Boneless Short Ribs

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Short Ribs

On a recent trip to New York my husband chose a low and slow roasted piece of deboned top rib with mashed potato which he said was superb and melted in his mouth. Although confused as to why he didn't choose a steak, I have to admit it was delicious. So naturally, upon returning home, I started experimenting until I received the "thumbs up" from the Lurie Jury so here goes.

  • Duration
  • Cook Time
  • Prep Time
  • 4-6 ServingsServings

Ingredients

  • 4 1/2 pounds (2 kg) whole top rib roast on the bone with meaty flap (Yes you're going to cook it on the bone to ensure it's delicious, sweet taste)
  • 2 large onions (cut in half and slice into semi-circles)
  • 2 large carrots (grated or finely sliced)
  • 2 sticks of celery (finely sliced)
  • 1 Tbl Fresh Thyme leaves or 1 tsp dried Thyme
  • 1 cup red wine (dry)
  • 1 cup beef stock (1 beef bouillion cube dissolved in 1 cup boiling water)
  • Salt and pepper to taste

Preparation

Remove excess fat from meat, but not too much as you still want the meat to be tender and tasty. If while you're cutting the fatty layer between the rack of ribs and the flap of meat the two come apart, don't worry, just brown the flap of meat and then brown the ribs separately. In fact, I sometimes separate the two on purpose and then cook them, low and slow, together afterwards.

Brown meat (meaty side down) with a little oil in large frying pan.

Once the meat is brown, remove from pan and set aside either in an ovenproof dish or your crockpot/slow cooker.

To the same pan in which the meat was browned, add all the onions, carrots and celery and continue to fry over medium to high heat until onions are limp.

Add sugar, red wine, beef stock and thyme and continue to cook.

Once boiling, reduce heat and allow to simmer for 4 or 5 minutes.

Spoon the vegetables over the meat and allow to cook in the oven 300 Deg F(140 Deg C) tightly covered with tinfoil for about 6 - 7 hours. Check halfway through to see that there is enough liquid. If it's starting to dry out, add beef stock (1 bouillon cube to 1 1/2 cups boiling water). If it's in your crockpot, on low, it probably won't need more liquid and can cook for about 8 - 9 hours.

You can either add potatoes to the dish (pushing them down and around the meat) or serve with potato kugel or creamy mashed potatoes. Remember the potatoes cooking with the meat will absorb some of the liquid.