Beef Short Ribs

  • 4 pounds bone-in short ribs
  • 3 sprigs of fresh rosemary
  • 3 tablespoons bacon fat
  • 3 cloves garlic, crushed
  • 1 small onion, sliced
  • 1 cup dry red wine
  • 1 cup beef stock
  • Salt & pepper

Pre-Heat the oven to 325. Pat dry the ribs and season with salt & pepper. Warm the bacon fat over medium heat in a dutch oven or enameled cast iron pot with a lid. When the oil is almost smoking, add the ribs in a single layer being careful not to crowd them. Brown on all sides in batches, setting aside once done. Pour off the remaining fat, leaving approximately 3 tablespoons and turn the heat to medium. Add the onion and saute until lightly golden. Add garlic and rosemary and cook another 2 minutes until garlic is super fragrant. Add red wine and stock, it will boil almost immediately. Now place the ribs back in the pot along with any juices that have collected while sitting. Cover and place the whole pot in the oven for at least two hours, until the meat is falling off the bone.

Serve with mashed potatoes, cauliflower puree, cauliflower potato puree or creamy polenta and pan juice. Add a small arugula salad (arugula dressed with fresh lemon juice and olive oil) on top or on the side for freshness and a bright acidic note to the dish.

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