It’s definitely the time of year for comfort food – stews, soups and anything else that’s warm and hearty. Slow cookers and big soup pots are in full rotation around my house right now, but I thought I’d try something new (for me) and cook up some beef short ribs.
These ribs were a showstopper right out of the gate, and I couldn’t wait to cook them up! Silver Sage Beef provided some beautiful short ribs for this recipe. When slow cooked, this particular cut of beef becomes a tender, falling-off-the-bone, melt-in-your-mouth delight!
Market Sourced Ingredients
- Olive oil from Soffitto
- 6 thick-cut meaty beef short ribs from Silver Sage Beef
- 1 head of garlic (cut in half horizontally) from Blush Lane Organics
- 4 cups beef stock from Stock and Sauce
- 150g pancetta from Fresh Delicious
- 250g button mushrooms (halved) from Blush Lane Organics
- Sea salt and freshly ground black pepper
- 1 tbsp tomato paste
- Red wine (1 – 2 cups)
Alright, the first thing to do is preheat the oven to 350 degrees.
This dish starts on the stovetop and ends in the oven, so choose a pan or Dutch oven that can get the job done. Heat the pan on the stove top on medium-high, and add the olive oil. Season the short ribs with salt and pepper and fry for about 10 – 15 minutes. You’ll want them to get nice and brown on all sides.
Set the halved garlic head; cut side down, in the bottom of the pan. Add the tomato paste and let it heat up for a minute or two before deglazing the pan with the red wine (use as much as you need, about 1 – 2 cups). Bring this concoction to a boil and let cook for 10 – 15 minutes until it is reduced by half. At this point, add the beef stock until it’s almost covering the ribs (the actual amount will depend on the dimensions of your pan). Bring to a boil again.
Put the lid on your pan, or cover with foil and move it into the preheated oven. Cook for 3 – 4 hours, basting the ribs as you go. You’ll know they’re done when the meat is super tender and starting to fall off the bone.
When the ribs look about ready to come out, fry the pancetta in a pan on the stove top until nice and crisp. Add in the mushrooms and cook until tender, about 5 minutes. Drain any excess fat.
Remove the done short ribs from the oven and set aside (in a serving dish if you’re getting fancy). Scoop out the garlic and squeeze the cloves out of their skins and pass through a sieve, or mash with a fork. Strain the rest of the liquid from the pan as well and mix it with the roasted garlic. Reduce to your desired consistency by cooking it a little longer on the stove top.
Now it’s just a matter of assembly! Serve the ribs with the pancetta and mushroom mixture on top. Spoon some of that sauce over the whole thing, and voila!
Any seasonal veggies (which are still plentiful at the market right now) would make a great accompaniment for this dish. I ended up roasting whatever vegetables I had in the fridge to go along with this meal (carrots, squash, parsnips, broccoli). You could also serve them with a side salad or anything your heart desires.
Pick up the ingredients for this recipe and others at the Market this weekend! We’ve got what you need!