Kate's Cuisine

May 09 2014

Kate’s Short Ribs

Spare Ribs

I really love Chuck Hughes, and his short ribs dish was one of the best things that has ever come out of my kitchen. But that doesn’t mean that I love everything about them. No, in fact, I don’t love that his recipe takes two bottles of wine, uses beets which I rarely have in the house, or that they’re just overall incredibly expensive. So last time I had a hankering for this cut of beef, I decided to go out on my own and create short ribs that both my tummy and my wallet would enjoy. Turns out, it’s not all that hard – nor were they all that different from Hughes’ version.

4 beef short ribs $14.85
2 large onions, roughly chopped $0.94
3 celery stalks, roughly chopped $0.39
2 large carrots, roughly chopped $0.34
6 cloves garlic, smashed $0.06
2 sprigs fresh rosemary $1.00
2 sprigs fresh thyme $0.50
1/2 cup all-purpose flour $0.07
6 cups chicken or beef stock $1.50
3 tablespoons canola oil $0.06
Salt $0.01
Pepper $0.01

Total cost $19.73
Cost per serving $4.93

1.) Season short ribs with salt and pepper and toss in all-purpose flour, reserving about 1/4 cup for later. In a large Dutch oven, heat canola oil over medium-high heat. When hot, add short ribs (in batches if necessary, to avoid overcrowding) and brown on all sides so that a carmalized crust forms. Remove ribs from pot, transfer to a plate, and lower heat to medium.

2.) To the pot add the onions, celery stalks, carrots, garlic, rosemary, thyme, and a sprinkling of salt and pepper. Stir to combine and coat all ingredients in oil, and cook until vegetables are just softened, about five minutes. Place the short ribs back into the pot and add most of the broth, reserving about 1/2 cup for later use. Scrape the bottom of the pot to get any browned bits that are stuck there.

3.) Bring the entire mixture up to a boil, and then cover and lower the heat so that the entire pot is just barely simmering. Allow to cook until the meat is tender and just about falling off the bone, about 2.5 – 3 hours.

4.) When meat has finished cooking, remove ribs from pot once again and transfer to a plate. Place a colander or mesh sieve over another saucepan and strain the sauce from the large Dutch oven. Move the strained sauce back to the Dutch oven, and place it over high heat. While it comes to a boil, combine together the reserved broth and all-purpose flour to form a slurry and whisk vigorously to ensure that the two are completely combined. Once the sauce has come to a boil, add the slurry to the sauce and stir just until it’s thickened. Turn heat down to low.

5.) Season the sauce and return the short ribs back to the Dutch oven. Allow to cook for just a few minutes more, until the ribs have completely warmed back through. Then serve with sauce drizzled over top of the ribs or served on the side.

6.) Serve and enjoy!

No responses yet

Trackback URI | Comments RSS

Leave a Reply