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Easiest Short Ribs – EVER!

When the words ‘easiest’ and ‘short ribs’ are in the same sentence, we imagine you’ll do a double take, just like we did! Jackie is back in the NECM kitchen making short ribs seem easy, and we are HERE FOR IT! Holiday meals are in your future, and we want to make cooking easier without losing any of the funk or flavor!

Ingredients:

  • All purpose flour
  • Salt + pepper
  • 4 Tbsp unsalted butter
  • 4 bone-in beef short ribs
  • 1 bottle of decent, but not pricey red wine (a wine you would drink!)
  • 10 garlic cloves
  • 1 bundle of thyme, tied together with kitchen twine. About 5-10 stems
  • 4 cups low sodium beef broth

Directions:

  1. Preheat the oven to 325 degrees
  2. Whisk together enough flour to dredge short ribs, a few heavy pinches of kosher salt and grinds of fresh cracked pepper
  3. Heat a dutch oven over medium low heat. Add 2 tbsp of butter
  4. Dredge the short ribs, and brown the ribs on all four sides; about 3 minutes per side, so each side gets golden brown
  5. Remove the short ribs from the pot and place them onto a plate
  6. Next, add one more tbsp of butter and add your garlic cloves over low heat. Cook only until lightly golden brown and then place on the plate with the short ribs
  7. 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.
  8. When the wine is cooked down, place the short ribs and garlic back into the dutch oven. Pour in beef broth
  9. 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
  10. Once fully cooked, you are ready to serve your short ribs. Serve with parmesan thyme polenta or mashed potatoes

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