Short Rib Recipe
The type of recipe for a day off where you are finally taking care of things around the house. ‘Set it and forget it’ recipe, which can be quickly prepped and placed in the oven for a few hours while you finally clean that one area of the house you keep thinking about (for me is my closet hehe). Also a very great recipe to make a day ahead and reheat before serving. In that case, cook the short ribs completely, either shred or keep whole and chill. The sauce can be reduced day before or day of, just combine with meat to heat up. Once combined, simply cover and heat on the stove top at a low temperature. Add the parsley before serving!
6 Servings | 3 1/2 Hours
4 lbs short rib
1/2 stick of butter
Splash of red wine
1 large yellow onion, large dice
1 head of garlic, the cloves separated and peeled
1 quart chicken stock
1 cup of green olives, pitted, plus 1/4 cup of it's brine
1/2 bunch thyme
Red pepper flakes, amount to preference of spice
1/2 bunch parsley, rough chopped
2 tbsps of pomegranate molasses (or honey + orange juice)
Preheat oven to 350F
Melt 1/2 stick of butter in a dutch oven.
Season ribs with salt and pepper. Over high heat, sear the rib hard on the fat side. This should take about 3 minutes. Fill the bottom of the dutch oven with one layer of ribs, searing in one layer at time. Sear each rib and set aside. Adjust the heat to a medium-low, and deglaze the dutch oven with a splash of any red wine. Put the ribs back in, add onion and garlic. Cover with stock, red pepper flakes, thyme and olives, plus the olive brine (this is your source of salt).
Cook covered, at 350F for 2 hours. Then adjust the temp to 325F for 45 mins still covered. Take out the dutch oven and let sit, covered, for 20 mins. Remove ribs. Either keep whole, chop, or shred the meat. Reduce the braising liquid to a thicker texture. The tip here is to transfer the liquid to a wide, shallow pot for more surface area to reduce quicker. Once reduced by about half and to a thicker texture, add 1/2 bunch parsley roughly chopped and 2 tbsps of pomegranate molasses (Or honey + orange juice). Pour sauce over meat and serve warm.
