As I prepare to close out 2020, I wanted to share a simple and comforting recipe with you. It doesn’t have much of a back story other than I tried making it for the first time and loved it. Which I guess is a good story in and of itself.
To go straight to the recipe for Slow Roasted Short Ribs, click here.
Somehow, I‘ve always shied away from buying, ordering, and cooking short ribs. At the moment, my husband and I are exploring more traditional, ancestral foods such as organ meats which have incredible nutritional value. So, after cooking things like beef liver and beef tongue, I felt a lot more confident about testing something as common as beef short ribs.
Notes about the recipe
I used my 2 3/4 qt. Le Creuset Dutch oven as I think it gives the best results. However, you can also sear in a cast iron skillet and then transfer to a baking dish with a close fitting lid.
The process is simple enough so even if you end up having to use two different dishes, you probably already own things that will work. First, you will sear the short ribs so think cast iron, Dutch oven, enameled cast iron… anything heavy-bottomed, really. You can even use a non-stick pan. Then, you need to make sure the short ribs are submerged in cooking liquid (broth or stock) and covered with a close fitting lid.
You can easily double or triple this recipe. Just make sure your oven dish fits all the short ribs easily.
This holiday season, I decided to slow down and enjoy the season more mindfully and intentionally. This sure has been a crazy year and that is exactly why I think we should all take a step back and focus on important, life-giving things. Home cooked food is one of the best things you can do for yourself. Wishing you a nourishing, nurturing, slow, and merry Christmas season.
From Kitchen, with Love
Yana
Slow Roasted Short Ribs
Ingredients
- 3 bone in beef short ribs weight may vary, I usually get a package of 3 that weighes 1.75 lb – 1.95 lb
- 2 Tb ghee (clarified butter) or 1Tb olive oil + 1 Tb butter
- 4 C beef stock or beef bone broth
- 1 sprig rosemary and thyme, each
- 2 tsp salt + extra
- freshly ground black pepper
Instructions
- Preheat the oven to 325 F.
- Preheat ghee (or butter and olive oil) in a heavy bottomed dish such as cast iron or Dutch oven.
- Pat short ribs on all sides with paper towel.
- Season generously on all sides with salt and freshly ground black pepper.
- Sear on all sides for 3-5 minutes, until browned.
- In an oven dish (if different from the one you were searing them in), combine short ribs, broth or stock, 2 tsp of salt, thyme and rosemary.
- Cover and place in the oven for 2 hours.
- You can use this time to make a side dish. It’s lovely (and very classic) with mashed potatoes. You can also serve it with rice, polenta, salad, or anything really. My inner carnivore loves it on its own 🙂
- When finished, turn the oven off but leave it there for 1 extra hour. This extra step will make the short ribs extra juicy and soft.
- Serve with cooking juice poured over for extra flavor. Preserve the cooking liquid for reheating. Microwaving might dry it out so I prefer to reheat it on the stove top.
Looking for a side dish to go with short ribs? Check out these recipes for some ideas.