Short Beef Ribs

Short Beef Ribs

With winter approaching I start to pull out my favorite rainy day comfort foods. One of them is short beef ribs. I’m not a big red meat eater but this recipe is hard to resist. I’ll give out the recipe with six short cut beef ribs. This can be altered for more or less. This is a great Crockpot recipe, or use a Dutch oven.

6 short cut beef ribs, salt and pepper, braise bone side up, until golden brown. This locks in the juices and flavors.

¾ cup of red wine. Whatever you drink works fine.

¾ cup of beef broth

1 whole red onion

4 sprigs of fresh rosemary. I prefer fresh. The smell is incredible while it’s cooking.

4 sprigs of fresh thyme

1 whole garlic, cloved

2 Portobello mushrooms sliced

Braise the ribs bone side up until golden brown. Season with salt and pepper, place in a Crockpot. If using a Dutch oven, just leave the meat in the pot.

Slice the onion, and layer on top. Add the Portobello mushrooms. Wrap the sprigs of rosemary and thyme into cheese cloth and secure with string. Tuck it in between the ribs. Clove the garlic and tuck the cloves in between the ribs. Pour wine and broth over the top, put the pot on high and cover. If using the Crockpot on high it will cook in about five to six hours. If longer, say for eight hours or more, just put it o medium, or low.

If using the Dutch oven, preheat oven to 325F, follow the recipe the same. Cover the pot and place in the oven for 3hrs.

This also works with baby back pork ribs. Just replace the red wine with white and use chicken broth.

The gravy is heaven from this recipe, so mash potatoes are a must. The meat will fall right off the bone. Your kitchen will smell like heaven..