Bistro Style Short Ribs Recipes

Steps:

• Heat oven to 275 degrees. Heat oil in a large Dutch oven over medium-high heat. Season short ribs on all sides with salt and pepper. Working in batches, sear short ribs on all sides until deeply and evenly browned, 6 to 8 minutes per batch. Transfer browned short ribs to a large plate and continue with remaining ribs.
• Pour off all but 2 tablespoons of remaining fat, leaving the good browned bits behind. Reduce heat to medium, and add garlic, cut side down and cook, undisturbed, until golden brown, about 1 to 2 minutes. Add onion, celery and carrots and season with salt and pepper. Toss to coat and continue to cook until vegetables are softened but not yet browned, about 5 to 10 minutes. Add tomato paste and stir to coat. Continue to cook, stirring occasionally, until tomato paste has started to caramelize a bit on the bottom and up the edges of the pot, about 2 to 3 minutes.
• Add red wine and, using a wooden spoon, scrape up any browned or caramelized bits. Let this simmer 2 to 3 minutes, just to take the edge off and reduce a bit. Stir in beef stock along with thyme. Using tongs, return short ribs to the pot, along with any juices that have accumulated, nestling them in there so that they are submerged (if they are just barely covered, nestle them bone side up so that all the meat is submerged, adding more beef stock or water as necessary to cover). Bring to a simmer, then cover and transfer to oven.
• Cook, undisturbed, until short ribs are meltingly tender and falling off the bone (you should be able to shred the meat with a fork), 3½ to 4 hours.
• Using tongs, remove the ribs from the pot, taking care (for presentation purposes, really) not to let the bone slip out and transfer them to a large plate. (While you could serve the short ribs right out of this pot, the vegetables have all given up their flavor and texture and aren't worth much now, so feel free to strain the sauce for easier eating.) Scatter parsley, chives and lemon zest over the top of the short ribs. Separate the fat from the sauce, season with salt and pepper and serve alongside.

Steps:

• Preheat the oven to 300 degrees F. Arrange the short ribs in a 13-by-9-inch baking dish and season with salt and pepper, to taste. In a small bowl, combine all the remaining ingredients and stir to incorporate. Pour the sauce over ribs and toss well, coating all the pieces. Cover with aluminum foil and roast until cooked through and tender, about 3 hours. Remove the foil during the last 30 minutes of cooking to brown the top. Transfer to a serving platter and serve.

Steps:

• Preheat a large dutch oven.
• Season the short ribs with salt and pepper, brown on all sides in a tbsp of the olive oil. Set aside.
• Place the onion, garlic, celery, carrot, and tomato into a food processor and blend to a smooth pulp.
• Add the vegetable pulp and thyme, and cook for about 10 minutes. Pour in the red wine and stock and bring it to a boil. Place the ribs into mix; the liquid should almost cover the meat. Place the lid loosely on top, reduce heat to a simmer, and cook until the meat is very tender, approximately 2 1/2 to 3 hours. Check occasionally to make sure it's not drying out.
• OPTIONAL: When the ribs are about finished, strain the liquid, pushing down to press solids through. Discard dry remaining pulp. Reduce liquid and serve with ribs. (I only do this for company :) the solids don't bother us.) You can thicken it with flour or cornstarch if desired.