Short Rib with Roasted Carrots
- 5-lbs. Bone-in Beef Short-ribs, cut into two-inch pieces
- 3-Medium onions
- 3-Carrots, all coarsely chopped
- 3-Celery Ribs
- 2-tbs. Tomato paste
- 32-ml. (half bottle) Dry red wine
- 10-Sprigs fresh thyme
- 4-Cloves garlic
- 5-Cups beef broth
- 4-tbs. Safflower or other neutral oil
- Salt and pepper
- 1-lb. Carrots, peeled
- 3-tbs. Good olive oil
- Salt and pepper to taste
During times of hunkering down, such as what we’re living through now, there is nothing I like better than a slow-cooked, hands-off recipe, a prep-it-and-forget-about-it meal that starts on the stove and takes a few hours to finish in the oven. It makes the house smell delicious and homey, and allows you to sit down and work on that jigsaw puzzle your teenage kids have been begging you to do with them since the first cold days of winter (not), or more realistically, to start binge watching “Poldark” on Netflix (guilty). And if you are worried about watching too much TV, just put the subtitles on.That way, you can claim in all honesty that you’re doing a lot of reading!
I recommend cooking these short ribs a day ahead and chilling them in the refrigerator overnight, because they yield a lot of fat. Allowing them to sit overnight not only intensifies the flavor, but allows the fat to harden and be removed, creating a richer, more flavorful broth.
Short ribs also make wonderful leftovers for sandwiches on a crusty roll with horseradish sour cream, or one of my favorites, a short rib quesadilla with melted cheddar and scallions.
If you can, embrace this slowdown as an opportunity to reacquaint yourself with the way your mother or grandmother used to cook. I hope you’re finding joy in silver linings, and that this recipe is a chance to commune and mine some of your own.
- Preheat oven to 350 degrees.
- Season the ribs with salt and pepper. Heat the oil in a large a Dutch oven over medium heat.
- Working in batches, brown the ribs on all sides.
- Drain off most of the oil and add the ribs and all the other ingredients back into the pot. Cook until the ribs are tender, about 2-1/2 hours.
- Remove from oven and allow the ribs to cool to room temperature. Chill overnight and remove fat cap before reheating.
- Reheat on stove top over medium heat and serve with roasted carrots and broth (see below). And, if you're so inclined, enjoy this meal with the other half of that bottle of red wine!
- Preheat oven to 400 degrees.
- If carrots are thick, cut in half lengthwise; if not, leave whole. If not roasting whole, cut into two-inch pieces.
- Toss in a bowl with olive oil, salt, and pepper.
- Transfer to a sheet pan and place in the oven until slightly browned and tender. Serve with the short ribs as pictured.