My supermarket had beautiful boneless beef ribs on sale, and I was eager to slow-roast them on my grill. But I needed extra flexibility today (my son finally got home from the Jersey Shore about 3 hours late). I settled on this 5-star recipe because I could easily adjust the oven’s temperature, which I eventually lowered down to 250-degrees. Everything worked out perfectly, and I even had time to cool off in the town pool. The ribs were tender and delicious. The sauce was silky smooth and rich, like a gravy. I served them with mashed potatoes, but it could also be served with bread or buttered noodles. I originally made this recipe 2 years ago, I gave it 5-stars then, and I give it 5-more-stars today.
- I browned the beef in 3 batches, though the recipe said that it would fit in two batches. It did not fit, so the extra batch added 10 minutes.
How much work? Medium.
How big of a mess? Medium/High.
Start time 1:00 PM. Planned Dinner time 6:00 PM.
Chris Kimball’s original recipe is here. The descriptions of how I prepared the recipe today are given below:
3-1/2 pounds boneless short ribs
Ground black pepper
2 tablespoons vegetable oil
2 large onions
1 tablespoon tomato paste
6 medium garlic cloves
2 cups red wine
1 cup beef broth
4 large carrots
4 sprigs fresh thyme
1 bay leaf
1/4 cup cold water
1/2 teaspoon unflavored gelatin
- Trim away of excess fat; I had none. Pat the ribs dry with paper towels. Evenly sprinkle the ribs with 2 teaspoons salt and 1 teaspoon pepper.
- Set a large Dutch oven over medium/high burner and pre-heat 1 tablespoon vegetable oil until it begins to smoke.
- Brown the beef in 2 to 3 batches, cooking ribs for 5 minutes without moving. Flip and continue cooking for another 5 minutes. If there is too much smoke you will need to reduce the burner. When browned, transfer ribs to a medium bowl and set aside.
- Repeat the browning with remaining batches, adding 1 tablespoon of vegetable oil before each batch.
- Meanwhile, peel the onions. Thinly slice them from pole-to-pole.
- When the Dutch oven becomes free, reduce the burner to medium. Cook onions for 14 minutes until they begin to brown; stirring occasionally to ensure the cook evenly. It may be necessary to add a tablespoon or two of water if they begin to become to dark.
- While the onions are cooking, adjust a rack to the lower/middle position of your oven. Pre-heat it to 300-degrees.
- Mix the tomato paste into the Dutch oven and cook for about 2 minutes. Press garlic directly into the oven and cook for just 30 seconds.
- Increase burner to medium/high and add 2 cups of red wine. Reduce for 10 minutes, scraping the bottom of the pot.
- Meanwhile, peel the carrots and cut them crosswise (into wheels) into 2″ pieces. Add beef broth, carrot slices, thyme and bay leaf.
- Add the beef and any accumulated beef juices to pot. Cover and bring to simmer over the burner, then move to the 300-degree oven. Cook for 2 to 2-1/2 hours, use tongs to turn the meat every hour. The meat will be ready when it is fork tender.
- With 5 minutes to go, sprinkle gelatin over cold water. Use tongs to move the meat and carrots to a serving plate and tent with aluminum foil
- Strain braising liquid using a fine-mesh strainer into a fat separator, pressing down on the solids with a rubber spatula to remove as much liquid as possible. Throw away the solids.
- After allowing the fat to rise for 5 minutes, return the sauce to dutch oven and reduce for 8 minutes over medium burner.
- Remove the pot from burner and mix in gelatin. Adjust the seasoning of the sauce with salt and pepper according to taste.