Over the last year or so, Anne's been taking care of family problems so I've been cooking less and hence, posting fewer recipes.
At a socially distanced Memorial Day bbq today someone brought short ribs. We got to talking other ways of prepare short ribs and I mentioned this recipe. I was going to send it out to the group and realized I never blogged it. So, although it's almost summer and not oven at 325 for 3 hours season, I thought I'd post it. Share and enjoy!
- 6-8 beef short ribs, preferably bone-in
- 2 onions, large chop
- 5-6 carrots, large chop (about 2 cups)
- 8 oz. mini golden potatoes, cut in half (or more if desired)
- 3 cloves garlic, smashed
- 2 tablespoons tomato paste
- 3 cups organic beef stock (preferably low-sodium) 24oz
- 3 sprigs fresh thyme
- 2 bay leaves
- kosher salt and black pepper as needed
- light olive oil as needed
- Pre-heat oven to 325 degrees.
- Season the short ribs heavily on all sides with salt and pepper.
- Combine the chopped onions, garlic, carrots, and potatoes in a large bowl and season with salt and pepper. Set aside until needed.
- Heat 3-counts of the oil in a 12" (or larger) cast iron skillet over medium-high heat. Sear the short ribs on all sides until a nice brown color forms, about 8-10 minutes. Add the vegetables and toss to combine in the pan-juices. Add the tomato paste and cook while distributing the paste. Allow to cook for 1-2 minutes.
- Add 2 1/2 to 3 cups of the stock until the vegetables and short ribs are just about (but not fully) submerged. Add the thyme and bay leaves. Bring to a boil and boil for 2 minutes.
- Cover the skillet with the skillet's lid or foil and transfer to the oven. Cook for 2 1/2 hours. Peel back the foil and if desired, add in the mushrooms. Cover and cook for another 30 minutes or until the beef is tender.