Best Short Ribs Ever!

Once a humble, overlooked cut reserved for slow-cooked family meals, short ribs have risen to culinary fame—proof that time, technique, and tradition can transform the simplest ingredients into something extraordinary.

Short ribs have different global variations; from the South Korean thin cut, sweet, savory and smoky short ribs to the Texas style barbecue massive “Dino ribs” cooked low and slow. And then, we have the fine dining braised ribs in signature red wine reduction. Our short rib recipe is towards the fine dining with a wine reduction yet with a heartier ragu than most.

You need to start with excellent quality short ribs. I have sourced a great ranch called Riverbend Ranch! You can check them out but they really have put a lot of work into their herd and their beef is excellent. Hopefully, you have a great butcher close by. Look at the beautiful marbling of the beef. Another thing you want to see is a nice ratio between the meat, fat and bone.

Estimated Prep Time 1 hour,

Estimated Cooking Time 3 hours

You can get your dry spices ready to dredge the meat in:

Salt-to taste
Pepper to taste
Flour -lightly
Steak house rub of choice to taste

Riverbend Ranch has their own spices which are great!

Now you need to start prepping your rue

1/2 onion diced-you can add more to taste
4-6 cloves of garlic
1/4 cup avocado or avocado olive oil mix – to cover the bottom of dutch oven
Then cut 1/2 slab of bacon in small pieces and fry it. Remove the bacon you are just using the grease.

Start sautéing onions & garlic and lightly season and dust your meat to get it ready to sauté

Remove the meat to a platter to rest

Time to make the most amazing rue to ragu!

Deglaze the pan slowly with 1 cup red cooking wine and a metal whisk works nicely to gather meat droppings from bottom of pan
Stir in slowly 2 Table spoons of tomato paste
Slowly add 1 cup beef broth
Go back & forth adding more tomato paste and beef broth until it becomes a beautiful thick broth and then add meat
Bring to boil with the meat for about 3 minutes careful not to scorch, then place in oven at 325 for about 3 hours depending on how much meat you have. The meat should be fall off the bone tender!