short ribs come from the chuck better known as serratus ventralis—a well-marbled muscle that starts in the short plate and crosses eight rib bones before terminating in the chuck roll. Although it’s known for its robust marbling (remember, fat equals flavor) throughout, the serratus is also packed with a lot of collagen that breaks down best in a low and slow environment. This is classically achieved in a braise, under vacuum (sous vide) or smoker. The end result produces a piece of meat that has incredible flavor—thanks to the marbling—while also being textually appealing to the human palate because the collagen has transformed into gelatin during the cooking process. Ever wonder why a short rib will sometimes jiggle like a plate of Jell-O? Here’s your answer.”
The short rib can provide that fall slow cooked roast that we all know and love with the marbling and flavor that is found in other well loved cuts. For me personally, I would prefer to have braised short ribs over mashed potatoes as my comfort meal rather than a chuck roast and it can be a GREAT way to entertain or feed a family in a way that feels special and elevated but is much more cost effective than grilling steaks or other cuts. Below I am going to post my favorite beef short rib recipe (not mine all credit for this goes to recipetineats) that is a staple for us going into the Fall season around the farm. We personally serve this over mashed potatoes and really play around with the ingredients. No celery, no problem! Want mushrooms, sounds great!This weekend only come in and get short ribs for 20% when you use the code word Fall off as our way to share this great dish with all of you! We know once you try it you will add it to your rotation as well.
Ingredients
▢ 5 – 6 beef short ribs , 300-400g/10-14oz each (Note 1)
▢ 1.5 tsp each salt and pepper
▢ 2 tbsp olive oil
▢ 3 garlic cloves , crushed
▢ 1 large onion , chopped (brown, yellow or white)
▢ 2 celery ribs , chopped
▢ 2 carrots , chopped
▢ 2 tbsp tomato paste
▢ 2 cups (500ml) dry red wine (cab is the preferred choice)
▢ 2 cups (500ml) beef stock/broth, low sodium
▢ 2 sprigs thyme (optional)
▢ 2 bay leaves
Preheat oven to 160°C/325°F.
Sprinkle beef all over with salt and pepper.
Heat oil in a large ovenproof pot over high heat. Add half the ribs and brown aggressively all over (~5 – 7 min in total). Remove and repeat with remaining ribs, then remove.
Turn heat down to medium. Add onion and garlic into the same pot and cook for 2 minutes.
Add carrot and celery, cook for 5 minutes until carrot is softened and sweet.
Add tomato paste and cook for 1 minute.
Add wine, broth, thyme and bay leaves. Stir until tomato paste is dissolved.
Return beef into liquid, arranging them so they are submerged.
Cover with lid and transfer to oven for 3 hours, or until the meat can easily be pried apart with forks.
Remove beef carefully, keeping the meat on the bone. Cover to keep warm.
Strain all liquid in the pot, pressing juices out of the onion, carrot etc. (Optional – can skip if you don't mind chunky sauce) Return sauce into pot, bring to simmer and stir. Adjust as necessary – simmer to reduce/thicken, add water to thin, season with salt and pepper if needed.
Place beef on serving plate, spoon over sauce. Serve!