Luxurious Short Ribs
Short ribs are fatty beef ribs, cut literally into short pieces. They sometimes referred to as flanken style, to differentiate them from spare ribs.
When short ribs are braised, the meat becomes soft, tender, and velvet-like.
Similar to pulled pork, the tender texture of prepared short ribs is why I love this cut of meat. Plus, you serve the meat with the accompanying red wine-based reduction that is rich and flavorful. Once prepared, these ribs pair perfectly with a potato mash, polenta, or risotto, for an extra-special meal.
I chose risotto for my “side,” and decided to make it green using spinach. The combination of short ribs and risotto is a meal you could have at an upscale restaurant, for which you would pay dearly! But short ribs are truly simple to make. Plus, they are relatively inexpensive – not what you’d think from the menu price!
Braised Short Ribs
Approximately 5 pounds of short ribs
Freshly ground black pepper
Flour, about 5 tablespoons
Olive oil for browning the ribs
2 onions, finely chopped
5 cloves garlic, minced
3 cups beef broth
1 bottle red wine
2-3 bay leaves
3 tablespoons paprika creme
2 tablespoons sun-dried tomato paste
Season the meat with the salt and pepper, then toss in the flour in a large bowl.
When you’re ready to start cooking, heat some oil in a large Dutch oven over high heat. Brown the ribs on all sides, no more than four at a time. Turn the ribs with tongs and brown all sides.
Place the ribs in a large bowl and continue with the remaining short ribs. Add a little more oil if necessary, and make sure to bring the oil to high heat before the browning process.
Turn down the heat to medium, and add the chopped onion. Sauté the onion for a few minutes, stirring as necessary. Add the garlic and bay leaves, and stir until you smell the garlic.
Add the broth and wine and stir well. Bring the liquid to a soft boil, then reduce the heat and cook the liquid for at least 15 minutes.
Place the browned ribs in the liquid – ideally they are all submerged in the liquid.
Cover the pot, lower the heat, and simmer for about two hours, occasionally moving around the ribs in the liquid.
After cooking, the sauce has reduced slightly, and the meat should be falling off of the ribs. Let everything cool slightly.
Using tongs or a slotted spoon, place the ribs in a bowl, cover tightly, and refrigerate overnight.
The next day, remove the Dutch oven from the refrigerator and remove the grease from the top of the sauce. There will be grease.
Warm the sauce a little on the stove, and then, using a hand immersion blender, blend the sauce to thicken it. If it’s still too thin, reduce for 30 minutes or so. Then blend in the paprika creme and tomato paste, and taste for saltiness.
Remove the rib meat from the bones, and place the meat in the sauce. Heat gently and slowly.
When the meat has heated through, serve the ribs with spinach risotto or your desired side dish(es).
For a bit less traditional dish of short ribs, add cumin to the spices and use a generous amount of ancho chile paste, and serve these short ribs over cheddar grits.
Or, add hoisin sauce and chili paste for a Chinese-inspired dish served with cellophane noodles or grilled vegetables!
Leftover short ribs are wonderful in quesadillas and sandwiches, so get creative with this luxurious meat!
As you can see, the short rib meat is tender, and smothered in the rich sauce. A perfect meal for a winter day.
For the accompanying risotto, I simply added chopped fresh spinach towards the end of the cooking time, before the grated Parmesan. I also used some white pepper, which is optional.
Haven’t made short ribs yet this year, but I see them on our menu soon…. one of my favorite recipes is from Fine Cooking, Asian Style, but I think I’m up for something different this time….
comfort food at its best!
That’s what I love – you can really make them inspired by many different cuisines. In Hawaii once, I had Asian shortrib quesadillas with pickled onions and it was incredible.
O M G – I want to eat this RIGHT NOW… and it’s only 9:30 in the morning. I’ve only had short ribs a few times and loved them. I’m printing this out immediately, as well as ‘pinning’ it because I NEED to make this very soon. Great post – as always!! ; o )
And, they’re cheap! At least where I live! Thank you Cecile!
These short ribs look amazing! I have never made them, but my son would love this meal. The sauce looks delicious too. You have inspired me to try this!
My husband used to hesitate because of the fat quantity, but the fat is easy to remove, and then they’re just decadent pieces of meat! Do try them!
Mimi – just wanted to let you know that, somehow, WordPress didn’t keep one of your sentences together. The first part is above the photo and a word gets broken up. Its right here…..
“Remove the rib meat from the bones, and place the meat in the sauce. Heat gently and slowly.
When the mea”
I’ve had times when my photos ended up in a totally different way than they looked as I was working on the post… then I’d have to try to figure out why. “It ain’t always easy!!”
My head hasn’t been in the game with this darn grandbaby! I was supposed to proofread one more time today, and I thought it was scheduled to post tomorrow! So thanks for the heads up. Definitely my mistake!
I’ve been out-of-touch and haven’t been keeping up with my blogging friends, like you. I didn’t realize you have a grandbaby! That’s wonderful!! About the proofreading – I just found a mistake I made yesterday… It’s always hard to proofread your own work….
It really is and I don’t proofread enough! Yes, Charlotte is on her way to being 16 months old! She’s a holy terror – Christmas was really challenging yet so much fun!
We can’t wait until the can walk… and then all hell breaks out!!! ; o )
Mimi these ribs look just lovely…I mean that gravy is begging to be sopped up by some french bread… lovely post , I will have to give this recipe a try soon… Sarah
These look gorgeous!
Thank you Kay!!! I could eat short ribs on a daily basis!
This one of my favorite winter meals. I like to throw sausage in with it, and add rigatoni in thefew minutes of cooking. Now you’ve got me in the mood to make a pot full.
Yes, that all sounds wonderful. I could just drink the sauce!!!
Luxurious, spectacular, heavenly…all perfect to describe this recipe! I love this :)
Looks great, Mimi. Unfortunately short ribs are almost impossible to find here, and expensive if I can find them. Have you tried them sous-vide?
Oh that’s too bad. I haven’t tried them sous vide but I must say I love cooking them the traditional way!
This looks stunning and I like the idea of adding fresh spinach to the risotto!
Thank you! I love adding everything to risotto!!!
Reblogged this on Empires, Cannibals, and Magic Fish Bones and commented:
I love this type of slow cooking and it’s perfect for the season. Definitely let those short ribs sit overnight. I suggest pairing this with a deep, chocolate-rich red blend, the music of Tobias Hume, and Isaac Bashevis Singer’s short story “Henne Fire.” Bon appétit!
Thank you! What a lovely comment!
Oooh! I love short ribs. Pity I struggle to find them here in France.
Someone in Holland said the same thing!
Mimi! These look & sound incredible!! Bravo!!
Thank you Lana! And they’re so easy!
That’s just how I love my meat but struggle to get it so tender. Thanks for sharing the secret. Xx
You can’t go wrong with short ribs, if you can find them!
Would most butchers have them?
I don’t know why they couldn’t cut them to order. However I have heard from bloggers in France and Holland that they are hard to come by…
Mimi – such a great recipe for short ribs – you can’t beat cooking them long and slow and the meat is always so tender.
I love how the sauce is so rich and flavorful as well!
Oh your food styling is just gorgeous for these awesome short ribs! We have some short ribs in the freezer from our new cow, I might just have to finally purchase some of that delicious paprika creme and try this recipe soon. Can you get it on Amazon? I got an Amazon gift card for Christmas. :)
You can … Sometimes. They sell it at Fortheloveofpaprika.com, and there are different varieties. You could also use a Demi-glacé for a deeper flavor, I just like playing with the paprika Creme!
I’ve had short ribs on my list to make for awhile! This seems like the perfect recipe for me to try, it looks & sounds absolutely amazing. Just what I want to eat on snowy, winter day.
So are so delicious and tender, and if you don’t have to use paprika Creme, you could just add some Demi-glacé to enrich the sauce.
Love your recipe – sure looks good. I am not a big fan of fatty meats but I will make an exception here!
I understand – my husband is the same way. But at least when you braise them the day before, you are able to remove 95% of the fat!
Looks mouthwatering Mimi! xx
Thank you Emma!
These ribs look truly amazing, Mimi! My parents grilled short ribs quite often but I have never made them – or spare ribs for that matter! I will definitely try this recipe over the winter! Thanks!
You know, I’ve never made spare ribs either, mostly because they’re so messy to eat. But that’s not a good enough reason! See? So much food, so little time!!!
Oh Mimi, what a subject you’ve just opened up. I love these types of short ribs. I’ve just googled why they are so called as they’re generally quite big (6in) the ones I get.
I now feel like I’ve had another beef epiphany. Oh well, short ribs for dinner tomorrow. Yee ha.
Hahahahaha! Mine were more like 5″, but then they shrink, of course. Reminds me of a joke but I’ll keep it to myself…
These look like lip-smacking, gorgeous ribs Mimi. Love the step by step instructions, will definitely give it a try.
Thank you Loretta!
I love that you made these! They look so tender and delicious. I judge a restaurant by the quality of their short ribs. I just had some last night because if they’re on the menu I have to order them. I love all the combinations of spices that go into flavoring them. Your step by step photos are great. That falling off the bone quality gets me every time. Great post.
Thank you so much Amanda!
I absolutely love short ribs. I’ve usually made them in the crock pot but I like your idea of using the Dutch oven and putting it in the fridge to easily get the fat off. Great switch risotto on the side too.
Thank you Diane! They’re simple yet very decadent, aren’t they?!!
Luxurious certainly is the right word for how delicious these short ribs look! I like your idea of adding cumin and ancho chile paste and serving over cheddar grits… sounds divine!
I’ve made them southwestern-style before and they’re fabulous! Chipotle, adobo, all of those flavors are good with the ribs.
Mimi, this is such a good looking winter dish. I am very fond of braised meat and your short ribs look delicious . Thank you.
These look so delicious Mimi, I haven’t made ribs yet this winter, can think why, will now!
I understand – they’re a must! Especially when you can use the leftovers in so many fun ways!
This looks delicious, Mimi, and that sauce divine!
Thank you so much John!
Luxurious is the perfect adjective for these glossy and inviting short ribs. They look divine.
Mimi, ribs look indeed mouthwatering! A week ago or so when I did my grocery shopping, I saw ribs but had no idea what and how prepare them. Thanks for sharing such an easy and tasty recipe! :)
Oh, well now you do! It’s just a simple braise, not unlike a stew. But you must remove the grease.
Delicious! Love the step by step photos. You are an inspiration, Mimi. Hugs.
Well isn’t that sweet! Thank you.