Boneless Short Ribs

Short ribs, the way to my husband's heart. Any restaurant that lists short ribs on the menu, Kevin is ordering them. I knew I had to perfect a recipe of my own so that I could treat him every now and again. I think one of the most important things about this recipe is the quality of meat you purchase. We have such a wonderful butcher near by called Cow Palace and their prices and quality are top notch. I like serving the short ribs over risotto, couscous, or mashed potatoes. One of our favorite restaurants (Frisky Oyster, Greenport NY), serves their boneless short ribs with an Asian sauce and pecans! It is divine.

Servings: 4
Cook time: 2 1/2 to 3 hours

2 tbs olive oil
2 lbs boneless short ribs
1 large white onion, cut into large slices
2 medium carrots, peeled and chopped in quarters
5 garlic cloves, whole
1 cup red wine
2 cups beef broth
6-7 sprigs of thyme, tied
Salt & pepper, to taste


1. Preheat oven to 325 degrees
Cut meat into desired servings
Season meat generously with salt & pepper

2. Heat (an oven proof) large dutch oven on medium/high heat with olive oil. Sear meat until browned on all sides (~6-7 minutes total)

3. Remove meat and set aside. Add onion, carrots and garlic, cooking for about 3-4 minutes. Add meat back in, with red wine and bring to boil.

4. Lower to medium heat, adding thyme and beef stock. Bring liquid to a boil, then transfer pot to heated oven, letting cook for ~2 hours, until tender.

5. Remove meat from pot, and serve whole or shredded over risotto, couscous or mashed potatoes.

**Optional: Remove meat from pot, and use a hand mixer to transform onions, carrots, garlic and liquid into a gravy. (see last picture - I added cashews into the gravy after blended)

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