Cast Iron Skillet Cook Beef Short Ribs

February 23, 2016

Hands downwardly the Best curt ribs I've ever had.

Before I leap into this please beware you are well-nigh to scroll through a ton of meat. This was one of those recipes where I didn't intend on posting for the web log as it was strictly supposed to be dinner, and then the styling and try I take to make pictures look pretty does not exist here. I honestly don't even think you lot'll care.

Every morning the other sales managing director and I start the day off talking about what nosotros made/ate for dinner the night earlier. Yous've probably read this 1234643 times because in the last 2 years a TON of my recipes have been inspired past these morning chats. Including this heavenly one.

Jane mentioned she took boneless brusk ribs, seared them, deglazed with lycopersicon esculentum paste, and threw information technology in the crock pot with a mixture of beef broth, Worcestershire, onion, bay leaf, garlic, and two ingredients which threw me off just at the same time left me intrigued…

Apple cider vinegar and ketchup.

I immediately idea barbecue simply then was confused as I was trying to build the flavors in mind.Beef broth doesn't normally become in barbecue sauce.Jane had a hard fourth dimension explaining the flavour profile. It had the tang of charcoal-broil sauce only it WASN'T. I had to endeavour information technology for myself and let's just say the meatiness, the tang, and the richness from the beef and lycopersicon esculentum really set up this off into a beef flavour contour that I've never had before…I guess I'm just used to brusque ribs in red vino with carrots and herbs!

I could talk days about short ribs but I've already done there Here in my Red Wine Braised Short Rib recipe.

This recipe is pretty much the same as Jane's although I sear, cover, and melt the meat all in my bandage iron skillet. One pot wonder babbbyyy. I'd give that post a read and then you can find out all about boneless vs. bone-in brusque ribs. For this recipe I prefer boneless.

This recipe will take nearly iii hours to make, which is non nearly the amount of fourth dimension it would take in the crockpot. Later the meat has been seared, it's transferred into the oven tightly covered with foil. I'm thinking since cast iron holds rut so well, in one case it's baked in the oven information technology actually helps speed upwards the cooking process (fashion faster than your irksome cooker). Your business firm will smell of a tang and soon enough you'll exist salivating over a skillet of beef that literally melts away. SO YUM.

Typically short ribs that have been braised in red wine are too rich to do anything fun, like calculation onto a pizza, taco, or best still ramen. This stuff you can practise all of the fun things AND the basic short rib things like adding to polenta, rice, or grits. I So recommend adding this to some ramen even if it's carry out.

I take more short ribs in my freezer and I know it won't be long until I make these so I promise I'll get more drool worthy pictures updated here. In the concurrently, hopefully I've done enough to convince you lot that y'all NEEEEEED these.

PS: adjacent post y'all're meeting the swain. Bask!

Cast Iron Skillet Braised Beef Short Ribs

2016-02-22 17:36:59

Serves 4

1. half-dozen-8 boneless beefiness short-ribs, trimmed of silverskin and excess fat
2. kosher common salt and pepper every bit needed
3. 2-three tablespoons canola oil
4. 1 large onion, diced
5. 3 garlic cloves, smashed (or more than if desired)
6. two tablespoons lycopersicon esculentum paste
7. 2 cups beef goop
8. 2 tablespoons ketchup
9. 2 tablespoons apple cider vinegar
10. 1 tablespoon Worcestershire sauce
11. ii bay leafs

1. Preheat the oven to 325 degrees
2. Season the brusque ribs with kosher salt and black pepper on all sides. Don't be shy when seasoning!
3. Oestrus the canola oil over medium loftier heat in a large cast iron skillet. In one case hot, sear the short ribs on all sides until browned and caramelized. Exercise this in batches if necessary. This should take a total of x-15 minutes.
4. Reduce the heat to medium and add the diced onion and garlic. Toss to coat in the rendered fat, and permit to cook 5 minutes or until soft.
5. Add together the tomato paste. Using a wooden spoon, evenly distribute the paste throughout the skillet. Cook for 2 minutes to release the acerbity. The onions will kickoff to plow deep red!
6. In a basin combine the broth, ketchup, vinegar, and Worcestershire. Mix.
7. Cascade into the skillet. The short ribs should be half way submerged, IF NOT half way submerged add together more beef broth. Add the bay leafs and bring to a simmer.
8. Once the broth has reached a simmer, tightly cover with foil and transfer to the oven.
9. Allow the short ribs to cook in the oven for 2 i/2-3 hours until fork tender. I kept checking later two hours.
10. Garnish with parsley (or not) and eat notwithstanding desired. I ate mine plain, but this is besides delicious over polenta, mashed potatoes, rice, or even in ramen!

1. You can add a slug of your favorite barbecue sauce to the broth if desired!

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