Editor’s Note: This is a long recipe, but VERY worth the effort. Husbands, Get in and help by cutting veggies and generally being labor. It’s a great bit of fun with your wife – she loves feeding you, and will appreciate having pre-cut ingredients to use!
https://www.simplymadeeats.com/7900/oven-baked-boneless-beef-short-ribs
Prep Time
30 minutes
Cook Time
2-1/2 minutes
Serves
4-6
Spare-Rib Ingredients
- 4 to 5 boneless beef short ribs (2 to 2.5 pounds)
- 2 teaspoons salt
- ¼ teaspoon black pepper
- 1 tablespoon olive oil
- 1 tablespoon salted butter
- 1 carrot, peel and diced
- 1 celery stalk, diced
- ½ large yellow onion, diced (about 1 cup)
- 3 garlic cloves, minced
- 1 tablespoon tomato paste
- ½ cup dry red wine, like Cabernet Sauvignon
- 2 cups beef stock
- 4 sprigs of fresh thyme
Brown Gravy Ingredients
- 1 tablespoon salted butter
- 1 tablespoon all purpose flour
- ¾ cup of short rib drippings pepper
Spare-Rib Steps
1
Preheat the oven to 300 degrees.
2
Season the Short Ribs with a teaspoon of salt on front and back sides and allow to sit for a few minutes at room temperature.
3
Peel and chop the 1 carrot, 1 celery, 1/2 an onion, and 3 gloves of mince garlic.
4
Into a dutch oven on medium heat, add in the 1 Tbs of olive oil and allow to heat for 2 to 3 minutes.
5
Slowly add in the first short rib, and listen for a loud sizzle. Once you get the sizzle, add in the rest of the short ribs into the pot. Sear the top and bottom side for about 3 to 4 minutes each. Remove ribs to a plate.
6
Add 3 minced garlic cloves and 1 Tbs of tomato paste. Cook for 60 seconds while stirring to combine the paste.
7
Pour in the 1/2 cup of wine and use a wooden spoon to scrape up the browned bits at the bottom of the pan. Cook for about 4-5 minutes.
8
Pour in the 2 cups of Beef Stock and nestle in the short ribs and 4 sprigs of thyme..
9
Cover and move into the oven to bake. Cook for 1-½ hours.
10
Uncover and flip the short ribs over to the other side. Cover again and cook for another 1 to 1-1/2 hours, with a total baking time of 2.5 to 3 hours.
Brown Gravy Steps
1
Remove the thyme stems and add ¾ cup of the drippings with vegetables into an immersion blender cup (or blender or food processor). Immersion blend the ingredients until fully combined. Set aside.
2
Into a large skillet on medium heat, melt 1 tablespoon of butter. Add in 1 tablespoon of flour and stir together with a wooden spoon until combined to create a roux. Allow it to get light brown, while continuing to stir.
3
Pour in the immersion blended drippings and bring heat down to medium low. Allow it to cook until it thickens. It should only take a few minutes. Season with a bit of black pepper & Enjoy!