Fall Off The Bone Short Ribs
From choclytcandy 15 years ago
- 150 minutes to make
- Serves 4
Food Network Recipe #393307
Ingredients
- 3 lbs beef short ribs shopping list
- kosher salt and freshly cracked black pepper shopping list
- 3 tbs oil (I used olive oil) shopping list
- 1 small onion, diced shopping list
- 1 cup dry red wine shopping list
- 1/4 cup balsamic vinegar shopping list
- 1 (14 ounce) can stewed tomatoes shopping list
- 4 cups beef stock shopping list
- 2 sprigs fresh thyme shopping list
- 1 sprig fresh rosemary shopping list
- (I added one shallot, half of a peeled orange and some celery leaves and stalks) shopping list
- 4 brioche bread or ciabatta buns (I used Jewish Rye) shopping list
- Kicked up coleslaw, recipe follows (I omitted) shopping list
- Kicked Up Cole Slaw: shopping list
- 1 (16 oz) package shredded cole slaw mix shopping list
- 1/2 red onion, sliced thin shopping list
- 2 green onions, sliced shopping list
- 2 tbs sour cream shopping list
- 2 tbs white vinegar shopping list
- 3/4 cup mayonnaise shopping list
- 2 tbs sugar shopping list
- Several dashes hot sauce shopping list
- 1/2 tsp coarsely ground black pepper shopping list
- Pinch cayenne pepper shopping list
- 1/4 teaspoon celery salt shopping list
- Pinch kosher salt shopping list
How to make it
- Preheat oven to 375 degrees.
- Season the short ribs with salt and pepper.
- In a large Dutch oven or soup pot over medium-high heat, add the oil. Sear the ribs on all sides until well colored and slightly charred. Remove the ribs from pan to a plate and set aside.
- Over medium-low heat, add the onions to the Dutch oven and cook for 1 to 2 minutes.
- Add the red wine and vinegar and reduce liquid by half.
- Stir in the tomatoes, stock and fresh herbs.
- Add the short ribs and cover the pot. Cook for 90 minutes at 375 degrees, then turn up to 400 degrees and cook for an additional hour.
- Remove from oven, transfer ribs to a large bowl and shred meat.
- Assemble the sandwiches on brioche buns with slaw.
- Skim the fat from the cooking liquid, strain into a serving bowl and use for dipping sandwiches.
- The sauce is great and can be served over pasta as well. I strained the sauce and will use it to flavor dishes that call for a beef broth.
- Consider doubling the recipe because you will definitely want left overs.
- Kicked Up Cole Slaw Directions:
- In a large bowl, mix together all ingredients. Allow to sit in refrigerator for 30 minutes before serving.
- Serve on top of sandwiches.
The Rating
Reviewed by 17 people-
Sounds great, love the slaw!
maureenlaw
in ST LOUIS loved it
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What can i say that has not been said!?
Read all above you and you have my opinion lol!!
five forky
goodeat
in Benton loved it
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YUM! I happen to have some short ribs in the freezer. Sounds delicious! ;')
justjakesmom
in Everett loved it
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