Ingredients

How to make it

  • Heat one tablespoon of oil in a deep heavy dutch oven (I use cast iron with a lid).
  • Brown the ribs until lightly browned on all sides, about 3 minutes.
  • Transfer to platter and sprinkle with salt.
  • Pour off accumulated fat from the dutch oven.
  • Return cooker to medium heat, add the other tablespoon of oil and add the carrot, onion and garlic. Cook until the veggies begin to soften, stirring often, to keep the garlic from burning.
  • Add the liquid to the pot,using a wooden spoon to scrape up the browned bits from the bottom of the pot.
  • Add the thyme, peppercorns, bay leaf to the liquid.
  • Add the beef back in the pot.
  • Cover with a double thickness of aluminum foil and the heavy lid.
  • Place in oven and bake at 350 degrees for 40 minutes, remove from oven and swap the ribs from the bottom to the top, recover and put back in the oven for another 30 minutes.
  • You want the ribs to be tender but not falling off the bone. Remove before they start falling apart. I start checking about every 10 minutes or so after the first 50 minutes of cooking. I test with a fork poke to see how tender the meat is....if it is very resistant, I cook just a little longer.
  • Remove the ribs from the broth and transfer them to a wire rack set over a sheet pan. You want them to cool and drain at this point.
  • You can prepare this ahead of time and fix the rest of your meal while the beef bones rest. Tent them with foil.
  • Do not toss out the broth, it is delicious. Strain and refrigerate overnight, remove the congealed fat from the top and you have great seasoned broth for onion soup or any other prep calling for beef broth.
  • Preheat oven to 400 degrees.
  • Mix dijon mustard, minced garlic, pepper flakes, anchovy paste into a smooth paste. Mix the panko and the oil in a shallow soup plate until evenly moistened.
  • Pat the short ribs dry with paper toweling. Brush evenly with the mustard/garlic mix. Roll in Panko crumbs to coat heavily.
  • Place on foil covered sheet pan sprayed with nonstick spray.
  • Bake in hot oven, turning once until the crust is browned about 16 minutes total time.
  • I like this served with a white bean puree, seasoned with crispy shallots, rosemary and a drizzle of balsalmic vinegar. It begs for a crisp green salad simply dressed with a lemon and oil dressing.

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  • image 6 years ago
    This is a different way of doing ribs. I'm printing to use in the future. Thanks for sharing.
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