Easiest Short Ribs Ever
Overview
OK, ok, the name of this recipe does hold true. This I promise.
It’s flavorful, tender, and so damn easy to make you’re going to want to go and get yourself some short ribs like STAT. And because of that, I am going to save you all the bla bla bla blog post stuff and get straight to it.
Serves 3-4
Hi, I’m Jackie, Founder of Jackie Cooks and Drinks, and a BIG believer that cooking, creating and entertaining should be FUN.
Shopping List
-
all purpose flour for dredging
-
salt + pepper
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4 tbsp unsalted butter (you can easily substitute a butter spread; I have done this in the past!)
-
4 bone-in beef short ribs
-
1 bottle of decent, but not pricey red wine (a wine you would drink!)
-
10 garlic cloves ( yes, 10)
-
1 bundle of thyme, tied together with kitchen twine. About 5-10 stems
-
4 cups low sodium beef broth
Method
Preheat the oven to 325 degrees.
Whisk together enough flour to dredge the short ribs + a few heavy pinches of kosher salt and grinds of fresh cracked pepper.
Heat a dutch oven over medium low heat. Add 2 tbsp of butter.
Dredge the short ribs, and brown the ribs on all four sides; about 3 minutes per side, so each side gets golden brown.
Remove the short ribs from the pot and place them onto a plate.
Next, add one more tbsp of butter and add your garlic cloves over low heat. Cook only until lightly golden brown and then place them on the plate with the short ribs.
The wine. Now comes the wine.
Pour the ENTIRE bottle of red wine (a blend, a shiraz, or a cabernet is perfect) into the dutch oven and bring to a boil. Throw in your bundle of thyme and cook the wine down by half; this should take 5-10 minutes.
When the wine is cooked down, place the short ribs and garlic back into the dutch oven. Pour in your beef broth.
Bring everything to a boil then remove from the heat. Place a lid on the dutch oven and place into the oven for 3.5 hours.
Once fully cooked, you are ready to serve your short ribs. I recommend serving these short ribs with parmesan thyme polenta or mashed potatoes.
Bon Appetit!
Easiest Short Ribs Ever
Equipment
- dutch oven
Ingredients
- all purpose flour for dredging
- salt + pepper
- 4 tbsp unsalted butter (you can easily substitute a butter spread; I have done this in the past!)
- 4 bone-in beef short ribs
- 1 bottle of decent, but not pricey red wine (a wine you would drink!)
- 10 garlic cloves ( yes, 10)
- 1 bundle of thyme, tied together with kitchen twine. About 5-10 stems
- 4 cups low sodium beef broth
Instructions
- Preheat the oven to 325 degrees.Whisk together enough flour to dredge the short ribs + a few heavy pinches of kosher salt and grinds of fresh cracked pepper.Heat a dutch oven over medium low heat. Add 2 tbsp of butter.Dredge the short ribs, and brown the ribs on all four sides; about 3 minutes per side, so each side gets golden brown.Remove the short ribs from the pot and place them onto a plate.Next, add one more tbsp of butter and add your garlic cloves over low heat. Cook only until lightly golden brown and then place them on the plate with the short ribs.The wine. Now comes the wine.Pour the ENTIRE bottle of red wine (a blend, a shiraz, or a cabernet is perfect) into the dutch oven and bring to a boil. Throw in your bundle of thyme and cook the wine down by half; this should take 5-10 minutes.When the wine is cooked down, place the short ribs and garlic back into the dutch oven. Pour in your beef broth.Bring everything to a boil then remove from the heat. Place a lid on the dutch oven and place into the oven for 3.5 hours.Once fully cooked, you are ready to serve your short ribs. I recommend serving these short ribs with parmesan thyme polenta or mashed potatoes.Bon Appetit!
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