Every now and then, Celene and I get a bug in our butts to cook something elaborate and time-consuming. This month it was some good Southern soul food. We took a trip down to McCall's, a fantastic butcher shop in our neighborhood, to pick up some thick boneless short ribs. After hours of cooking, we finally had a few friends over and chowed down. We used this recipe for our stewed collard greens and this totally decadent recipe for pimento cheese grits.
The short ribs were all done from muscle memory; my dad is the world's most soulful cook and I've seen him make something like this countless times. I tried my best to replicate his magic touch, childhood memories of watching him cook rushing back to me as I stirred. The result is a stunningly simple recipe that creates an all too satisfying cut of meat.
Be warned: your morning run might feel extra challenging after eating this meal.
Basic Braised Short Ribs (serves 6)
1 1/2 lbs boneless beef short ribs
1 large carrot
2 stalks celery
2 tablespoons tomato paste
1/2 bottle good red wine (Would you drink it? If not, don't use it)
3 cups beef broth
- Heat about 1-2 tbsps of oil in a large cast iron dutch oven
- Generously salt and pepper short ribs on both sides
- Sear short ribs in oil until they develop a thick brown crust. Flip and repeat on the reverse side.
- Remove short ribs from pan and reserve on a plate.
- Put carrot, onion, and celery in a food processor and blend until in very small pieces but not quite a puree.
- Add vegetable mixture to the still hot pan and cook for 3-5 minutes, scraping brown bits off the bottom of the pot.
- Add tomato paste, stir, and cook for a few more minutes
- Add wine and beef broth, then add the short ribs back into the liquid
- Cover tightly and place into a 350 degree oven
- Cook for about 2 hours until beef is tender enough to cut with a spoon. Serve atop grits and collards with a spoonful of cooking liquid.