Beef short ribs recipe

Crock pot? Smoker? Oven?

4lb short ribs
2 yellow onions.
1lb chopped carrots
3 stalks of celery
1 bottle of dry red wine
Small can of tomato paste.
Chicken stock or beef stock
Portabello mushrooms normal pack.
Garlic

Brown short ribs.
Brown onions carrots and celery
Deglaze pot with half bottle of dry red win.
Reduce by half.
Add 40 to 50 oz of chick stock let simmer for 15 mins to reduced a little.
Add meat, half a small can of tomato paste, 6 to 8 garlic cloves, salt, pepper and Montreal seasoning.

Cook covered in oven for 3 hours at 325, longer is fine.

Uncovered for 30 more mins I add mushrooms and more carrots (we like them a little firm) the ones at the beginning will be really soft. Add a little slurry of corn starch to thicken as you like.

Serve over a mess of slow cooked stone ground grits.

Eat with a side of broccoli.

Very easy just takes time. 30 mins to prep total. The meal gets requested now. You can use a chuck roast as well just cut it up in nice sized chunks before browning .

I clipped this from food and wine magazine:

Short Rib Chili With Pickled Red Onion
ACTIVE 50 MIN; TOTAL 3 HR 15 MIN
SERVES 6 TO 8

Fresh jalapeños, smoky chipotles in adobo, and fruity ancho chile powder give this thick, meaty chili layers of heat, while red wine and tomato add acidity to balance out the richness of the tender short ribs. For a more budget-friendly option, substitute cubed beef chuck roast for the short ribs.

CHILI
2 Tbsp. canola oil
3½ lb. boneless beef short ribs, trimmed and cut into 1-inch cubes
5 tsp. kosher salt, divided, plus more to taste
2½ tsp. black pepper, divided, plus more to taste
1 medium-size red onion, finely chopped (about 2¼ cups)
2 jalapeño chiles, stemmed, seeded, and finely chopped (about ½ cup)
10 garlic cloves, finely chopped
½ cup tomato paste
¼ cup ancho chile powder
1 to 2 chipotle chiles in adobo sauce, finely chopped
2 tsp. dried oregano
1½ tsp. ground cumin
1½ tsp. ground coriander
1½ cups dry red wine1 (28-oz.) can crushed tomatoes
3 cups lower-sodium chicken broth
PICKLED RED ONION
1 small red onion, thinly sliced lengthwise (about 2½ cups)
1 cup distilled white vinegar
1 cup water
2 Tbsp. granulated sugar
1 Tbsp. kosher salt
ADDITIONAL INGREDIENTS
Crumbled queso fresco, for serving
Fresh cilantro leaves, for serving
1. Make the chili: Heat oil in a large enameled Dutch oven over medium-high. Toss together beef, 4 teaspoons salt, and 2 teaspoons black pepper in a large bowl. Working in 3 batches, add beef to hot oil, and cook, turning occasionally, until browned on all sides, 8 to 10 minutes per batch. Using a slotted spoon, transfer beef to a medium bowl.
2. Add chopped onion, jalapeños, garlic, remaining 1 teaspoon salt, and remaining ½ teaspoon black pepper to drippings in Dutch oven. Cook over medium, stirring occasionally, until onion is softened and lightly browned, about 8 minutes. Stir in tomato paste, chile powder, chipotles, oregano, cumin, and coriander; cook, stirring constantly, until mixture is fragrant and vegetables are evenly coated, 1 to 2 minutes. Add wine; cook, scraping up browned bits from bottom of Dutch oven, until liquid is slightly reduced, about 2 minutes. Add crushed tomatoes and broth; bring mixture to a simmer over medium-high. Stir in beef and any juices in bowl. Reduce heat to low; cover and simmer, stirring occasionally, until beef is very tender, 2 hours and 30 minutes to 3 hours, uncovering during final 30 minutes of cook time. Season with additional salt and black pepper to taste.
3. Make the pickled red onion: While chili cooks, place sliced red onion in a medium-size heatproof bowl; set aside. Combine vinegar, 1 cup water, sugar, and salt in a small saucepan. Bring to a boil over medium-high, stirring often to dissolve sugar. Pour hot vinegar mixture over onion, pressing onion pieces with a spoon to keep submerged. Let stand at room temperature 10 minutes. Cover and chill at least 1 hour or up to 3 days.
4. Serve chili topped with queso fresco, cilantro, and drained pickled onion.

What cut do you have?

Single bone (English cut), three bone thick cut, three bone thin cut (k-style aka flanken)?

LINK

I’ve done these a couple of times. Very good.

Pioneer woman and cajun ninja both have clear and easy to follow recipes

quote:

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three bone thin cut (k-style aka flanken)?

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Season it just like you would a steak and cook it in a cast iron skillet, just not as long because it’s not that thick.