Smoky Braised Short Ribs

A make ahead meal for Valentine’s Day? What could be more perfect? These smoky beef short ribs are as easy to make as everyday pot roast, but with just enough flair to make them appropriate for a special occasion romantic meal. But who wants to spend Valentine’s Day cooking for hours? These short ribs solve that problem by—unlike some romances—actually getting better with time. Make these succulent darlings the day before and just simmer to reheat before your special dinner date. This overnight rest also allows you to easily remove any excess fat from the dish, as it will rise to the surface and solidify as it chills. Serve these over polenta, mashed potatoes or even couscous and your dinner guest is sure to be impressed. If you serve my Cafe Latte Tiramisu for dessert, you can make practically your entire Valentine’s meal (not including side dishes) ahead of time so that you can truly relax and enjoy your time with your sweetheart.

Click here to watch the video version of this recipe! Happy Valentine’s Day!

Directions:

Preheat oven to 300°.
Sprinkle Beef Short Ribs on all sides with Smoked Sea Salt and set aside.
Add Olive Oil to pan and heat on medium high heat until hot, but not smoking.
Brown short ribs on all sides. Remove from pan, sprinkle with fine ground black pepper and set aside.
Lower heat to medium and add diced carrots, celery and onions. Sauté until onions are translucent. Add tomato paste and stir, cooking for 2 minutes. Add Smoked and Sweet Paprikas and Flour and stir.
Slowly add White Wine, stirring constantly to loosen browned bits and incorporate lumps.
Stir in Chicken Broth, Thyme sprigs, bay leaf and whole garlic clove and bring to a simmer.
Return Short Ribs to the pot. Add any accumulated juices from short ribs to the pot.
Cover and transfer to the center of a 300° oven for 2 ½ hours, flipping each short rib over once halfway through cooking. Ribs are done when meat is very tender when poked with a knife, but not falling apart. (It is okay if bone detaches from some pieces.)
Remove from oven and remove garlic clove, if desired. Cover and allow ribs to cool for 1 hour before covering and transferring to the refrigerator overnight.
Remove from the refrigerator and remove 75% of any solidified fat from the surface of the sauce.
Add 1 cup reserved chicken broth mixed with 1 tsp cornstarch to replace the fat.
Cover and reheat on medium low heat, until ribs are 165° and sauce is bubbling.
Serve over Polenta, Mashed Potatoes or Couscous.

(Serves 3-4)

Ingredients:

2 lbs Beef Short Ribs
1 ½ tsp Smoked Sea Salt
1 ½ Tbsp Olive Oil
Fine Ground Pepper
1 small carrot diced (about 50 grams)
1 stalk celery diced (about 70 grams)
½ small onion diced (about 45 grams)
1 Tbsp Tomato Paste
2 tsp Smoked Paprika
1 tsp Sweet Paprika
1 Tbsp flour
1 cup White wine
2 cups Chicken Broth (1 cup reserved for reheating)
1 whole Garlic clove (peeled)
3 sprigs Fresh Thyme (or ½ tsp dried)
1 bay leaf
1 tsp cornstarch

A make ahead meal for Valentine’s Day? What could be more perfect? These smoky beef short ribs are as easy to make as everyday pot roast, but with just enough flair to make them appropriate for a special occasion romantic meal. But who wants to spend Valentine’s Day cooking for hours? These short ribs solve that problem by—unlike some romances—actually getting better with time. Make these succulent darlings the day before and just simmer to reheat before your special dinner date. This overnight rest also allows you to easily remove any excess fat from the dish, as it will rise to the surface and solidify as it chills. Serve these over polenta, mashed potatoes or even couscous and your dinner guest is sure to be impressed. If you serve my Cafe Latte Tiramisu for dessert, you can make practically your entire Valentine’s meal (not including side dishes) ahead of time so that you can truly relax and enjoy your time with your sweetheart.

Click here to watch the video version of this recipe! Happy Valentine’s Day!

Simmer & Stir