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Add These Fall-Off-the-Bone Braised Short Ribs to Your Holiday Menu

You might have some favorite meals you like to make around the holiday season. We’re giving you a new one to add to the menu. Braised short ribs that fall off the bone will make dinner feel special, but they aren’t too difficult to make!

Associate Professor at Salt Lake Community College Franco Aloia shares how this main dish comes together. Culinary student Morgan Ussery shares some of the skills students learn in the Culinary Arts program at SLCC.

For more information, visit www.slcc.edu/culinaryarts.


 

 

Braised Beef Short Ribs Recipe

Chef Franco Aloia, Associate Professor SLCC

Yield: 6 servings

Ingredients

  • 5 lbs. Beef Short Rib, 12-14 oz. pieces
  • 10 oz. Yellow Onion, chopped
  • 5 oz. Carrot, chopped
  • 5 oz. Celery, chopped
  • 10-12 cloves Garlic, peeled and smashed
  • 3 C Veal Stock/Beef Bone Broth
  • 1 C  Red Wine
  • 2 T Tomato Paste
  • 2 T Vegetable Oil
  • 3 sprigs Thyme, fresh
  • 4 T Parsley, fresh chopped
  • Kosher Salt to taste
  • Black Pepper, ground to taste

Instructions

  • Heat oven to 275°F.
  • Season short ribs with salt and pepper on all sides.
  • Heat oil in large Dutch oven or braising pot and brown short ribs on all sides.
  • Remove short ribs. Add chopped vegetables, season (salt and pepper) and sauté (med-high) until onions are translucent.
  • Add smashed garlic cloves and continue to sauté with vegetables for one more minute.
  • Turn heat to medium and stir in the tomato paste.
  • Stir in wine and cook off most of the liquid (about 3-4 minutes). Scrape bottom of pot with wooden spoon or heat tempered spatula to lift any browned/caramelized bits.
  • Once wine has evaporated, stir in veal bone stock and thyme.
  • Return short ribs to pot along with any juices that have accumulated.
  • Nestle them in so that 3/4ers of the ribs are under liquid (bone side up). Add more stock if necessary.
  • Bring up to simmer (med-high) on stove top.
  • Transfer to oven with lid ajar so that some steam escapes and lets dry heat in.
  • Flip short ribs over once every hour until meat is falling off bone (while roasting).
  • Continue to cook until meat is fork tender and bones are slipping out.
  • Remove short ribs and set aside (covered in warm place).
  • Strain all liquid and plant material from pot.
  • Reduce (simmer to evaporate) until liquid thickens to nappe (sauce) consistency. Skim foam and fat with small ladle as necessary.
  • Once thickened turn off heat and adjust seasonings (salt and pepper).
  • Serve short ribs glazed with sauce and garnish with chopped parsley.

Note: Pommes puree (mashed potatoes) or polenta are the perfect starchy side dish to serve with braised beef short ribs.

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