- 5-6 pounds bone-in short ribs (I used 3 lb)
- kosher salt and freshly ground black pepper
- 1 tablespoon bacon fat, lard or oil (I had lard out and then used olive oil out of habit!)
- 1 large onion, diced
- 2 medium carrots, diced
- 2 stalks celery, diced
- 2 large cloves garlic, finely chopped
- 2 tablespoons tomato paste (didn’t have so used 3 tbsp tomato puree)
- 1 tablespoon anchovy paste
- 1/2 bottle big red wine (I used merlot)
- 14 ounces fire-roasted whole tomatoes and juice
- 1 tablespoon Dijon mustard
- 3-4 dashes Worcestershire sauce
- 1 ounce dried porcini mushrooms (didn’t have, couldn’t find, used fresh cremini)
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 large sprig rosemary, leaves chopped (don’t like so omitted)
- 2 bay leaves
- chicken stock or water (I only had beef broth so used that)
If you use the dried porcini mushrooms, soak them in 2 c of boiling water in a bowl.
Okay, so. I stopped because I wrote this after I put it in the oven. Then… I realized at 6:15, 2 hours later, that the oven wasn’t on. HOW this happened, we don’t know, because I’d cooked something else right before, took it out, and popped this in. But no. No heat. So. Change of dinner plan, I turned it on, it cooked and then cooled enough to put in the fridge.
Now, Take 2.
NOTE: I did try to get the meat out when it was cold. The sauce was so thick that removing the meat also basically removed the sauce. That’s why I decided to heat it and then do this.
RP Servings: My 3 lb would be about 4 servings, although enough sauce for several more with just rice and sauce.
RATING: 3 1/2 stars
This was a lot of work, and not nearly as good as the rather plain short ribs I’ve made in the past. There is definitely a more complex sauce, but the sauce takes away from the fabulousness of this cut of meat. My husband said, “It’s a 3, unless I’m comparing to the 5 that the short ribs you’ve made before, in which case it’s a 1.” It’s NOT a 1, but it’s probably not worth the effort involved.
BONUS: MY short rib recipe is super easy –
Salt and pepper the short ribs. You can brown them as we did in this recipe, or not. Put them bone side down in a dutch oven or cast iron pot. Pour in chicken or beef broth to just cover the ribs. Cover the dutch oven/pot with foil, then put the top on. Cook at 250 degrees for 6 hours or more. Check the liquid level a couple of times and add more broth if necessary. That’s it!