DUTCH OVEN DISH
Any food that can be made in advance and tastes delicious is ok in my books. It is a bonus when making it in advance means it becomes tastier. Short ribs fall in this category and it is a dish that takes little preparation, is left in the oven for hours, and once it is done, you have a beefy meal. This particular cut of meat differs from the typical rib and is meatier and more tender, mostly due to the fat that is marbled throughout the meat. However, don’t be discouraged by this. Once the ribs are cooked, there is a way to remove the excess fat and I will share the trick with you.
The meat is prepared by lightly coating it in a flour, salt and paprika mixture and searing all sides in oil. Do this in a Dutch oven. The searing step is not mandatory but it does make a difference in your final result.
What does searing do?
It lightly crisps the edges of your meat for texture. It also seals in some of the juices so your meat will be more tender without completely falling apart during the longer cooking time. It allows some of the paprika and flour to mix with the oil which will later help thicken the sauce the meat cooks in. Also, by searing the meat in the Dutch oven, the browned bits will end up in your dish. This is flavour which is what you want.
The process is quick so have all your ingredients ready. Flour the short ribs, cut up an onion and peel 2 teeth of garlic. That is pretty much all you need other than the sauce portion.
On medium heat, place each flour and paprika coated rib in oil and turn approximately every 30 seconds. You will see the browning happening. Do this to all 6 ribs, remove and set aside.
Next, add your sliced onion, 2 whole teeth of garlic, and 1 C of white wine. If you cook with wine, there is a general rule of thumb you can follow. Red wine is used with red meat like beef or lamb. White wine is used with fish and white meats like chicken. As I am not a huge wine drinker, I had white on hand and I wanted to use it up.
Add some salt and cook this down until the wine disappears. It will take about 10 minutes on medium heat. Stir occasionally so nothing sticks or burns.
As you can see, the browning from the meat is now evident in the onion mixture. All that delicious flavour. Add a sprig of oregano and, finally, about 20 oz of beef bouillon (or 2 cans of bouillon if you are using those for ease of cooking.) Place the beef ribs snuggly into the broth mixture. Cover the Dutch oven and bake for 3 hours at 350º.
This is where removing the fat comes in. The reason I recommend preparing this in advance is because you absolutely WANT to let the dish get cold. Once out of the oven, the meat looks good and smells great! Right?
What you may or may not be able to see is that the meat has a lot of that fat that was layered throughout. This is a good thing because that means you won’t be eating it and the fat helped cooked and tenderize the ribs. When you allow the dish to cool overnight in the fridge, the fat will rise and harden at the top. This is not overly pleasant to experience but it is the way when dealing with this cut of meat.
All that white is cold fat. The good news is, now that it is like this, removing it is very easy. Simply grab a spoon and scoop it out and, just like that, all excess fat is gone! This is why letting it cool overnight is so important. You don’t want that fat in your diet. Your heart will thank you.
Finally, reheat the portions you want and serve on a bed of mashed potatoes (or in my case yams) with a bit of the sauce. Dinner is served!
Braised Short Ribs
6 short ribs (bone-in)
1/2 C all-purpose flour
2 Tbsp sweet paprika
1 small onion (sliced thin)
3 Tbsp olive oil
2 teeth of garlic
1 C white wine
1 sprig oregano
salt and pepper
20 oz beef bouillon (2 cans)
1. Combine flour, paprika and salt on a plate.
2. Coat each rib in the flour mixture.
3. Sear each side of the rib in hot olive oil in a Dutch oven for approximately 30 seconds each side or until browned.
4. Once all ribs are done, set them aside.
5. Add onions, garlic, salt, pepper and white wine.
6. Simmer until wine has disappeared.
7. Add oregano and beef bouillon.
8. Snugly place ribs into the dish with the bouillon and onion mixture.
9. Cover and bake at 350º for 3 hours.
Protein 23.2 g