Let me start by saying I share this recipe because I am forever in pursuit of perfecting it. I love making short ribs for Pat but I feel like I always just miss the mark every time. Sometimes they’re not tender enough, sometimes the flavor is meh and sometimes the sauce is just too watery to use with the full dish. So… on this one I welcome the opportunity for comment and any suggestions on how to really do this right. Now, this is not to say that Pat doesn’t love it everyone time because believe me, the ribs are gone within minutes, every. time.
So here’s what I do…
- 6 (about 4 pounds) bone-in short ribs
- Sea salt
- Fresh ground black pepper
- 1 cup all purpose flour
- extra virgin olive oil
- 1 white onion, diced
- 2 to 3 cloves garlic, chopped
- 1 cup beef broth
- 1/2 can of light beer
- 2-3 sprig fresh rosemary
- Preheat oven to 375 (I like it a little warmer)
- Season ribs on all sides with salt (I use my homemade herb infused sea salt), fresh ground pepper and a tiny bit of garlic powder
- Then coat all sides in flour
- Heat skillet with oil on medium to high heat and sear ribs on ALL sides until a crispy look brown, but not burnt. Place completed ribs in a separate pot on low heat.
- In the same pan add fresh garlic and a full sliced onion and cook until almost soft.
- In pot with ribs put over broth, beer, and onion mixture and 3 large sprigs of rosemary.
- Cover and transfer to over for 2-2.5 hours.
Thoughts? Comments? Any better recipes out there? Would love to try them!