If you want fast food, then you won’t like this blog post. This recipe is for the slow cooker. Grab a glass of wine or a bottle, take your time, and let those short ribs cook SLOWLY. The longer you cook your short ribs, the more tender they become. If you want fall of the bone short ribs then follow this recipe. Now you might think “what are those cherries doing there?” Well, the cherries give the sauce a slight sweet- tanginess that perfectly complements the saltiness of the ribs. Enjoy and let me know how these come out.
In batches, season short ribs with salt and pepper, toss with flour in the bowl, and sear them on all sides.
After deglazing the pan, add the stock, shallots and garlic, and return the ribs to the pot with any accumulated juices.
Cook short ribs in oven, 325 degrees, for 1.5 hours
Remove the lid and foil and add salt, cover with foil and lid and cook an additional hour. Then add the cherries, partially cover, and simmer over low heat until the ribs are very tender.
Once the short ribs are very tender and a skewer inserted into the meat comes out without any resistance, the ribs are done.
- ¼ cup extra virgin olive oil
- 8-2 inch long pieces of beef short ribs (about 3 lbs)
- Salt and Pepper
- 1.5 cups Rhone or Cabernet Sauvignon red wine
- ¼ cup all purpose flour
- 1 quart of chicken stock (or 50/50 chicken and beef stock)
- 1.5 tsp salt
- 8 garlic cloves
- 8 large shallots, peeled
- 1.25 cup dried sour cherries
- Preheat oven to 325 degrees.
- Put flour in a medium bowl, Heat the oil in a large enamel casserole over medium-high heat. In batches, season short ribs with salt and pepper, toss with flour int he bowl, shake off the excess and sear them on all sides in the casserole. Place the seared meat on a plate and sear the next batch. When searing is completed, pour out excess oil from the casserole, add the wine and deglaze the pan over high heat, scraping up all the browned bits with a wooden spoon on the bottom of the pan. Reduce the wine to by half.
- Gradually add the stock and whisk until smooth. Return the ribs to the pot with any accumulated juices Add shallots and garlic, bring to boil, then turn off heat. Place a piece of parchment paper and an inverted lid of foil over the ribs, bring to a simmer, and cook in oven 325 degrees for 1.5 hours.
- Remove the lid and foil and add salt, cover with foil and lid and cook an additional hour. Once again remove the lid and foil, add the cherries, partially cover, and simmer over low heat until the ribs are very tender and a skewer inserted in the mat comes out without any resistance.
- With a slotted spoon transfer the ribs, garlic, shallots, and cherries to a place and keep warm, Strain the cooking juices into a large heat resistant measuring cup. Let set. Within 5-10 minutes. ,the fat will have come to the top and separated from the liquid. With a bulb baster, squeeze the bulb, keeping it closed. Siphon off only the cooking liquid at the bottom of the measuring cup, leaving the fat behind and return the de-fattened juices to the casserole.
- Simmer the sauce for 5 minutes to concentrate the flavors. Season with salt and pepper and serve over the ribs.
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