I freaking love short ribs. They are fatty, and not all that great for you, but I refuse to not eat them – when they are cooked right, they just fall apart with a fork “like buttah” as we say at our house.
Mike is a meat and potatoes type of guy – so this one was particularly up his alley. This is a good Sunday recipe, since it requires quite a bit of time, but believe me it is SO worth it!
I served the short ribs with asparagus and scallion/perpperjack cheese mashed potatoes. It was fantastic.
Check out this money shot… oh yea – you need to make these…
Yield: 4-6 servings
Prep Time: 15 minutes
Cook Time: 3 hours
Total Time: 3 hours 15 minutes
4 pounds of short ribs - I doubled the meat, because I had an idea for how to use the leftovers, I would usually just buy 2 pounds
Olive oil - about 2 tablespoons
2 Tablespoons porcini salt
2 cloves of garlic, smashed
3 bay leaves
1 cup of red wine, I used a merlot - and I would have used more, but Mike would have given me crap!
3 cups of beef stock - or enough to cover all the meat
In a hot skillet, add the olive oil and fry up the short ribs until they are good and browned on all sides. Place in a casserole dish, pour the remaining ingredients over the top. Place the lid on top of the dish and bake at 375 for what will feel like forever, but really it's more like 2-3 hours. You will know they are done when the bones are showing pretty significantly. I opened the casserole dish to find two of the bones floating, which is when I took mine out.