I am not kidding you, this is the best beef I have ever had in my entire life! No joke.
I have always wanted to try short ribs. Always! But I always had a hard time justifying the price of that particular cut of beef. However, I decided to invite some family friends over for dinner and I wanted to make somewhat of an impression so I went ahead and created a dish with short ribs. I never made short ribs before or cooked with it so I wasn’t sure how tough or meaty they were. Needless to say, I was taking a risk. I’ve often seen short ribs used in stews and such so I decided to do the same thing but my way, of course.
At first I was a bit nervous when I took them out of the package because they seemed very tough and hard. However, I noticed they had a nice amount of fat around them so I didn’t worry too much because I knew I was going to get a descent amount of flavor from them. So, I seared them, flavored them with chicken broth and red wine and other goodies, put them in the oven for 2 and a half hours untouched, and when I took them out and tasted a piece I danced like James Brown in the middle of my kitchen floor. I GOT FEELING//BABY BABY I GOT A FEELING!!! My fiance just stared at me like I lost my mind, but later he understood why I had so much excitement. I took the bones out and added some fresh carrots (which I grew from my very own garden thank you very much) and served over some cheesy mashed potatoes and it was the best comfort food meal ever! My guest loved the meal and really didn’t want it to end. Who could have blamed them?!
We also had red wine to go with our meal. I didn’t drink a glass with the meal originally but today I had a few sips with some left overs just so I can get my palette familiar with red wine and see if I would enjoy it at all. You know what, I did! I really did! Sure it was bitter going down but that Merlot was so good and complimentary with the beef that I could have drunk an entire glass but it was in the middle of the day and I do work from home. I STRONGLY urge you to make this dish. Make it for your family or whomever. It is really a perfect dinner to make for guest over a bottle of red wine. For dessert, I made sweet potato pie but you can make whatever you want. Let me know how it goes.
- 3 lbs. beef short ribs
- ¼ c. olive oil
- 1½ c. flour
- 1 c. red wine
- 2 tbsp. Worcestershire Sauce
- 2 tsp. liquid smoke
- 3 c. chicken broth
- 1 can tomato paste
- 3 beef bouillon cubes
- 6 garlic cloves, minced
- 2 bay leaves
- 1 large yellow onion, cut into chunks
- 5 large carrots, cut into chunks
- 1 tbsp. red crushed pepper flakes
- salt and pepper
- 4 large Russet potatoes
- 1½ c. white cheddar cheese, grated
- 1½ c. half and half
- 4 tbsp. butter, softened
- salt and pepper
- Preheat oven to 350 Degrees: Liberally season all the short ribs with salt and pepper. In a large skillet pan, drizzle with olive oil on medium high heat. Dredge the short ribs in the flour and sear on the meaty side for 2 minutes until slightly brown. Once finished, place the short ribs into a large oven roaster pot with the meaty party facing down and the boney side facing toward you. Repeat until all short ribs are complete.
- In a large bowl, pour in the chicken broth, red wine, Worcestershire sauce, tomato paste and liquid smoke and whisk all ingredients. Pour in the roaster. If there isn't enough liquid add more chicken stock until the short ribs are slightly covered with the liquid. Add the beef bouillon, garlic cloves, onions, and bay leaves; sprinkle with salt and pepper and place in oven with lid for 2½ hours. Once you have reached 2½ hours, add the carrots to the pot and cover again with lid for another 45 minutes. Once completely cooked remove from oven and remove bone. Over with aluminum foil until ready to serve.
- For mashed potatoes: In a large pot fill with water and add the potatoes. Bring to a slight boil on medium high heat and allow to boil for 25 or 30 minutes until potatoes are fork tender. Drain water and return the potatoes to the pot. Use a potato masher and mash the potatoes, add the butter and half and half, stir until smooth and creamy. Now add the white cheddar cheese and stir into the potatoes so the cheese can melt. Serve the short ribs over the mashed potatoes.