Braised Beef Short Ribs

Craving a mouthwatering meal with rich, melt-in-your-mouth flavor? Look no further than our Beltie Beef Short Ribs. These premium Belted Galloway beef short ribs are perfect for slow cooking, and braising, offering a truly indulgent and flavorful experience that will leave everyone asking for seconds.

Short Ribs are an excellent way to showcase braised beef on the bone. Use a Syrah or Zinfandel for the braising liquid, these wines also pair very nicely with this meal.

Ingredients

• Olive Oil

• 1/4 cup of butter

• 6 lbs. of short ribs

• S&P

• 1 chopped onion

• 2 diced carrots

• 6 cloves of garlic

• 2.5 cups of hearty red wine

• 2.5 cups of beef stock or broth

• 1/3 cup of potato starch (good for a GF thickener)

• 3 Tbsp of tomato paste

• 1 Tbsp of fresh rosemary

• 1 Tsp thyme

• 1 bay leaf

STEPS

1. Preheat the oven to 325 degrees. In the dutch oven over a medium heat stove, heat couple splashes of olive oil and brown short ribs with S&P in small batches. Placed browned short ribs on a separate plate.

2. Add butter and cook onions, carrots, and garlic for about 5 minutes. Stir in wine, then beef stock. Whisk in potato starch. Stir in tomato paste and herbs. Add the short ribs back into the dutch oven. Short ribs should be covered in the liquid, if not, add more stock or warm water until the ribs are covered.

3. Place the cover on the dutch oven and place into oven for 2.5 hours. After the short ribs are finished in the oven, take out short ribs and place in a covered dish. Let the cooking liquid cool and skim the fat off the top, and remove bay leaf. Warm the cooking liquid and allow to simmer for 10 minutes.

4. Add short ribs back to the pot and serve over noodles or creamy polenta (our favorite).

Tip: I make the leftover short ribs into a ragu with penne or pappardelle (if I can find it).

Osso Buco also makes an excellent substitution for short ribs.

Wine pairings

• Syrah -Blood & Flowers Syrah by Iruai

• Syrah/Grenache - Bastide Miraflors

• Barbera - Terra d’Oro