Short Ribs of Beef

Name: Short Ribs of Beef
Prep time: 20 min
Total time: 230 min
Yield: 4
Ingredients: 1/4 cup olive oil; Four 8-ounce boneless beef short ribs; 1/2 teaspoon salt; 1/2 teaspoon black pepper; 1/2 teaspoon garlic salt; 1/2 teaspoon seasoned salt; 1 cup all-purpose flour; 6 cloves garlic (smashed); 2 carrots (peeled and diced small); 2 stalks celery (diced small); 1 Vidalia onion (diced small); 1 cup red wine; 2 cups chicken stock; 2 cups veal stock or beef stock; 2 cups water; One 14.5-ounce can peeled plum tomatoes; 2 tablespoons Worcestershire sauce; 6 medium red potatoes (diced small, with skin on); Three Cheese Polenta (recipe follows); 4 1/2 cups water; 1 cup finely ground polenta; Salt; 1/4 cup shredded Gruyere cheese; 1/4 cup shredded Parmesan cheese; 1/4 cup mild Cheddar cheese; 1/4 cup unsalted butter; Black pepper

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Short Ribs of Beef

Introduction

Are you a meat lover? Do you enjoy indulging in juicy and tender cuts of beef? If so, then you’re in for a treat! In this article, we’ll be diving into the delicious world of short ribs of beef. These succulent cuts are a true delight for all the senses, offering a rich and flavorful experience that will leave you wanting more.

What are Short Ribs of Beef?

If you’re unfamiliar with short ribs of beef, think of them as the beef equivalent of pork ribs. They are taken from the lower portion of the rib cage, where the meat is marbled with fat and connective tissue. This marbling is what gives short ribs their incredible flavor and tenderness.

Cooking Techniques

When it comes to cooking short ribs of beef, there are various techniques you can try. One popular method is slow cooking, which involves braising the ribs in a flavorful liquid for an extended period of time. This allows the meat to become incredibly tender and fall-off-the-bone delicious.

Slow Cooking

Slow cooking short ribs of beef is like a symphony for your taste buds. The low and slow cooking process allows the flavors to meld together, resulting in a dish that is bursting with richness and depth. Picture the meat slowly simmering in a savory broth, absorbing all the delicious flavors as it cooks. The end result is a tender, melt-in-your-mouth experience that will have you coming back for seconds.

Grilling

If you prefer a more smoky and charred flavor, then grilling your short ribs of beef is the way to go. The high heat of the grill sears the meat, creating a caramelized crust that adds a wonderful depth of flavor. Just imagine sinking your teeth into a perfectly grilled rib, with its juicy interior and crispy exterior. It’s a taste sensation that will transport you to barbecue heaven.

Serving Suggestions

Short ribs of beef are a versatile dish that can be enjoyed in various ways. Here are a few serving suggestions to get your taste buds tingling:

Tacos

Wrap your tender short ribs in a warm tortilla, and top them with fresh salsa, guacamole, and a sprinkle of cilantro. The combination of flavors and textures is simply divine.

Asian-Inspired Bowls

Combine your cooked short ribs with steamed rice, stir-fried vegetables, and a drizzle of teriyaki sauce for a delicious and satisfying meal.

Conclusion

Short ribs of beef are a true culinary delight. Whether you choose to slow cook them or grill them to perfection, you’re in for a treat. So next time you’re craving a hearty and flavorful dish, give short ribs of beef a try. Your taste buds will thank you!

FAQs

1. How long does it take to cook short ribs of beef?

Cooking time can vary depending on the method you choose. Slow cooking can take anywhere from 2 to 4 hours, while grilling usually takes around 30 minutes to an hour.

2. Can I marinate short ribs before cooking?

Absolutely! Marinating your short ribs before cooking can enhance the flavor even further. Try using a mixture of soy sauce, garlic, and brown sugar for a delicious marinade.

3. Can I use a slow cooker for cooking short ribs?

Yes, a slow cooker is a great tool for cooking short ribs. It allows for low and slow cooking, resulting in tender and flavorful meat.

4. Are short ribs of beef expensive?

Short ribs of beef can be slightly more expensive compared to other cuts of meat. However, their incredible flavor and tenderness make them worth every penny.

5. Where can I buy short ribs of beef?

You can find short ribs of beef at your local butcher shop or grocery store. Look for well-marbled cuts for the best flavor and tenderness.

6. Can I freeze cooked short ribs?

Yes, you can freeze cooked short ribs. Just make sure to store them in an airtight container or freezer bag to maintain their quality.

7. Can I use boneless short ribs?

Absolutely! Boneless short ribs are just as delicious as bone-in ones. They are easier to eat and cook more quickly.

8. Can I use short ribs of beef in soups or stews?

Definitely! Short ribs of beef add a wonderful depth of flavor to soups and stews. Just be sure to cook them low and slow to allow the meat to become tender.

Short Ribs of Beef

Prep20 min

Total3 hr 50 min

Servings4

1/4 cup olive oil
Four 8-ounce boneless beef short ribs
1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon garlic salt
1/2 teaspoon seasoned salt
1 cup all-purpose flour
6 cloves garlic (, smashed)
2 carrots (, peeled and diced small)
2 stalks celery (, diced small)
1 Vidalia onion (, diced small)
1 cup red wine
2 cups chicken stock
2 cups veal stock or beef stock
2 cups water
One 14.5-ounce can peeled plum tomatoes
2 tablespoons Worcestershire sauce
6 medium red potatoes (, diced small, with skin on)
Three Cheese Polenta (, recipe follows)
4 1/2 cups water
1 cup finely ground polenta
Salt
1/4 cup shredded Gruyere cheese
1/4 cup shredded Parmesan cheese
1/4 cup mild Cheddar cheese
1/4 cup unsalted butter
Black pepper

Preheat the oven to 325 degrees F.
In a large ovenproof saute pan or roasting pan, heat the olive oil over medium-high heat.
Sprinkle the salt, pepper, garlic salt, and seasoned salt on all sides of the short ribs. Press the seasonings into the meat.
Coat the short ribs with flour, removing any excess flour.
Place the short ribs in the pan and sear them until they are browned on both sides, approximately 2 to 3 minutes.
Add the garlic, carrots, celery, and onions to the pan and saute for 3 minutes.
Pour in the wine and simmer for 5 minutes.
Stir in the chicken stock, veal stock, water, undrained tomatoes, and Worcestershire sauce. Bring the mixture to a simmer.
Cover the pan and place it in the oven. Allow the short ribs to roast for 2 hours.
After 2 hours, add the potatoes to the pan, cover it again, and roast for an additional 30 minutes.
Occasionally check the liquid in the pan to ensure there is enough to keep the meat moist and simmering. Add more stock if needed.
Serve the short ribs over Three Cheese Polenta.
In a large saucepan, combine water, polenta, and 1/2 teaspoon of salt. Bring the mixture to a boil over