I was fortunate to get my hands on some incredible short ribs recently. My husband and I came across an Omaha Steak type of meat service called Mountain Primal and decided to give it a try. We were really impressed with the quality of the meats we got and were equally as pleased with the variety of unique options they had. We were even able to get some elk steaks! If you're into cooking or trying different types of meat that may not be available in your area, I recommend checking them out!
A couple years back I made some really great oxtail. I remember finding two recipes I really liked on Pinterest and combined what I liked from each recipe. I went back to find them and was only able to locate one recipe. Unfortunately, the domain for the one I was able to find was no longer valid so I had to recreate the magic from my memory. I was okay with this because that's how I come up with my best recipes!
Ingredients
1 stalk of celery
2 carrots
1 small onion
1/2 lb bacon
1 cup red wine
1/4 cup soy sauce
1 cup beef broth
4 cloves of garlic
2 tsp rosemary
1 tsp thyme
1 tsp salt
1 tsp pepper
2 tbsp olive oil
~4 lbs of shortribs (remember, the bones are incorporated as part of the weight)
Instructions
Step 1: Chop bacon into pieces and add to a deep saute pan with lid over medium heat.
Step 2: While the bacon is cooking, begin chopping carrots, onion, garlic and celery. As a shortcut, I used my mini food processor to chop the carrots, celery and onion.
Step 3: Season short ribs with salt, pepper, thyme and rosemary.
Step 4: When bacon is near finished (nice and crispy), remove from pan and set aside.
Step 5: Turn heat up to medium-high. When the pan seems ready, add the short ribs and get a solid sear on all sides.
Step 6: Once all sides are seared, remove from pan and set aside.
Step 7: Add 2 tbsp of olive oil and garlic to the pan and lower the heat back to medium. After about a minute, add the celery, carrot and onion mixture. Saute for about 4 minutes and add the bacon back in and continue to saute for another 2-3 minutes.
Step 8: When the vegetables have reached the desired consistency (cooked through with some of the pieces possibly a little crispy), deglaze the pan by adding the red wine, beef broth and soy sauce.
Step 9: Add the seared short ribs back to the pan and reduce heat to medium-low/low.
Step 10: Allow the ribs to marinate in this delicious broth for about 1 hour. After 1 hour, turn the ribs over and continue braising for another hour. The longer these simmer in this liquid, the more tender they will be. It is recommended that they simmer for at least 2-3 hours, but I could see doing them for as long as 4-5 on low heat.
Step 11: After the ribs have cooked for at least 2 hours, serve over rice or mashed. I highly recommend toasting some bread to dip in the broth/juice that the meat has been simmering in. I used french bread which I baked in the oven for about 5 minutes until toasted. There is so much flavor there you could literally just drink it straight up, but I find dipping to be pretty enjoyable :)
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