Mo's Short Ribs. A Freezer Full of Omaha Steaks Means Peace of Mind for Your Family. Mo's Short Ribs This recipe requires slow cooking so it takes time. However it is a very tasty and easy to make dish.
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You can have Mo's Short Ribs using 12 ingredients and 8 steps. Here is how you achieve it.
Ingredients of Mo's Short Ribs
- It's 4 of Beef Short Ribs.
- Prepare 2 of Shallots, thinly chopped.
- It's 1 of Carrot, cut in think round slices.
- It's 1 of Celery stalk, thin cut.
- You need 2 of Garlic cloves, peeled and smashed with the side of a chef knife.
- It's 5 leaves of fresh Sagen (en-chiffonade cut).
- Prepare 2 sprigs of fresh Thyme.
- You need 6 oz. of Cabernet Sauvignon Wine (or Merlot).
- Prepare 1 Cup of Beef or chicken broth (if homemade).
- It's 2 Tsp of Hungarian Paprika.
- You need 1 TBSP of Worcestershire sauce.
- It's to taste of Salt-Pepper.
Always up to date with the latest patch. Short ribs benefit from long, slow simmering, whether in the slow cooker, in the oven, or on the stovetop. Or, if you need tender short ribs in a hurry, cook them in a pressure cooker. Many long-cooking recipes can be cooked in a fraction of the time in the Instant Pot or pressure cooker.
Mo's Short Ribs instructions
- First let me clarify: I said homemade chicken or beef broth because the broth they sell ready are often full of....well, stuff you shouldn't eat. If you don't have homemade broth, then just melt 1 beef bouillon in 2 cups of boiling water and use as needed..
- I assume you have done all the prep, so you have the ingredients chopped and ready to go. Rinse the ribs under warm water, pat dry and sprinkle with salt, fresh ground pepper, and the paprika on both sides..
- In a large pot, heat a little vegetable oil, about 2 tbsp; use high heat, we want to sear the ribs so they retain the juices. Drop the ribs in there and a few minutes per side should be enough, you wanted to brown. Remove, set aside and cover with a plate..
- In the same pan, you need to add some vegetable oil, heat it, and - still at medium-high heat add the carrots. After 3 minutes add shallots, celery, and garlic and cook about 5 minutes..
- Now add the ribs to the pan, the herbs, the Worcestershire sauce, and the half of the wine. Cover the pot and cook 5 minutes.
- Now that the flavors start getting incorporated, add the remaining wine, the broth (if you use the bouillon method, add just a cup) and turn the heat down to low. The lid at this point has to cover only about ¾ of the pot. We want the steam to go out and the food to breath..
- Cook for 2 hours at very low heat. Check the level of liquid and add broth/water as needed. Now, you should not need to add water because with a lid almost entirely con, the liquid should not consume quickly..
- Serve hot with some solid red wine, such as a Barbera d'Asti, a Barbaresco, or Rosso di Montalcino. If you don't like Italian wines, a Tempranillo Roja would fit this dish very nicely. If you want domestic wine, then I would pick some Pinot Noir from California or the NW over some American Cab..
Transfer browned short ribs to a large plate and continue with remaining ribs. Make short ribs in an electric pressure cooker and eat these in half the time. The pressure inside the cooker transforms any liquid into hot steam, which goes deep into the meat and produce far more tender ribs than any other method would make. Generously coat the short ribs in salt and pepper. Heat half of the olive oil in a Dutch oven over medium-high heat.
