Beef · Main Courses

Oven-Braised Beef Short Ribs

One of the best things about going back to Alberta, is of course, THE BEEF!!

I was very fortunate during my last trip home, as we were gifted with the most wonderful beef short-ribs  from the farm of a family friend.  Yes, free range, grass fed, IMG_7138hormone and antibiotic free (Dare I say organic?) Alberta Beef!

As always when I am home, there isn’t a ton of time to be standing over a stove so we skipped the searing and just popped the roaster straight into the oven.  This is a very simple recipe, with the oven doing all the work to bring out the flavour of the meat.  You can fancy it up any way you like, if you are so inclined, by using a rub on the ribs, subbing red wine or beef stock for the water or adding additional vegetables to the braise, but the great thing about this recipe is that is excellent just as written.

I was very happy with the way our simple recipe turned out, and think we did that cow proud with our results.   I turned the leftovers into a Ragu to serve over pasta later in the week.  Predictably, I did not think to take photos of our efforts, but I did find some reasonable likenesses on the good old internet.

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Oven-Braised Beef Short Ribs

5 – 6 lbs beef short ribs

3/4 cup water or beef broth

2 onions, sliced

salt and pepper

Mashed potatoes for serving

Preheat oven to 325F.  Season ribs with salt and pepper and place in large roaster.  Scatter onions over top and add water.  Cover tightly with foil or lid and place on rack in middle of oven.

Check after 3 hours, and add a bit of water  if most of braising liquid has evaporated.

Continue to cook, covered, for another hour, or so, until meat gives no resistance when pierced with a fork.  Remove short ribs to serving platter.  Pour braising liquid through a sieve into a bowl, skim fat and serve alongside the ribs and mashed potatoes.

 

 

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