A fun + maybe not a widely known fact about me is that I LOVE to cook. Some of you that know me personally may know I was raised in a restaurant(s) — Christie’s Restaurant, Allie’s Café, then Mustang Allie’s
The majority of the culinary information I know now from my mother and grandmother — mostly good ole southern cooking lol
this recipe however was not one that my mother or grandmother often made, it is inspired by a recipe I found while digging into an Anthony Bordain cookbook — think of this recipe as a mix between your southern mommas Sunday crock pot roast with a five star Michelin chef twist
I hope sharing this will inspire you to make time to do things that you love + patience is a virtue considering this recipe took me about 3.5 hours to make
the end result is SO worth it!
xoxo allie
ingredients you’ll need:
for the ribs
- 3–4 lbs beef short ribs
- salt + black pepper
- 2 tbsp flour
- 2 tbsp olive oil or tallow
for the braising liquid
- 1 carton beef broth
- 2 tbsp balsamic vinegar
- 1–2 tbsp red wine vinegar
- 2 tbsp worcestershire sauce
- 3 tbsp tomato paste
vegetables
- 1 yellow onion, roughly chopped
- 4–5 garlic cloves
- 3 carrots, chopped
- baby potatoes or red potatoes
- pearl onions if desired
herbs
- fresh rosemary
- fresh thyme
- 2 bay leaves
step one
Pat the short ribs dry very well with paper towels. This helps them brown instead of steam.
Season generously with salt and pepper, then lightly dust with flour.
In a large dutch oven, heat olive oil or beef tallow over medium-high heat. Sear the ribs on all sides until deeply browned and caramelized. Don’t overcrowd the pot — work in batches if needed.
The browning is where the flavor starts.
Once browned, transfer the ribs to a plate.
step two
In the same pot, add onions and carrots. Cook until softened and lightly golden.
Add garlic and tomato paste and stir until the tomato paste darkens slightly and becomes fragrant.
step three
Pour in your beef broth, balsamic vinegar, red wine vinegar, & worcestershire mix
Use a wooden spoon to scrape up every browned bit from the bottom of the pot. That is where all the cozy depth lives.
** this is where I added extra seasonings — garlic salt, pepper, red chili flakes
bring to a simmer and reduce by a fourth
step four
Tie together rosemary, thyme, and bay leaves with kitchen twine for a rustic herb bundle.
Nestle the browned short ribs back into the broth
The liquid should come about 3/4 of the way up the meat — not fully covering it.
step five
Cover with a lid and cook at 350 for about 2.5 hours — you’ll know when it’s done the meat will be falling apart
VOILÀ
best served over southern style mashed potatoes — I didn’t fool with straining, reducing, and thickening the broth again I just drizzled broth as is over top and served it up!
the leftovers will be even better and please I would LOVE to know if you make this OR how you make it at home!