Braised Short Ribs

This recipe is super easy and full of flavor. The short ribs are fall-of-the-bone tender and the gravy goes well over homemade mashed potatoes. Typically I will roast some sort of veggie like asparagus or broccoli with olive oil, salt, pepper, and a tad bit of Za’atar. The flavor of the Za’atar pairs well with the flavors of the braised short ribs. It is definitely a delightful and filling meal. Here in the South, we say it is a “stick to your ribs” meal. lol.

Here is how to make this wonderful dish.

INGREDIENTS:

4 Lbs. Bone-In Beef Short Ribs
Salt and Pepper – to taste
2 Tbsp. Olive Oil
1 Onion – halved and sliced 1/4 inch thick
3 Garlic Cloves – minced
1 C. Red Wine – your favorite will do just fine. Just make sure it is a kind you will drink by itself.
2 C. Beef Broth
1 Tbsp. Worcestershire Sauce
2 Bay leaves
2 Whole Star Anise

DIRECTIONS:

1. Preheat the oven to 350*.
2. Season both sides of the short ribs with salt and pepper, and set to the side while you heat a large Dutch oven over medium heat until hot.
3. When the Dutch oven is hot, add the olive oil. Add the short ribs to the Dutch Oven and sear on all sides until a nice golden crust develops. About 3 minutes on each side. Remove to a plate and set to the side until later.
4. Add the Onions to the Dutch Oven and season with salt and pepper. Cook for about 3 to 4 minutes or until the onions begin to get tender and a slight golden color develops. Add the garlic and cook for 30 seconds. Turn the heat off.
5. Add the red wine, beef broth, Worcestershire sauce, bay leaves, salt, pepper, and the star anise. Stir to combine and add the short ribs back in. Spoon some of the sauce over the top of the short ribs. Cover with the lid and bake for 2 to 2 1/2 hours until the meat is tender and fall-off-the-bone.
6. At this point, when the meat is done cooking, remove the short ribs to a plate and thicken the sauce with a cornstarch slurry. I mix 2 tbsp of cornstarch and 1/3 cup water. Add a little of the mixture at a time until you get the gravy consistency you prefer. You can add the short ribs back in and serve.

• I like to serve this with my buttermilk cream cheese mashed potatoes and some roasted vegetables.
• You can serve this with cooked white rice if you are not a mashed potato fan. It is still delicious.
• Make some homemade bread and serve it as a side with a side salad.
• Keep your beef bones and place them in a ziplock bag and keep them in the freezer. Once you get the bag full, you can follow my “How to make bone broth” recipe. It works for beef bones, poultry bones, pork bones, or vegetable scraps. You can either pour the broth into mason jars (leaving a 3-inch border for expansion during freezing) and freeze them or process them in a pressure canner and keep it in your pantry until you need them.
• Store in an airtight container in the fridge for 1 week.