I absolutely ADORE short ribs; especially when they are succulent, packed with flavor and literally fall off the bone. This recipe fits the bill perfectly. Make sure to use a good quality wine and buy an extra bottle to drink at dinner. A hearty red would be perfect!
- 3 tablespoons olive oil
- 6 flanken-style short ribs with bones, cut 2 inches thick (about 4 pounds)
- Kosher salt and freshly ground pepper
- 1 large sweet onion, finely chopped
- 2 carrots, sliced
- 3 celery ribs, sliced
- 3 garlic cloves, thickly sliced
- One 750-milliliter bottle dry red wine, such as Cabernet Sauvignon or Zinfandel
- 4 thyme sprigs
- 3 cups beef stock
- In a large skillet, heat the oil. Season the ribs with salt and pepper. Add them to the skillet and cook over moderate heat, turning once, until browned and crusty, about 20 minutes. Transfer the ribs to a shallow baking dish in a single layer.
- Add the onion, carrots, celery and garlic to the skillet and cook over low heat, stirring occasionally, until very soft and lightly browned, about 20 minutes. Add the wine and thyme sprigs and bring to a boil over high heat. Pour the hot marinade over the ribs and let cool. Cover and refrigerate overnight, turning the ribs once.
- Preheat the oven to 325°. Transfer the ribs and marinade to a large, enameled cast-iron casserole. Add the beef stock and bring to a boil. Cover and cook in the lower third of the oven for 2 1/2 hours, or until the meat is tender but not falling apart. Uncover and braise for 45 minutes longer, turning the ribs once or twice, until the sauce is reduced by about half and the meat is very tender.
- Transfer the meat to a clean shallow baking dish, discarding the bones as they fall off. Strain the sauce into a heatproof measuring cup and skim off as much fat as possible. Pour the sauce over the meat; there should be about 2 cups.
- Preheat the broiler. Broil the meat, turning once or twice, until glazed and sizzling, about 10 minutes. Transfer the meat to plates, spoon the sauce on top and serve.
If you have the time and want to be sure the ribs fall off the bone. Once the ribs are marinated overnight, instead of putting them in the oven, put them in a crockpot on high for 8 hours. You'll think you died and went to heaven!