There is no place I would rather be on a chilly evening (most evenings), than in my kitchen. Cut from the chuck, boneless ribs are essentially miniature pot roasts, cooked until they are fall-apart tender. This is one of my favorite stick-to-your-ribs meals!
STOVETOP RED WINE & GARLIC BRAISED BONELESS BEEF SHORT RIBS
INGREDIENTS
2 tablespoons avocado olive oil
2.5-3 pounds boneless beef short ribs (I purchase these from Porter Road.)
Sea salt and freshly cracked pepper
1 head garlic, halved crosswise, with any excess loose, papery skin removed
1 medium onion, large chopped
2 leeks, cleaned and sliced into large rings
2 celery stalks, large chopped
3 carrots, peeled and large chopped
1 parsnip, peeled and large chopped
3 tablespoons tomato paste
2 cups dry red wine
3-4 cups beef stock (preferably homemade)
6 sprigs fresh thyme
2 sprigs fresh rosemary
METHOD
Pat the short ribs dry and generously season them with salt and pepper. In a large braising pan or Dutch oven, heat the avocado oil over medium-high heat. Working in batches, sear the short ribs on all sides until browned, about 8-10 minutes. Using a pair of tongs, transfer the short ribs to a large plate.
Drain all but 2 tablespoons of fat from the pot, and reduce the heat to medium. Add the garlic, onion, leeks, celery, carrots, and parsnip. Cook, stirring occasionally, until the vegetables are softened, about 5-7 minutes. Add the tomato paste, stir to coat, and continue to cook until it begins to caramelize, about 2-3 minutes. Pour the wine into the pot and with a wooden spoon, scrape any browned bits off of the bottom. Add 3 cups of the beef stock, the thyme, and rosemary. Again, using a pair of tongs, return the short ribs to the pot, along with any juices that have accumulated on the plate. Ensure that the short ribs are submerged; adding extra stock if necessary. Bring to a boil. Cover the pot and reduce the heat so that the short ribs braise at a gentle simmer (low/medium-low).
Cook, undisturbed for approximately 2.5-3.5 hours (I begin checking the meat for done-ness around the 2 hour mark.), until the meat is tender enough to shred with a fork – but not falling apart. Carefully transfer the short ribs to a large plate. Discard the thyme and rosemary sprigs, along with what remains intact of the garlic head. *If you prefer a thicker, gravy-like sauce, at this point discard all but 1/2 cup of the remaining vegetables, before straining the cooking liquid (and vegetables) through a fine-mesh sieve. To make the sauce, blend the reserved vegetables with 1/2 cup of the cooking liquid, until smooth. Return the blended vegetables to the pot with the strained liquid, and stir to combine. Bring the sauce up to a simmer, and skim any excess fat on the surface. Place the short ribs back in the pot and toss to coat. Adjust for seasoning, if necessary. Serve the short ribs with a sprinkle of fresh chopped parsley, or a gremolata.
