This time of year everyone needs a good recipe for a warming short rib. Want an easy one? Watch the video above or follow the instructions below.
Bone-In Beef Short Ribs to Share
Chef JJ Johnson
Prep time: 35 minutes
Cooking time: Approximately 4 hours
Total time: 4.5 hours
2 pounds short ribs bone in, prepped from the butcher
1/4 cup olive oil plus 3 tablespoons
2 cups dry red wine (Pinot Noir or Merlot)
1 quart veal stock
3 cinnamon sticks
3 bay leaves
3 oranges, quartered
1 bunch thyme
1 bunch parsley
1 jalapeno, chopped with seeds
Preheat your oven to 325 degrees F.
Heat a large Dutch oven over medium-high heat and add 3 tablespoons of the olive oil. Once the oil begins to shimmer add the short rib in a single layer and season with salt and pepper. Sear the meat until lightly browned on all sides, turning with long tongs, about 2 minutes per side. Transfer meat to a plate.
Deglaze the pot with the red wine, making sure to bring up the brown bits of fond from the bottom of the pan with a wooden spoon. Return the short ribs back to the pot and lower the heat to medium. Add in the veal stock, 3 cups of water, cinnamon sticks, bay leaves, oranges, thyme, parsley and jalapeno. Season generously with pepper. Cook for 2-3 hours.