Akaushi Short Ribs in a Dutch Oven

Akaushi Short Ribs in a Dutch Oven

Sullivan Creek Ranch

Ingredients: 

  • 4 pounds Sweet Grown Alabama beef short ribs
  • 1 teaspoon pepper, divided
  • 1 teaspoon salt
  • 3 tablespoons olive oil
  • 3 celery ribs, chopped
  • 2 large carrots, chopped
  • 1 large yellow onion, chopped
  • 1 medium sweet Sweet Grown Alabama red pepper, chopped
  • 1 garlic clove, minced
  • 1 cup dry red wine or reduced-sodium beef broth
  • 4-5 cups reduced-sodium beef broth, divided
  • 2 fresh rosemary sprigs
  • 2 fresh oregano sprigs
  • 2 bay leaves
  • 2 tablespoons butter
  • 2 tablespoons all-purpose flour

Directions:

  1. Preheat oven to 325° F and begin to warm 3 tablespoons of olive oil over medium-high heat in a Dutch oven. While the Dutch oven preheats, pat the short ribs dry with a paper towel and then season generously with salt and pepper on all sides.
  2. When the oil begins to shimmer, add the short ribs, two or three at a time, to the Dutch oven.
  3. Sear each side, undisturbed, for 2-3 minutes until a nice crust has formed and then turn. Repeat until all of the short ribs are brown on all sides.
  4. Transfer the short ribs to a plate and set aside.
  5. Add the celery, carrots, red pepper, onion and garlic to the Dutch oven. Saute over medium heat until tender.
  6. Pour the red wine over the vegetables to deglaze the pan. Use a spoon to gently loosen browned bits on the bottom of the pan. Bring the mixture to a boil and cook until liquid is reduced by half.
  7. Return the short ribs to the pan and add the rosemary, oregano and bay leaf.
  8. Pour the beef broth over the meat till submerged about halfway in liquid. Bring to a strong simmer.
  9. Cover the Dutch oven with its lid and then place it into your preheated oven.
  10. Braise the short ribs for 1 1/2 to 2 hours. When the meat is tender, remove the Dutch oven and transfer the short ribs and vegetables to a platter for serving. Tent with foil to keep warm.
  11. Reduce and thicken the cooking liquid into a sauce.
  12. Pour the remaining cooking liquid into a glass measuring cup and skim the fat. If necessary, add some additional broth to the cooking liquid so you have 1 cup total.
  13. In a small pan, melt 2 tablespoons of butter. Stir in the flour and cook until a smooth roux forms.
  14. Begin to gradually whisk in the reserved cooking liquid and then bring it to a simmer. Continue to stir frequently until the mixture thickens then discard the herbs.
  15. Transfer to a gravy boat and serve with the short ribs, vegetables and your choice of sides.