I love to cook, and feeding people is my love language so it is natural for me to share recipes on my blog. I have made it part of my mission to share recipes that are not only easy, quick but yummy and family friendly! Most if not all of the typical recipes I share are done and on the table in 45 minutes or less. Well this recipe is definitely not a quick recipe but it isn’t terribly hard so I still wanted to share it here for my readers! This recipe here is the fanciest dinner I have ever fixed! I am going to walk you through it step by step!
Short ribs
Have you ever had short ribs, ever fixed short ribs before? Before this adventure I had never known what short ribs were, I had heard of them before but never knew exactly what they were and had never fixed or dreamed of fixing them.
Pinterest Search
I often browse Pinterest for ideas on recipes, I then change the recipe and make my own recipe sometimes taking several recipes and putting them together or creating my very own recipe from inspiration found on Pinterest. This task happens at least once per week so I can offer several recipes for my readers.
This one day I am looking for a soup recipe a new soup recipe, and up pops a photo of a big bowl of mashed potatoes a brown gravy and what looked like roast in the gravy. My attention was peaked and I clicked on the recipe and saw it was short ribs I immediately clicked off and went on looking for my soup recipe(which I found and have created my own recipe and will be sharing within the next week or two). The next day when I logged back in to Pinterest that same photo popped back up, the masked potatoes and brown gravy looked so good so I clicked on the recipe this time read it all the way.
Sunday Dinner- the fanciest dinner I have fixed
Plus my moms birthday dinner celebration, I started throwing the idea around to fix this recipe… the only problem was I have never in my entire life fixed anything like this. I studied the recipe harder than I have ever studied a recipe before, I began gathering my ingredients and trying to figure out how to put my own spin on this meal. This was exceptionally difficult since I have never fixed anything like this. I finally decided to go ahead and make the meal looking for ingredients my local grocery store did not have any short ribs but I went to the butcher shop in town and got some local short ribs, 3.8 pounds of short ribs. A huge relief when I got the ribs.
Time to cook
I pulled the recipe out Saturday morning the Saturday before the Sunday we were planning on serving the meal. The recipe said it would need to cook 3 hours- Sundays are busy for us with church and worship so I thought maybe I should go ahead and fix on Saturday and then warm up Sunday after church and serve. The recipe called for red wine and if I didn’t feel comfortable cooking with with wine I could use beef broth. I do not drink wine but my uncle and aunt has wine with dinner sometimes, so I called to ask if I could use 2 cups for a recipe? they said of course I could! There is nothing to be nervous about when cooking with wine as the alcohol all cooked out leaving behind an enhanced flavor.
What you will need
- 3-4 pounds of short ribs I had 3.8 pounds
- beef broth
- 2 cups of red wine
- carrots, onions, celery
- au jus gravy mix
- beef stock mix
- kosher salt
- black pepper
- rosemary
- oregano
- thyme
- bay leaves
- water
- minced garlic
Ready for the recipe?
Short Ribs- The fanciest dinner I have cooked
Course: Uncategorized4
servings30
minutes40
minutesIngredients
3-4 pounds of short ribs
1 large onion diced
2 celery stalks diced
2 carrots diced
kosher salt
black pepper
2 tsp of thyme
2 tsp oregano
1 tsp rosemary
1 au jus gravy packet
2 cups red wine
3 cups of beef broth
beef stock consume
2 tbsp olive oil
Directions
- rinse the short ribs, pat dry
- generously sprinkle kosher salt and black pepper on both sides of the short ribs
- In a Dutch oven place 2 tbsp olive oil and heat up medium to high heat
- Place short ribs in the hot oil and sear for 5 minutes, turn over and sear 4 minutes on the other side
- remove meat and place on a plate and set to the side
- in the oil add onions, carrots, celery and sauté until translucent approximately 10 minutes
- add minced garlic, stir and cook an additional 5 minutes
- Add 2 cups of wine and bring to a boil then reduce heat to medium heat and simmer 15 minutes it should be reduced by half
- add 3 cups of beef broth stir
- place the short ribs back in the broth, cover and place in 350 degree oven
- bake for 4 hours
- remove from oven and check the meat with the meat thermometer
- remove the bones and bay leaves discard
- remove the meat and shred (it will basically fall apart) remove the fatty part and discard
- strain the veggies out of the gravy
- add 1 packet of au jus gravy mix, stir
- add beef stock consume and stir
- add a spoonful of better than bouillon and stir
- add water and stir
- bring to a boil and add the meat back to the gravy
- Serve over mashed potatoes
Notes
- 3-4 pounds of short ribs because it is sometimes hard to get a specific pound the way they are trimmed in the butcher shop
- Want to fix this the day before- it is a great recipe to make the day before- remove and place in a heated oven and heat through the day you are serving
- Serve over mashed potatoes other options is egg noodles or rice or stuffed pasta like ravioli or tortellini
- If you do not have better than bullion you can add one extra cup of beef broth
Cooking at home
My first cookbook is now available on Amazon