This one’s for my nieces, Laura and Gaby, who have always eaten everything I put in front of them, even if it was unrecognizable. Who let me teach them how to bake bread when they were four. Who have always thought my edible Christmas gifts were the bomb and my pasta sauce, other-worldly. You were born into the right family, my dears, and I, for one, am thrilled you’re here.
Beef short ribs, or any short ribs, for that matter, are the perfect kind of supper to put together in the morning, go about your day, and return to with glee and appreciation several hours later. The prep is quick and easy, and the results are deeply satisfying. The leftovers? There are no words…..
Slow-Roasted Beef Short Ribs with Lemony Gravy
- 4 beef short ribs, 3 – 4 lbs. total weight
- 1 white onion, peeled and thinly sliced
- 4 cloves of garlic, thinly sliced
- 3/4 cup shredded or chopped carrot
- 3/4 cup chopped celery
- 2 anchovy filets, packed in olive oil
- 4 pieces of lemon peel, about half of a lemon, cut into 3/4 inch strips
- 15 sprigs of fresh thyme, leaves removed, stems discarded
- 1/2 cup olive oil
- 1 cup dry white wine
- 2 cups, plus more if needed, beef stock
- salt and black pepper to taste
- Heat a large, heavy bottom dutch oven over high heat.
- Add the olive oil.
- Liberally salt and pepper the short ribs on all sides.
- Add the short ribs to the olive oil, turning often until all four sides are nicely browned. Remove to a platter and reserve.
- Reduce the heat to medium. Add the anchovies to the pot. Allow them to melt away in the olive oil. Add the onion, carrot, celery, garlic, lemon peel and thyme, and sauté until the vegetables soften and the onion starts to become translucent.
- Add the white wine, and deglaze the browned bits from the sides and bottom of the pan. Add the stock. Bring to a simmer.
- Return the ribs to dutch oven. The liquid should cover about 2/3rds of the ribs. If it doesn’t, add more stock. Pile some of the aromatic veggies on top of the ribs.
- Cover, and place on the rack in the oven. Slow roast for 4 hours or until the meat if falling off the bones.
- When the meat is done, remove ribs from the dutch oven and reserve. Strain the aromatic veggies from the braising liquid. Reserve.
- Place the braising liquid into a heat-proof container, and allow the fat to rise to the top. (Placing it in the refrigerator helps). Spoon off the fat.
- Return the broth and the veggies to the dutch oven. Adjust seasoning. Discard lemon peel.
- If desired, remove the meat from the bones, discarding any gristle or fatty pieces. Return meat to dutch, reheat.
- Serve over mashed potatoes, with plenty of gravy.