You never really appreciate cooking a good meal until you’ve had kids. Or at least appreciate the time and attention a good meal takes. It’s MLK, Jr. Day, and while we should be volunteering somewhere, we’re at home. It’s 25 degrees outside, and this day seems to call for slow roasted beef. Mmm…short ribs, yes, you. You’re mine tonight.
This isn’t the cheapest meal but it’s a good one. It’s an Ina Garten recipe because everything she makes is perfect. The good thing about this meal is that it’s not that complicated. Prep can be done in advance (or with a screaming baby…whatever floats your boat) and when you put the ribs in the oven, your kitchen can easily be already clean! That’s worth a lot in my book. Here’s how I made it:
First, salt and pepper the short ribs. Throw them in the oven at 400 for 15 minutes.
Meanwhile, the chopped celery, carrots, onion, leek and fennel go into a Dutch oven of olive oil on medium-lot heat for about 20 minutes. I refuse to cut onions, so yes, I purchased pre-chopped onions from Whole Paycheck. Judge away. Who’s the one not crying?!
Oh man. The smell! After 20 minutes, add the garlic for another two minutes.
Gather Round 2 ingredients up. The iron supplement to the left is optional (jk). The original recipe calls for rosemary but I forgot to buy some.
Short ribs come out of the oven already looking cooked.
Think, “it’s almost 3:30, why are both babies still sleeping?” It’s an early Christmas miracle! Keep on truckin’ because you know the beasts will be up any minute now. Lower temp to 300.
Add salt and pepper, red wine, and tomato paste. Turn up heat to high and simmer until liquid is reduced by half.
Add thyme and rosemary, the short ribs, brown sugar and beef stock. Heat until simmering on high.
Stick that bad boy in the oven for 2 hours.
Realize it’s almost 4 pm and still no one has stirred upstairs.
Then hear the sounds of little feet running from upstairs shouting “Good morning!”
Take short ribs out, heat veggies until reduced by half, add short ribs back in until heated and voila! Time to eat. I’m serving it today with egg noodles because that’s a crowd favorite when covered in butter.
- Fresh thyme sprigs
- 1 tablespoon brown sugar
- 6 cups beef stock
- 6 beef short ribs, trimmed of fat
- Kosher salt
- Freshly ground black pepper
- 1/4 cup good olive oil
- 1 small fennel, fronds, stems, and core removed, large-diced
- 1 leek, cleaned and large-diced, white part only
- 1 1/2 cups chopped onion (2 onions)
- 4 cups large-diced celery (6 large stalks)
- 2 carrots, peeled and large-diced
- 3 garlic cloves, minced
- 2 tablespoons tomato paste
- 1 (750-ml) bottle Cotes du Rhone or other dry red wine
- Fresh rosemary sprigs
- Preheat the oven to 400 degrees F. Place the short ribs on a sheet pan, sprinkle with salt and pepper, and roast for 15 minutes. Remove from the oven. Reduce the oven temperature to 300 degrees F.
- Meanwhile, heat the olive oil in a large Dutch oven and add the fennel, leek, onion, celery and carrots and cook over medium-low heat for 20 minutes, stirring occasionally. Add the garlic and cook for another 2 minutes. Add the tomato paste and wine, bring to a boil and cook over high heat until the liquid is reduced by half, about 10 minutes. Add 1 tablespoon salt and 1 teaspoon pepper. Tie the rosemary and thyme together with kitchen twine and add to the pot.
- Place the roasted ribs on top of the vegetables in the Dutch oven and add the brown sugar and beef stock. Bring to a simmer over high heat. Cover the Dutch oven and bake for 2 hours or until the meat is very tender.
- Carefully remove the short ribs from the pot and set aside. Discard the herbs and skim the excess fat. Cook the vegetables and sauce over medium heat for 20 minutes, until reduced. Put the ribs back into the pot and heat through. Serve with the vegetables and sauce.
This recipe comes straight from Ina Garten’s recipe found here.