Louise's Short Ribs
Are you a short rib fan? Do you want to make something that will impress company? I love short ribs, make sure you make a few extra to make short rib pasta the next day!
Are you a short rib fan? Do you want to make something that will impress company? I love short ribs, make sure you make a few extra to make short rib pasta the next day!
- 1 tbsp butter
- 4 bone-in beef short ribs
- 1/2 white onion rough chop
- 4 garlic cloves keep whole
- 1 c dark beer
- 1 1/2c beef stock
- 4 tbsp worcestershire sauce
- 1 tsp dijon mustard
- 1 tbsp tomato paste
- 1 tsp saveur italian pinzimonio seasoningg
- 2 springs fresh rosemary
- 1 tbsp saveur himalayan salt and pepper ground/mortar and pestle
- 3 tbsp olive oil
- Carbohydrate 2.27605 g
- Cholesterol 0 mg
- Fat 0.02875 g
- Fiber 0.296750003695488 g
- Protein 0.34205 g
- Saturated Fat 0.008445 g
- Serving Size 1 1 Serving (17g)
- Sodium 1.06 mg
- Sugar 1.97929999630451 g
- Trans Fat 0.00838 g
- Calories 10 calories
Step-by-step
- In a dutch oven saute in 1 TBSP olive oil onions and whole garlic until soft. Remove and put aside.
- Sprinkle short ribs with Himalayan salt and pepper, add the rest of the olive oil to the pan and brown the meat on all sides.
- Remove and set aside.
- Add to the pan, beer, stock, Dijon, tomato paste, Saveur Italian Pinzimonio, Worcestershire and whisk.
- Add back into the pan the onion, garlic and beef.
- Cover and bake @ 350 for 2 1/2 hours covered and 30 minutes uncovered.
- Remove short ribs and keep warm.
- Reduce on the stove top sauce for about 10 min on a high heat adding in at the end 1 TBSP of butter to finish it off.
Louise's Amazing Short Ribs: A Recipe for Success
As a busy professional woman, juggling meetings, deadlines, and social engagements, I often find myself craving comforting, delicious meals that don't require hours of slaving away in the kitchen. That's where Louise's Short Ribs come in. This recipe is a lifesaver – it's elegant enough to impress company, yet straightforward enough to whip up on a weeknight. The rich, tender meat practically melts in your mouth, creating an unforgettable culinary experience.
The beauty of this dish lies in its simplicity. The ingredients are readily available, and the cooking process, while requiring some oven time, is surprisingly easy to follow. I often prepare this on a Sunday, knowing that the leftovers will be just as delightful the next day. I've been known to transform them into a stunning short rib pasta, proving that this dish is a true culinary chameleon!
Why I love this recipe:
- Ease of preparation: Minimal chopping and prep work.
- Impressive results: This dish is guaranteed to wow your guests.
- Versatile: Perfect for a weeknight dinner or a special occasion.
- Delicious leftovers: The flavor only intensifies as it rests, making it perfect for repurposing into other dishes.
- Flavorful and rich: The combination of beer, stock, and herbs creates a deep, savory sauce that perfectly complements the tender short ribs.
The secret to perfectly tender short ribs is low and slow cooking. The long simmering in the oven allows the meat to break down and absorb all the wonderful flavors of the sauce. I've experimented with various cooking times and temperatures, and this recipe has been perfected to ensure melt-in-your-mouth tenderness every time.
Beyond the fantastic taste, this recipe also feels deeply satisfying to me. There's something particularly rewarding about creating a complex and flavourful dish from simple ingredients. The process of transforming humble short ribs into a culinary masterpiece is incredibly rewarding. The aroma that fills my kitchen during the cooking process is a delight in itself, promising the delicious meal to come.
Serving suggestions abound! I personally love it with creamy polenta, mashed potatoes, or even a simple side of roasted vegetables. The rich sauce is a perfect complement to any of these side dishes, ensuring a completely satisfying and balanced meal. But the options are endless; let your creativity guide you! Feel free to explore different accompaniments to find your personal preference.
This recipe has become a staple in my culinary repertoire. It's a dish I can confidently prepare for both intimate gatherings and larger parties, knowing that it will consistently deliver exceptional results. And the best part? The leftovers are just as amazing! I often use them to create a delicious short rib ragu for pasta, demonstrating its versatility and incredible flavor.
So, whether you're a seasoned chef or a kitchen novice, I encourage you to give Louise's Short Ribs a try. You won't be disappointed. It's a dish that's as beautiful as it is delicious, perfect for impressing family, friends, or simply treating yourself to a truly special meal.
