I made this recipe last night, as Safeway had a great sale (great as in, the same price that short ribs were at just a handful of years ago – yes, I’m not an old lady that decries how expensive everything has gotten) on short ribs last week. The NYT has a similar sounding recipe, but it’s behind a paywall, so I looked for something that approximated it.

It was good, but nothing to write home about. Just a standard short rib recipe. On the plus side, it was an easy recipe to make and my non-vegetarian daughter liked it. She thought it looked horrible and had no hopes for it, but she was hungry enough to try it, and was pleasantly surprised. I skipped the parsley and lemon zest at the end, simply because I forgot about it. They might have given the recipe the ummph need it to elevate it. I’ll see if I remember to add them to the leftovers.

Ingredients

  • 5 lbs bone-in short ribs
  • salt & pepper to taste
  • olive oil
  • 2 whole garlic, sliced in half crosswise
  • 2 white onions, chopped
  • 4 stalks celery, chopped
  • 2 carrots, chopped
  • 3 Tbsp tomato paste
  • 2 cups red wine
  • 2 cups beef stock
  • 4 sprigs thyme
  • 1 cup parsley, roughly chopped (optional)
  • 1 Tbsp lemon zest (optional)

Directions

Preheat oven to 275°F

Season short ribs with salt and pepper to taste.

Heat a thin layer of oil in a large, lidded, oven-safe sauté pan over high heat. Working in batches, add the short ribs and brown on all sides. Remove and set aside.

Turn heat down to medium and add the garlic, cut side down. Push to a side of the pan.

Add the chopped onions, celery and carrots and cook, stirring occasionally, until soft – about 8 minutes. Add the tomato paste and stir to coat the vegetables.

Add the wine, deglace the pan, and let boil for 2 minutes. Add the beef stock and the thyme and bring to a boil. Gently return the short ribs to the pan. Add enough water to cover the ribs. Bring to a boil, cover, turn off the heat and carefully place the pan in the oven.

Cook for 3 to 4 hours, until the ribs are cooked through and tender. Add the parsley and lemon zest and serve.

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Here are some other short ribs recipes I’ve cooked in the past, if you are looking for inspiration. All of these were good as well, just not the ultimate recipe:

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