Beef short ribs are a tough cuts of meat so do very well as a slow cooked braise.
This simple and comfort food version is delicious with carrots, onions and bunches of fresh thyme and rosemary. The the one think that really takes it up a notch is the use of seasonal beer like Chestnut beer during the holidays or hard apple cider during other times.
The meat is first seared in hot oil for a gorgeous browning thanks to the Maillard reactions at play and then stewed for a long time. Best cooked in the oven for a long time in the oven, it also turns out spectacular on the stove top when schedules demands so. But what really takes this heavy, stick-to-ribs comfort food and transforms it into a refreshing experience for the palate is the gremolata.
Gremolata is simple fresh herbs (such as parsley) chopped up, mixed with some fresh and fragrant lemon zest with a pungent dash of garlic or grated horseradish. It truly is above and beyond a garnish and turns the meal into a real treat for the palate as well as the olfactory senses.
You really do need to serve this on top of yummy, fluffy, cheesy soft polenta. The recipe for that, is coming up next!
Gather the ingredients,
Short Ribs: ¼ cup extra virgin olive oil, 3 pounds boneless beef short ribs, ½ tbs salt, 2 tsp freshly ground black pepper, ¼ cup all-purpose flour, 3 ribs celery, 4 medium carrots, 2 large Spanish or yellow onions (to yield approx. 3 cups diced), 8-10 garlic cloves, peeled, 1 qty 12-ounce bottles hard apple cider or chestnut beer, 1 cup basic tomato sauce& 1 cup chicken stock
Tied together with twine: 4-5 sprigs fresh thyme & 4-5 sprigs fresh rosemary
Gremolata: 1-1/2 cups packed fresh Italian parsley, 2 lemons (use a zester) & 6-8 cloves, peeled garlic
Short Ribs: Cut the short ribs into 3” lengths. Place between 2 large sheets of kitchen paper towels and press down to dry completely. Liberally season with ½ tbs salt and 2 tsp ground black pepper.
Carrots: Peel and chopped into 1/2” circles.
Onions: Peel, cut and discard the ends and dice into ½” pieces.
Celery: Discard ends and leaves. Cut into ½” pieces.
Garlic: Chop & set aside.
Herbs: Tie the sprigs together with kitchen twine.
In a large, heavy-bottomed ovenproof skillet or Dutch oven, heat the olive oil over high heat until smoking.
Measure the flour in a bowl and place near the stove. Lightly dredge each short ribs in the flour, shake off the excess and place them in the hot oil, not touching. Place about 4-5 at a time depending on the size of the pan. Do not overcrowd.
Sear for about 7- 10 minutes per batch on both sides. Transfer the short ribs to a plate and set aside. Repeat the process with all the remaining short ribs.
To the same pan, add the carrots, onions, celery, and garlic to the skillet. Add ¼ tsp salt and sauté over medium-high heat until softened – approx 7-10 minutes.
Add the hard cider, tomato sauce, chicken stock, and herb bundle. Scrape the bottom of the skillet with a wooden spoon to dislodge the brown bits, and bring the mixture to a boil.
Stove-top method: Return the short ribs to the pan and cover with a tight fitting lid and over medium-low heat, cook for approx. 2 to 2-1/2 hours until the short ribs are fall apart tender.
OR
Preheat oven to 375 deg F
Cook for approx. 3 to 3-1/2 hours until the short ribs are very tender. Uncover and cook for another 30 minutes to thicken gravy.
Stove-top method: Turn up the heat to medium-high, uncover and evaporate some of the excess gravy until desired gravy consistency and quantity is reached.
Remove from the oven (if applicable) and use a ladle or a kitchen spoon to skim the fat from the braising liquid.
Gremolata: Once short ribs have cooked:
Parsley: Finely chop and set aside in a mixing bowl.
Lemons: Zest using a zester and add to the parsley
Garlic: Finely chop and add to the lemon zest and parsley mixture.
Toss the ingredients loosely by hand and sprinkle over the braised short ribs.Serve the short ribs hot over cheesy soft polenta.
Recipe for
Braised Beef Short Ribs In Hard Cider
Serves 4-6
Preparation time: 30 minutes
Stove top Cooking time: 2 hours OR Baking time: 3-1/2 hours
Shopping list
Short Ribs:
¼ cup extra virgin olive oil
3 pounds boneless beef short ribs
½ tbs salt
2 tsp freshly ground black pepper
¼ cup all-purpose flour
3 ribs celery
4 medium carrots
2 large Spanish or yellow onions (to yield approx. 3 cups diced)
8-10 garlic cloves, peeled
1 qty 12-ounce bottles hard apple cider or chestnut beer
1 cup basic tomato sauce
1 cup chicken stock
Tied together with twine:
4-5 sprigs fresh thyme
4-5 sprigs fresh rosemary
Gremolata:
1-1/2 cups packed fresh Italian parsley
2 lemons (use a zester)
6-8 cloves, peeled garlic
Preparation:
Short Ribs: Cut the short ribs into 3” lengths. Place between 2 large sheets of kitchen paper towels and press down to dry completely. Liberally season with ½ tbs salt and 2 tsp ground black pepper.
Carrots: Peel and chopped into 1/2” circles.
Onions: Peel, cut and discard the ends and dice into ½” pieces.
Celery: Discard ends and leaves. Cut into ½” pieces.
Garlic: Chop & set aside.
Herbs: Tie the sprigs together with kitchen twine.
Method:
In a large, heavy-bottomed ovenproof skillet or Dutch oven, heat the olive oil over high heat until smoking.
Measure the flour in a bowl and place near the stove. Lightly dredge each short ribs in the flour, shake off the excess and place them in the hot oil, not touching. Place about 4-5 at a time depending on the size of the pan. Do not overcrowd.
Sear for about 7- 10 minutes per batch on both sides. Transfer the short ribs to a plate and set aside. Repeat the process with all the remaining short ribs.
To the same pan, add the carrots, onions, celery, and garlic to the skillet. Add ¼ tsp salt and sauté over medium-high heat until softened – approx 7-10 minutes.
Add the hard cider, tomato sauce, chicken stock, and herb bundle. Scrape the bottom of the skillet with a wooden spoon to dislodge the brown bits, and bring the mixture to a boil.
Stove-top method: Return the short ribs to the pan and cover with a tight fitting lid and over medium-low heat, cook for approx. 2 to 2-1/2 hours until the short ribs are fall apart tender.
OR
Preheat oven to 375 deg F
Cook for approx. 3 to 3-1/2 hours until the short ribs are very tender. Uncover and cook for another 30 minutes to thicken gravy.
Stove-top method: Turn up the heat to medium-high, uncover and evaporate some of the excess gravy until desired gravy consistency and quantity is reached.
Remove from the oven (if applicable) and use a ladle or a kitchen spoon to skim the fat from the braising liquid.
Gremolata: Once short ribs have cooked:
Parsley: Finely chop and set aside in a mixing bowl.
Lemons: Zest using a zester and add to the parsley
Garlic: Finely chop and add to the lemon zest and parsley mixture.
Toss the ingredients loosely by hand and sprinkle over the braised short ribs.
Serve the short ribs hot with Cheesy soft polenta.
Enjoy!