In the Kitchen: Fall-off-the-Bone Short Ribs


Fall-off-the-Bone Short Ribs


3-4 pounds bone-in or boneless beef short ribs, cut into 4 pieces (may substitute boneless “flap steak” if available)
Vegetable oil
1 bottles red wine, (½ for marinade) (that you would drink)
2 onions, rough chop
2 carrots, peeled, rough chop
2-3 cloves garlic, smashed
2-3 celery stalks
Sprinkling of flour (1 T+)
1 T tomato Paste (optional) (may substitute ketchup, in a pinch)
¼ cup soy sauce (optional)
½ cup flavorful fruit juice (apple, pomegranate or pineapple; not citrus) (optional)
Fresh herbs: thyme, oregano, rosemary, parsley
Dry herbs/spices: bay leaf, peppercorns, red pepper flakes (optional)
2-3 cups Beef broth (or demi-glace, if lucky to have)


1. Salt and pepper meat and cover with dry herbs, peppercorns, and ½ bottle of red wine. Let marinate overnight, or for 2-3 hours.
2. Remove meat and DRY WELL with paper towels. Heat vegetable oil…

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