Grateful Grits

Get ready to embark on a carnivorous adventure because, in my culinary universe, beef short ribs reign supreme. These succulent pieces of meat are, without a doubt, the royalty of ribs, surpassing any other contender that dares to enter your taste buds’ domain. However, I won’t sugarcoat it – they demand a bit more effort. So, strap in, my friends, because what follows is a two-day journey, but let me assure you, every moment invested is a step towards carnivorous bliss.

Now, I get it. The mention of a two-day process might have triggered a reflex to close the blog, but hold on, dear reader. Don’t let the time commitment scare you away because, trust me, the payoff is beyond worth it. Let’s dissect the timeline before we dive deep into the recipe, just to ease those initial apprehensions.

Day one kicks off with about an hour of hands-on work, followed by three hours of tantalizing anticipation in the oven. It’s a teaser, a glimpse of the greatness that awaits. Now, don’t let day two’s slightly increased labor intensity throw you off. It’s a deceptive illusion, and I promise it’s nowhere near as daunting as it may seem at first glance. The moment these heavenly ribs grace your taste buds, any fleeting doubts about the effort invested will be obliterated.

Here’s the golden rule – since these ribs require a considerable amount of dedication, make it a communal feast. This isn’t your average weeknight dinner; these beef short ribs are meant to be shared, celebrated, and relished in the company of friends. Trust me, the shared joy and the chorus of appreciative murmurs around the table will make it all worthwhile.

So, my fellow culinary enthusiasts, gear up for the journey. Day by day, hour by hour, you’re crafting an experience that transcends the ordinary. Beef short ribs await, and the symphony of flavors that will dance on your palate is a reward that elevates this culinary escapade to legendary status. After all, the best things in life, even in the world of cooking, are meant to be shared.

Prepping the Short Ribs

Embarking on the quest for the perfect short ribs has been a journey filled with revelation, and here’s a nugget of wisdom that stands tall amidst the culinary learnings – not all short ribs are created equal. It’s a truth that demands attention, a call to arms for those in pursuit of meaty excellence. So, fellow food enthusiasts, let’s dive into the art of selecting the right short ribs for a culinary masterpiece.

First and foremost, ditch the impersonal aisles of generic grocery stores. If you’re serious about this short rib endeavor, pay a visit to an actual butcher. It’s here that you’ll uncover the secret to transcendental beefy delight – thick, glorious short ribs that will leave those grocery store imitations in the dust. Trust me; not all short ribs are born equal, and the cut of the meat is your gateway to carnivorous satisfaction.

Now, picture this: you’ve secured your prize – those luscious, thick short ribs that promise a flavor symphony. But the journey doesn’t end there. Lay them out on a wired rack with a sturdy cookie sheet beneath, creating the stage for the pre-cooking ritual. Sprinkle salt generously, coating each rib on all sides. Here’s the magic touch – give them at least thirty minutes to marinate in this savory embrace. It’s not just about seasoning; it’s about coaxing out the natural, beefy charisma that will make your short ribs unforgettable.

Now, let’s talk timing. If your culinary excitement is ready to be unleashed within the next thirty minutes, there’s no need to exile your short ribs back to the chilly embrace of the refrigerator. In fact, it’s the meat’s chance to shine at room temperature. A short stint at the ambient warmth before the cooking extravaganza begins allows the meat to surrender to the culinary dance that awaits. The result? Juicier, more tender short ribs that will have you questioning if you’ve just ascended to carnivorous heaven.

In this culinary escapade, every step matters. So, from butcher to rack, salt to room temperature, each choice contributes to the symphony of flavors that will unfold on your plate. It’s not just about cooking; it’s a meticulous dance, a harmony that transforms mere short ribs into a gastronomic revelation. So, my friends, heed the call for meaty discernment – because in the world of short ribs, the journey to perfection is a path paved with flavorful choices.

The Main Event

Prepare to embark on a culinary symphony as we transform these short ribs into a masterpiece. First, summon the aromatic dance of flavors by generously pouring olive oil into a deep roasting pan, perched atop the stove, basking in medium-high heat. Now, let’s give those succulent ribs the VIP treatment – pepper them up on all sides. As the oil reaches its sizzling crescendo, nestle the ribs into the pan, turning them into a rich, browned delight on every side. Once they’ve achieved the perfect sear, escort them out of the pan, setting them aside to bask in their glory.

With the oven eagerly preheating to a cozy 300 degrees, it’s time to shift our focus to the supporting cast – the vegetables. Chop up two carrots, two stalks of celery, and a medium onion, unleashing a burst of colors and textures. Into the roasting pan, they go, engaging in a swift sauté until their edges soften and aromas mingle. Cue the entrance of garlic cloves, smashed and ready to infuse their magic. Another minute or two, and these veggie maestros gracefully exit the stage, leaving behind a symphony of flavors.

Now, for the pièce de résistance – the reduction of a whole bottle of Pinot Noir, or your preferred dry red, to a concentrated quarter. In the same roasting pan that witnessed the searing spectacle, pour in the wine, coaxing out those flavorful bits from the sides and bottom. As the wine undergoes its alchemical transformation, reintroduce the short ribs to the pan, generously bathing them in a beefy broth – six to ten cups of liquid artistry, with at least eight cups being the elixir of beef broth.

A grand finale awaits in the oven for a triumphant three hours, with a brief intermission to introduce the sautéed vegetables for an additional forty-five minutes. Post-oven, let the roasting pan cool for a minimum of an hour before tucking it into the fridge for an overnight flavor symphony.

As dawn breaks, witness the rise of the fat, patiently awaiting its dismissal. With a deft hand, scrape away the fat, a decision point – discard or delve into the realm of beef tallow (a topic for another blog). Back on the stove, in medium heat, reduce the liquid to a mere quarter of its former self. A periodic basting ensures the meat’s succulence, and once the liquid reaches its concentrated glory, brace yourself for a revelation – the best short ribs you’ve ever tasted. Culinary perfection achieved, my friend!

Beef Short Ribs

Ingredients:

12 lbs. of Beef Short Ribs

1 Chopped Onion

2 Chopped Carrots

2 Chopped Stalks of Carrots

Salt

Pepper

Olive Oil

3-4 Cloves of Smashed Garlic

1 Bottle of Dry Red Wine (I prefer Pinot Noir)

6-10 cups of Beef Broth

Directions:

1. Salt all sides of ribs at least 30 minutes prior to cooking
2. Season with pepper on all sides right before cooking
3. Pour a generous amount of olive oil into the roasting pan and turn heat on medium high heat.
4. Brown ribs on all sides, remove the ribs from the roasting pan.
5. Preheat oven to 300 degrees.
6. Sauté the vegetables in the roasting pan until softened.
7. Add garlic and sauté another minute or two, remove vegetables from roasting pan and set aside.
8. Pour wine into the roasting pan and reduce it to a quarter of the bottle.
9. Add the ribs back into the roasting pan and cover them with beef broth.
10. Bake for three hours. Add the vegetables into the roasting pan and bake for another forty-five minutes.
11. Remove from oven and allow to cool for at least an hour. Then place in the refrigerator overnight.
12. The next day, take the roasting pan out of the fridge and scrape the fat off the top. (the fat can be discarded or turned into beef tallow, but it will not be used for this recipe)
13. Put the roasting pan on the stove on medium heat and reduce the liquid to one quarter of what it currently is. Baste the meat periodically to prevent it from drying out. Once the liquid is reduced, you are ready to enjoy the best ribs ever!