Sharon’s Fabulous Beef Short-RibsFebruary 3, 2016
Beef ribs. Juicy, succulent, melt-in-your mouth beef ribs. I had never made beef ribs before. I devised this recipe based on two fabulous recipes: my grandmother's delicious brisket recipe and another recipe that also calls for meat to be braised slowly. The first time I made them, I had just moved into a new home and I made them late at night. I was searing the ribs on top of the stove, and the smoke detectors went off. I used all of my usual "tricks" to de-activate the smoke detectors: waving a magazine in front of them, trying to pull it off the ceiling, opening the door. The alarm just grew louder and louder. Then my phone rang. It was my alarm company telling me that my fire alarm was going off and the fire department was on their way - at midnight. I had no idea that the smoke alarm was connected to the fire department. I opened the door and saw five huge fire trucks outside and before I knew it, I had the most drop-dead gorgeous firemen traipsing through my house: all because I was searing beef short-ribs. Lesson learned: From now on, I sear my beef ribs outside on the grill. These ribs are a huge hit! People talk about them for WEEKS after they eat them. Even the firemen wanted to come for dinner! I like to serve these with rosemary/garlic mashed Sweet Potatoes, Roasted Basil-Garlic Grape Tomatoes, Lemon-Scented Green Beans and a Fresh Salad (perhaps a Kale Salad) to start.
- 5 lbs very meaty beef ribs usually, the butcher at the store will cut more for you if you don't see ones you like
- 2-3 carrots sliced
- 4 onions chopped
- 1-2 packages shiitake or cremini mushrooms or whatever kind you like
- 1-2 cloves garlic chopped, or put through a garlic press
- 1 can ginger ale
- 1½ cups Merlot or any deep, robust red wine — just make sure to use wine that's good enough for drinking
- 1-1½ cups chicken broth
- 1 12-oz. jar apricot preserves
- ½ tsp dried ginger
- 1 tsp Dijon mustard
- ¼ cup white vinegar
- tamari or soy sauce
- Worcestershire sauce
- salt and pepper
- In a broiling pan (or on your outdoor grill), sear the ribs under the broiler (or over hot coals / high gas) on the 2 meatiest sides for 8-10 minutes.
- Season the meat on both sides with salt and pepper and, if you have it, paprika.
- Place 1 of the cut onions, and half of the cut mushrooms, carrots on the bottom of a roasting pan. Place the ribs on top.
- Cover the top of the ribs with ketchup. Turn the ribs over. Cover the bottom of the ribs with ketchup.
- Lay 1 more sliced onion and the rest of the vegetables on top.
- Cover with: 1 can of gingerale, 1.5 cups of Merlot. Add enough chicken broth so the liquid comes about halfway up the sides of the roasting pan, or a little more.
- Throw in a few good dashes of Worcestershire sauce.
- Preheat oven to 425° F.
- Cover pan tightly with heavy-duty foil.
- Cook for a half hour at 425°. (Then you'll lower the oven temp to 300°. But wait...)
- In a medium-size sauce-pan, sauté the remaining 2 onions in a little olive oil until soft (but not brown).
- Add the 12-oz jar of apricot jam, dried ginger, mustard, white vinegar and ⅛ cup soy sauce. Bring to a boil, then remove from the stove.
- After the ribs have cooked at 425° for a half hour, carefully take them out of the oven, peel back the foil (be careful of the steam) and pour the apricot/onion mixture all over. Carefully recover the pan tightly with foil.
- Now you can lower the oven to 300°. Cook for 3-4 hours.
- Let cool, (meat will slide off the bones - this is a great time to remove all the bones) then refrigerate.
- Next day, skim off all hardened fat.
- Reheat in the oven with pan juices with some of the veggies. Adjust seasonings of pan juices to taste - might need more soy or more ketchup.
- The next day, skim the congealed fat from pan juices.
- Place 2-3 cups of pan juices PLUS some of the cooked vegetables into a small cooking pot.
- Bring to a boil on the stove - uncovered. Reduce heat to a low simmer and cook until liquid has reduced by ⅓.
- Using an electric stick blender (immersion blender) purée everything in the pot. (Or use a regular blender. Just be careful when blending hot liquid.)
- Taste and adjust seasonings - sometimes it will need a dash of lemon juice or maple syrup or salt. Serve along-side the ribs.
Best if made a day ahead of time. Also freezes well.