As with the albondigas recipes, the Accidental Locavore has also worked and eaten my way through a lot of short rib recipes. This one is from Gordon Hammersley’s Bistro Cooking at Home. You can make them in the oven, or a slow cooker, your choice. This serves 6 but you can easily cut it back to 2 or 4. Figure two short ribs per person unless they’re huge. When I cut down the recipe, I usually just cut down on the vegetable oil, beer, and broth, everything else just adds flavor. Serve them with your favorite mashed potatoes, I usually add a lot of horseradish to them when I serve them with these ribs, it really brings out the flavor and helps to cut some of the richness.
- 6-8 pounds beef short ribs
- Salt & pepper (I use kosher salt for everything)
- About 3 tablespoons vegetable oil
- 1/2 pound bacon cut into 1″ pieces
- 2 medium sized red onions sliced into 1/2″ rounds (cut across the onion to make rings)
- 2 tablespoons tomato paste (if you buy it in a tube it costs more, but you always have it for weird amounts like this)
- 2 bottles stout beer (I use Guinness, and the cans are fine too)
- 1/4 cup red wine vinegar
- 2 cups beef stock (1 can, and some water is fine)
If you’re using the oven, preheat to 350. Salt and pepper the short ribs. In a large heavy pot (ovenproof if you’re baking them) heat the oil until very hot. Sear the ribs (in batches if you’ve got a lot of them) until brown on all sides. Remove the ribs from the pan, and pour off the excess oil, but don’t clean the pan. Add the bacon and cook until the fat is rendered, about 5 minutes. Add the onions and cook until lightly browned, about 6 minutes (don’t worry if the onions start to fall apart–they will). Add the tomato paste and cook, stirring, for another 2 minutes. Add the beer, vinegar, beef stock, and the ribs. Bring the liquid to a boil. At this point you can cover the pot and cook in the oven until they’re fork tender, about 2 hours and 15 minutes. Alternatively, just dump everything into the pot of a slow cooker, cover and cook on low while you’re at work. When you’re ready to serve, remove the ribs, and onions from the pot, and pour the remaining liquid into a wide saucepan. Bring the liquid to a boil and cook until it’s reduced by at least a third (your call as to how thick you want the sauce). Taste and check for seasoning. Add the ribs and onions back to the sauce, serve and enjoy!
Thanks to Michelle Girasole of the Sassy Ladies for suggesting more recipes for slow cookers, it reminded me about this great recipe.