Easy Payoff Oven Short Ribs
By: Not Your Mothers Casseroles by Faith Durand, Harvard Common Press
Easy Payoff Oven Short Ribs transform from tough bits of meat to sumptuous bits that slide right off the bone. This short ribs recipe is fairly simple, but you can add more spices and lots of vegetables during the braise for a big meal.
Serves6
Cooking Time3 hr
Ingredients
- 2 teaspoon salt
- 2 teaspoon freshly ground black pepper
- 2 teaspoon ground mustard
- 4 pound bone-in short ribs
- 1/4 cup olive oil
- 2 tablespoon tomato paste
- 1 large onion, diced
- 2 cup low-sodium chicken or beef broth
- 2 cup dry red wine
- 2 sprigs of fresh thyme
- 1 long sprig of fresh rosemary
- 1 bay leaf
- 10 cloves of garlic, unpeeled
Instructions
- Preheat the oven to 300 degrees F.
- Mix the salt, pepper, and mustard in a small bowl. Pat the short ribs very dry, then pat them all over with the seasoning mix.
- Heat the olive oil in the Dutch oven over medium-high heat. Working in batches, sear the short ribs in the olive oil until they are very well browned, about 4 minutes on each side. Remove the browned short ribs to a plate.
- Add the tomato paste and onion to the pot and cook for about 5 minutes.
- Add the broth and wine and bring to a simmer. Add the herbs and garlic cloves, then return the short ribs to the pot. Cover and put in the oven.
- Cook for about 3 hours, or until the ribs are very tender and falling off the bone.
- At this point, they can be served immediately or refrigerated for up to 3 days. (In fact, short ribs, like other braised meats, are even better on the second or third day after their initial cooking.)
- To serve refrigerated short ribs, skim any solid fat off the surface of the sauce, then reheat, covered, in a 350 degrees F oven for about 30 minutes.