Short ribs. Go to a hip restaurant these days and it’s all you’ll ever see. Short rib this, short rib that. Hell, I even had it at my wedding, that’s how boujee I am. Why are they everywhere? Probably because they’re fairly easy to prepare, cheaper than other cuts of meat (or at least used to be), and they remain flavorful after a good braising.
Short ribs come from the plate of the cow and they carry a good amount of meat, it’s important to remember that there are multiple cuts of short rib and that English Cut is the typical cut of short rib that’s served out in western restaurants. Korean restaurants will often serve what’s called a flanken cut which is more of a cross section of short ribs as opposed to a singular chunk.
I love to braise English cut short ribs because it’s so much flavor and you can really go wild with flavors when it comes to braising. Word to the wise though, short rib can be very fatty, especially the English cut. So be sure to either butcher some of the extra fat off before you cook it or skim the fat afterwards so you’re not left with a whole mess of beef fat. (Make sure you keep that fat though, that’s kitchen gold in my book).
Anyways, today’s recipe is a classic take on the English cut short rib and it’s perfect for the fall/winter season. Short ribs are very slow cooker friendly, but I overall loathe the crock pot because I feel you can build flavors like you would normally in a regular pot, but you do you. Braise these on a weekend day and you’ll be very pleased with the outcome.
Ingredients
5 Pieces of English Cut Short Rib
1 Tbsp. Salt
1/2 Cup of Red Wine
1 Tsp. Black Pepper
1 Tsp. Thyme
1/2 Cup Diced Onion
2 Tbsp. Minced Garlic
2 Tbsp. Butter
2 Cup Chicken Broth
Method
Step 1- In a large dutch oven, heat 1 tbsp. of butter, then add your onion, garlic, and thyme.
Step 2- Coat the short ribs with the salt and pepper and allow to come to room temp.
Step 3- Once the onion mixture has softened, you can remove them and set aside to add back in.
Step 4- Heat the other tablespoon of butter, then add your short ribs fat side down.
Step 5- Allow the short rib to get a golden brown coating on all sides, then add back in the onion mixture.
Step 6- As the pan gets a golden brown surface on the bottom, add the red wine to deglaze the surface, then allow the wine to reduce so that you have a nice brown sauce.
Step 7- Addd in your chicken broth, and then reduce heat to low and cook for 5 to 6 hours so that the meat falls off the bone. Check periodically it may cook faster depending on your oven, but remember low and slow never hurt anybody.
- 5 Pieces of English Cut Short Rib
- 1 Tbsp. Salt
- 1/2 Cup of Red Wine
- 1 Tsp. Black Pepper
- 1 Tsp. Thyme
- 1/2 Cup Diced Onion
- 2 Tbsp. Minced Garlic
- 2 Tbsp. Butter
- 2 Cup Chicken Broth
- Step 1- In a large dutch oven, heat 1 tbsp. of butter, then add your onion, garlic, and thyme.
- Step 2- Coat the short ribs with the salt and pepper and allow to come to room temp.
- Step 3- Once the onion mixture has softened, you can remove them and set aside to add back in.
- Step 4- Heat the other tablespoon of butter, then add your short ribs fat side down.
- Step 5- Allow the short rib to get a golden brown coating on all sides, then add back in the onion mixture.
- Step 6- As the pan gets a golden brown surface on the bottom, add the red wine to deglaze the surface, then allow the wine to reduce so that you have a nice brown sauce.
- Step 7- Addd in your chicken broth, and then reduce heat to low and cook for 5 to 6 hours so that the meat falls off the bone. Check periodically it may cook faster depending on your oven, but remember low and slow never hurt anybody.
