Slow Cooked Beef Short Ribs
with Tomato Glaze
Slow roasted for a full eight hours in a Dutch oven, then broiled and caramelized with a delicious tomato glaze.
This was highlighted on The Daily Meal website and I decided to try it - somewhat. As usual, I made a few adjustments. I cooked my ribs at a slightly higher temperature (250° instead of 195°), as well as making some changes to the braising liquid based on what I has available at the time. This is one of those dishes that you make while lounging about the house all day, enjoying the aroma of a delicious dinner cooking down all day.
In order to enjoy the delicious gravy this recipe imparts, the easiest way to get rid of the grease from the ribs is to use a fat separator. This ingenious device uses the specific gravity of oil to pull the delicious pan gravy from the bottom, leaving the fat behind. It an easy, indispensable way to separate the good stuff from the not-so-good stuff and every kitchen should have one.
Essentially, this is a three step process; first you brown the ribs, followed by slow braising them in a Dutch oven for the whole day. Finally, you slather on the tomato glaze and broil the ribs until they pick up a delicious caramelize crust; then, serve with the gravy over mashed potatoes, polenta, grits, rice or noodles.
Slow Cooked Beef Short Ribs with Tomato Glaze
Ingredients
- 8-12 beef short ribs
- 20 baby carrots
- 3 stalks celery, cut into 4-5 pieces each
- 1 large yellow onion, cut into quarters
- 2 cups beef stock (like Swanson's or Kitchen Basics)
- 3 tbsp minced garlic
- 1 cup dry red wine
- 1 tsp dried oregano
- 1 tsp dried coriander
- 1/4 tsp ground cumin
- 2 bay leaves
- 6 tbsp vegetable oil
- 1/8 tsp fine sea salt
- 1/8 tsp seasoned pepper (like, Lawry's)
- non-stick cooking spray (like, Pam)
- 1 6-oz can tomato paste (like Hunt's)
- 1/4 cup apple cider vinegar
- 2 tbsp Worcestershire Sauce
- 1 tbsp light soy sauce (like, Kikkoman Less Sodium)
- 1 tsp paprika
- 3 tbsp extra virgin olive oil
- 1/8 tsp seasoned salt (like, Morton's Season-All)
- 1/8 tsp Worcestershire black pepper (like McCormick)
Instructions
- Take the short ribs out of the refrigerator 2 hours before cooking. Season with the sea salt and seasoned black pepper and allow to sit.
- In a large Dutch oven with a tight fitting lid, heat the vegetable oil on the stove over medium high until shimmering. In batches, brown the ribs in the hot oil, about 2 minutes on each side. Remove the ribs to a platter.
- Pre-heat the oven to 250°F.
- Add more oil to the Dutch oven if necessary, then toss in the celery, onions and carrots. Stir frequently until the onions begin to pick up a little caramelized color and start to fall into pieces, about 10 minutes.
- Add the garlic to the pot and cook for another minute. Season with salt and pepper, and stir constantly for about ten minutes just until they start to pick up some color. The onions should have fallen into pieces and become slightly caramelized.
- In a mixing bowl, blend together the wine, beef stock, oregano, coriander and cumin.
- Add the ribs back to the Dutch oven bone side up, including any juices that have accumulated on the platter.on top of the vegetables, bone side up. Pour the beef stock and wine mixture over the ribs. The liquid should come halfway up to the sides of the ribs.
- Bring the liquid in the Dutch oven to a boil over the stove, then cover and put in the oven for eight hours.
- Mix all of the glaze ingredients together a few minutes before you're ready to take the ribs out of the oven.
- Line a cookie sheet or a sheet pan with aluminum foil for easy clean-up, and spray with some non-stick spray.
- Remove the ribs from the Dutch oven to the sheet pan, bone side down, and liberally apply the tomato glaze to top and sides of the rib meat.
- Re-adjust the rack in your oven if necessary so that the ribs will be about 6-inches away from the broiler elements, and reset the oven to turn the broiler on high heat.
- Place the ribs under the broiler and cook until the glaze becomes brown and bubbly, 3-4 minutes, but watch carefully as the tomato paste can quickly burn.
- When the ribs are done, remove from the oven, cover with a sheet of aluminum foil and allow them to rest for 10 minutes.
- While the ribs are resting, take a cup or two of the braising liquid and place in a fat separator. Let it sit for a minute while the oil rises to the top.
- Scoop up a few of the braising vegetables from the bottom of the Dutch oven and put into a small mixing bowl. You can roughly mash the carrots if you wish, then pour the separated gravy into the bowl.
- Set a rib or two on a portion of mashed potatoes, polenta, grits. rice or noodles and pour the gravy over before serving.