There are several cuts of beef that those "in the know" repeatedly request. Osso Bucco, short ribs, and Tri-tip are a few that come to mind. These less known cuts can be a fun challenge to those of that love to try new things.

This week our spotlight is on short ribs, a less know cut than our typical beef rib and coming from the plate, found directly below the rib. The plate is attached to the brisket and includes the skirt steak, which is well known for being a thin but full of flavor cut.

There are so many interesting but lesser known cuts of beef and we've set out to cook with all of them this year!

We will be sharing what we learn and our recipes with you as we go. Last weekend we pulled out some short ribs and braised them for 4 1/2 hours. We were so happy with the richness and texture of the meal. It was absolutely perfect for a winter night.

Interestingly, short ribs contain lots of bone marrow (because they come from a thicker part of the bone) which cooks out during braising and turns to gelatin which is exceptionally nourishing and healing to your joints and digestive system.

Easy Braised Short Ribs

A. Evridge

Servings

4

Prep Time

15 minutes

Cook Time

5 hours

Category

Main Course, Beef

Ingredients

• 3 lbs EF Short Ribs
• 1 Tbsp Kosher Salt
• 2 Tsp pepper
• 1/4 cup olive oil
• 4 carrots peeled and roughly chopped
• 2 stalks of celery roughly chopped
• 1.5 cup beef stock
• 1.5 cup red wine
• 2 Tbsp Worcestershire sauce
• 2 onions roughly chopped
• 3 cloves garlic
• 2 Tbsp Italian Seasoning

Directions

Steps

1. Preheat oven to 300. Heat oil in a large dutch oven. Dry short ribs with paper towel and season generously with salt and pepper. Once heated, brown the short ribs, turning occasionally to get all sides seared.
   

   
   

   
   

2. Remove ribs and add in onion, garlic, carrots and celery and cook for 2-4 minutes or until softened. Add in broth, spices and Worcestershire sauce. Add in wine and scrape bottom of pan to deglaze. Let simmer for 8-10 minutes. Add ribs back in with the meatier side down to be sure it is covered in liquid.

   
   

3. Cover with lid and cook at 300 for 4 1/2 -5 hours. When you remove, let it rest for a bit while it cools off. If you would like to lower the fat content, place your dutch oven in the fridge overnight. Then remove and scrape the layer of hardened fat from the top but be careful to leave the thick broth. Simmer for 20 minutes on the stovetop and enjoy.