We’re getting down to the last pounds of our 1/4 grass-fed beef we bought last year, and all the bits with most obvious uses have been used. So now I have to be a bit more creative.
So when I pulled out these short ribs to thaw (and wanted to try something new), I googled to find some other recipes. Ina Garten’s recipe sounded pretty awesome. So I started there, and altered the recipe to fit what I had and the quantities of what I had, and also to accommodate my laziness (cutting down on a few steps).
Brilliant Beef Short Ribs
- Beef short ribs (I had 3), trimmed of fat
- Sea salt and black pepper
- 1/4 cup olive oil
- 3 onions, chopped
- 2-3 carrots, chopped
- 3 cloves of garlic, peeled and minced
- 1 – 14.5 oz can diced tomatoes
- 2 cups red wine
- 2 cups homemade beef stock
- Preheat your oven to 400 degrees Fahrenheit.
- Salt and pepper your ribs, and place on a baking sheet in the oven for about 20 minutes, while you prepare the sauce.
- In an oven-safe pan or dutch oven, heat the olive oil, then add onions, carrots, and garlic.
- Saute until onions are translucent and carrots are softening.
- Add the tomatoes, wine, thyme, and rosemary. Bring to a boil.
- Pour in the stock.
- Reduce until the sauce becomes thicker and richer.
- Reduce the oven temperature to 350 degrees Fahrenheit.
- Add the beef ribs to the sauce (pouring sauce over them too), and place the whole thing in the oven.
- Bake for 2 hours. The beef will be tender, literally falling off the bones.