Garlic Braised Boneless Beef Short Ribs – The Stinking Rose

Sharon Jergens

subheading: Ingredients:

The secret to achieving a rich, intense flavor in this dish is the braising step, so be sure not to skip it.

3 to 4 lbs, boneless beef short ribs

Garlic salt and freshly ground black pepper

3 Tblspn. olive oil

4 cups beef broth

Leaves from 3 sprigs thyme, coarsely chopped

6 cloves garlic

4 sprigs rosemary

½ cup dry white wine

2 Tblspns. Unsalted butter

Preheat oven to 350. Season the short ribs with garlic salt and pepper. In a large cast iron skillet or Dutch oven, heat the olive oil over high heat until it begins to smoke and then sear the ribs 3 to 4 minutes on each side, until browned at the edges. Remove from the heat.

Add the broth, thyme and garlic. Insert the rosemary sprigs between the short ribs and cover pan with lid or aluminum foil. Place in the oven and bake for 1 hour and 45 minutes, until the meat is very tender and nearly falls apart when prodded lightly with a fork. Turn off the heat and let the meat rest in the oven for about 30 minutes.

Remove the pan from the oven. Using a slotted spoon, transfer the ribs to a deep platter. Remove the garlic cloves and reserve for another use, such as garlic mashed potatoes.

Place the skillet over medium heat; add the wine and stir to scrape the browned bits off the bottom of the pan. Stir in the butter and cook, stirring frequently, for 5 to 7 minutes, until the sauce is verlvety and thick. Remove from heat and pour the sauce over the ribs. Serve immediately.

Serves 4 to 6

Sharon’s comments: I made this the first time just as the recipe states; however, I think I will skip the butter in the last step. The sauce is delish and really doesn’t need it in my opinion.

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