Our house smells so good! Today we’re sharing our delicious braised beef short ribs recipe.
We’re so happy with the outcome! The meat is incredibly tender and juicy–I’m still salivating! Aren’t you? I mean… just look at that beef!
These short ribs paired perfectly with roasted garlic mashed potatoes and grilled corn on the cob.
Most of today’s recipe was made from locally-sourced products. For this meal, I used products from two of our local favourites – a local butcher and local farmer’s market.
Shopping local… the butcher.
My morning started with a trip to P&F Meat Products. I love the next-level service you get with small, independent, specialty shops like this.
Sure, sometimes you might pay a premium (although these guys are actually really well-priced considering their quality), but you can also rest-assured that you’re getting top quality product and that the butchers really know their stuff.
At P&F, one of the butchers asked me about what I was cooking and then how I was going to cook the short ribs. He wanted to make sure I got the right meat for the job. Meaty of course! 🙂
He showed me the meat and then cut it to my preference. You just can’t get this know-how or quality at a big name-brand grocery store.
Shopping local… the market.
My next stop was at 19th Avenue Farmer’s Market. It didn’t surprise me that they were jam-packed busy! Perhaps it’s because their produce is just that good–and we’re clearly not alone in our appreciation of locally-grown fruits and veggies.
Note: This is not a sponsored post.
Hearty Fall dishes.
Typically, once school starts, we go into fall harvest and hearty-meal mode. We love this colourful and tasty season.
Though Fall’s official start is still just over one week away, at this point the weather typically starts to cool down. Recently we had two chilly days (yes, Liz and the kids even wore light jackets), but the temperatures have gone right back up again. Today, we’re set to reach 28 ºC (82.4 ºF).
While we love the Fall season, we’re actually not in a rush to get there. Fall is short (sadly) and a long winter follows close behind. Now that’s not something we’re looking forward to. So we’ll take the oddly hot end-of-summer weather and ease ourselves into the next season. One thing’s for sure… with meals like this one, we’re ready for it!
A hearty braised dish on a hot day. Why not!
Just as the winter doesn’t stop us from firing up the barbecue; a few hot days in mid September won’t stop us from enjoying a hot pot of delicious hearty food.
Go ahead, be a little unseasonal with your menu! Give our braised beef short ribs recipe a try, (…yes, why not now…) and in any season, eat well, friends!
Braised Beef Short Ribs Recipe
- 6 lbs meaty beef short ribs (about 12 pieces), bones cut to about 2 1/2 inches in length
- 2 tbsp coarse sea salt
- 1 1/2 tsp freshly ground black pepper
- 3 tbsp vegetable oil
- 114 g or 4 oz dried pancetta, cut into thin slices (you can replace with fresh pancetta or bacon)
- 1 large cooking onion, finely chopped
- 4 cloves garlic, minced
- 4 medium carrots, cut in diagonal slices
- 2 stalks celery, chopped
- 1 tbsp fresh rosemary, chopped
- 3 tbsp flour
- 4 tbsp tomato paste
- 3 cups red wine (use a good red wine. we used Shiraz)
- 3 cups quality beef stock
- 1 tbsp worcestershire sauce
- 1 bay leaf
- Preheat the oven to 325 ºF.
- Sprinkle the salt and pepper over the beef short ribs and rub in to coat completely. Set aside to bring the meat to room temperature.
- Do all your cut-ups first, i.e. pancetta, onion, garlic, carrots, celery and rosemary. Place the cut-ups in individual bowls and set aside.
- Heat 2 tbsp of vegetable oil in a dutch oven between medium high and high.
- Brown the short rib pieces in the oil for about two minutes each side. Make sure to get a nice crust on each side. Brown the short ribs in batches to avoid over-filling the dutch oven. Set the short ribs aside.
- Once the ribs are all browned and set aside, pour out all but approximately 1 tbsp of the cooking oil. Add the remaining 1 tbsp of vegetable oil.
- Add the pancetta to the oil and cook until the edges start to look crispy. This will take roughly 2 minutes.
- Reduce the temperature to medium high. Add the onions and cook until they start to soften, about 2 minutes.
- Add the garlic and cook for another 2 minutes.
- Add the carrots, celery and rosemary. Cook for about 3 minutes to start caramelizing the carrots.
- Mix in the flour and stir until all the ingredients are well combined. Continue to cook and stir for another 2 to 3 minutes to avoid the taste of raw flour. This will create a roux/thickener for the sauce.
- Add the tomato paste and stir well to combine all ingredients.
- Add the wine, beef broth and Worcestershire sauce and mix well. Add the bay leaf.
- Carefully place all the short ribs back in the dutch oven.
- Bring the liquid to a light boil and cover the dutch oven with the lid.
- Place the dutch oven in the oven on the middle rack and cook for 2 hours, 15 minutes.
- Remove the dutch oven from the oven, carefully remove the lid and serve the meat and sauce with your favourite sides. We served ours with roasted garlic mashed potatoes and grilled corn. Enjoy!