After this, we won't prepare them any other way! Easily paired with any side dish, we chose pickled onions, fresh jalapenos, and rice.
This is one of those recipes you'll want to gather your ingredients so they are ready when you need them. It's a big list, but worth every bit.
BFT Short Ribs
1 - 28oz can crushed tomatoes
1 - med green bell pepper (chopped)
1 - large onion (chopped)
3 - cloves garlic (minced)
1 - carrot (grated)
2 - stalks celery (chopped)
1 - jalapeno (seeded and chopped)
1 - tsp coriander
2 - bay leaves
1 - 32oz beef bone broth (or stock)
1 - tbsp beef bullion
3-5 - tbsp olive oil
Salt/Pepper
Like with all meats, the ribs need to be brought to room temperature before cooking. Begin with liberally seasoning the ribs with salt and pepper and let set for 2-3 hours, room temperature.
Once you're ready to begin, heat 3 tbsp olive oil in large deep skillet. When the oil is hot, add short ribs and brown all sides. After meat is seared, remove and set aside. Next, add additional olive oil if needed and sauté all prepped vegetables until onions become slightly soft. Add canned tomatoes and deglaze the pan, then adding in spices and bullion.
Place short ribs into skillet and pour stock to cover. Cover with lid and allow to simmer until meat is at the desired tenderness. If using a Dutch oven technique, place covered dish in the oven at 375 degrees for 1 1/2 to 2 hours. Additional stock may be needed periodically as liquid will evaporate.
Voila! Short ribs you'll want time and time again, no matter the time it takes to make.