Braised Short Ribs

Whenever I find thick and meaty beef short ribs at the market, I grab a few pounds and make some braised short ribs. It’s so easy and requires very little attention. The main thing is to cook it low and slow in the oven.

This recipe calls for a 300-degree oven, but if you have lots of time, do it at 275 degrees for four hours. I serve mine with a garden salad and steamed rice.

Ingredients

·         BEEF SHORT RIBS, 2 to 3 pounds

·         BEEF STOCK, 1 can

·         CARROTS, 2 large, diced

·         ONION, 1 large, diced

·         CELERY, 1 stalk, diced

·         GARLIC, 1 clove, smashed

·         GARLIC SALT, ½ teaspoon (or more to taste)

·         BLACK PEPPER, freshly ground to taste

·         FLOUR, 2 tablespoons

Directions

1.       Preheat oven to 300 degrees.

2.       Place short ribs in a Dutch oven and pour the beef stock over.

3.       Add the carrots, onion, celery, and smashed garlic to the pot.

4.       Add salt and pepper.

5.       Cover and bake in oven for an hour, turn the meat, and return to the oven for two more hours.

6.       Make a slurry with the flour and a little bit of water, whisking well.

7.       Remove the meat from the pot, skim off the excess fat, slowly drip in the slurry, whisking over a hot stove until gravy has thickened.

8.       Return the ribs to the pot and let simmer for a few minutes before serving.