Some meals can be almost as enjoyable to prepare as to eat. Short ribs are an example of this, especially in cold blustery weather as we have been having this winter. Cooking them is a most pleasurable culinary experience, engaging all the senses from start to finish.
Thick well cut ribs are a joy to handle while rubbing in the seasonings. Then there is the visual thrill of watching them beautifully brown before your eyes in the sizzling hot skillet. This begins to produce a mouthwatering aroma to savor, while slowly nursing them along to desired tenderness.
As a final treat to the senses, I hear the sound of delighted exclamations from those coming to dinner whose appetites are peaked from shoveling snow out in the cold. Could anything be more heartwarming and rewarding than that? Well yes….sitting down and eating one of my most favorite meals with them!
- Preheat oven to 350° Fahrenheit.
- Season short ribs with salt and pepper
- Heat oil in a large Dutch oven over medium-high heat.
- Working in 2 batches, brown short ribs on all sides, about 8 minutes per batch.
- Transfer short ribs to a plate. Pour off all but 3 Tablespoons of drippings from pot.
- Add onions, carrots, and celery to pot and cook over medium-high heat, stirring often, until onions are browned, about 5 minutes.
- Add flour and tomato paste; cook, stirring constantly, until well combined and deep red, 2-3 minutes.
- Stir in wine, Worcestershire and then add short ribs with any accumulated juices.
- Bring to a boil; lower heat to medium and simmer until wine is reduced by half, about 25 minutes.
- Add all herbs to pot along with garlic. Stir in stock. Bring to a boil, cover, and transfer to oven.
- Cook until short ribs are tender, 2–2 1/2 hours.
- Transfer short ribs to a platter. Strain sauce from pot into a measuring cup.
- Spoon fat from surface of sauce and discard; season sauce to taste with onion salt and pepper.
These short ribs are even better when they are cooked the day before.