Beef Short Ribs

Meat with lots of bones always make an especially tasty meal.

Short Ribs are tender and meaty, but fatty, therefore its good to chill (or allow to reach room temperature for a while) after cooking so as to remove the fat before serving.

Served with Mustard & Turnip Greens, and White Rice

 For this recipe I used;

  • 4 lbs of beef short ribs
  • 4 tbsp canola oil
  • 2 large onions sliced
  • 4 cloves garlic
  • 2 bay leaves
  • 1 tsp marjoram
  • 1 cup red wine
  • 1 celery rib
  • salt and fresh cracked black pepper
  • several small white mushrooms

A little trip to Eastern Market (Downtown Detroit) to secure our Short Ribs

Give them a good rinse under cold running water to clean and remove any bone fragments

Seasoned and refrigerated overnight—allowed to reach room temperature

Sear in a hot cast iron skillet until nicely browned

 Let’s brown side two

Reduced the heat, added onions and garlic–saute until nice and fragrant while scraping all those tasty bits in the pan–although not shown, the pan was deglazed with red wine

Add the Short Ribs back into the pan on top of the onions, add beef stock, fresh onions, celery, garlic, bay leaves, marjoram, salt and pepper, cover and let simmer over a moderately low heat until the meat is nice and tender and falling off of the bone. The mushrooms were added after the heat was turned off

A little sprinkle of scallions and parsley, a slice of cornbread for the Greens and it’s time for dinner — the Short Ribs had actually seperated from the bones and were so very tender

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