This is a very tender and moist beef short-ribs recipe. It is relatively easy to make with simple flavors. I avoid using some of the “heavier” ingredients, like tomato paste when making short-ribs. To help keep it lighter in flavor, I also avoid adding vegetables, like carrots. The short-ribs is already a heavy textured meat, and I find that sticking to a good quality red wine (one that you can drink after you open the bottle) along with the Worcestershire sauce really keeps the ribs on the “lighter” side.
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Oven Baked Beef Short-ribs
- 4 to 5 pounds meaty beef short-ribs
- 3 sprigs fresh rosemary finely chopped
- 1 medium onion chopped
- 4 cloves of garlic minced
- 2 teaspoons fresh ground black pepper
- 3 teaspoons salt
- 1 teaspoon smoked paprika
- 1 cup all-purpose flour
- 3 to 4 tablespoons extra virgin olive oil
- 3 tablespoons Worcestershire sauce
- 1/2 cup red wine
Preheat the oven to 350 degrees
Rinse and dry the short-ribs using a paper towel
Place the meat in a large mixing bowl. Add the salt, black pepper, and paprika. Using your fingertips, rub the seasoning into the meat.
In a six quart saute pan, with an ovenproof cover, over medium flame, heat two tablespoons of the olive oil.
Subsequently, place one cup of flour in a shallow bowl or plate. Dust four to five pieces of the seasoned meat in the flour. Shake off any excess flour. Place the floured meat in the hot oil and lightly brown on all sides. Remove to a large plate or bowl.
Note: This should take no more than about five to six minutes. If the meat is browning too fast, the oil is too hot, so reduce the flame.
Add more of the oil to the pan if needed. And repeat the process until all the meat has been browned.
In the same saute pan, add any remaining oil if needed. Add the onions and saute for three to five minutes until translucent.
Note: Do not brown the onions.
Add the garlic and rosemary and saute for another minute until fragrant.
Add the Worcestershire sauce and the red wine and mix together scraping up any brown bits from the bottom of the pot. Bring to a boil.
Add the browned short-ribs a few at a time and coat each side with the red wine mixture.
Cover the pot with the ovenproof lid. Place in the oven and cook for two and a half hours.
Remove the pan from the oven. Test the meat with a fork and it should be very tender at this point.
With a tong, flip each piece of meat over. Return the pan to the oven, uncovered, and cook for another half hour so that the top comes out slightly brown.
Remove the pan from the oven and plate the meat along with any of the broth. Serve with your favorite side dish.
I usually serve this with my "Spinach, Cilantro, Brown Rice' recipe or on a bed of mashed potatoes.