Allen Brothers - The Great Steakhouse Steaks

Braised Country-Style and Barbecue Short Ribs



1. Thaw packaged short ribs on a dish in the refrigerator.
2. Bring a pot of water to a boil. Place packaged short ribs in pot and reduce to a simmer.
3. Heat 35 to 40 minutes.
4. Remove bag. Carefully cut corner of the bag with scissors on a diagonal and pour gravy into a container. Skim off excess oil.
5. Open bag the rest of the way and place short ribs on a plate.
6. Pour desired amount of gravy over short ribs.

Two to four ribs serve 1.

Use smooth-edge plastic or wood utensils, for sharp objects and metal tongs may puncture bags. Be careful handling and opening bags. Steam will be released and contents will be extremely hot.

Beef Short Ribs

4 16-ounce Allen Brothers Beef Short Ribs, thawed.
3 cups flour
¼ cup olive oil
2 ribs of celery, diced
3 carrots, diced
1 medium onion, diced
2 tablespoons tomato paste
2 cups red wine
1½ quarts beef stock
2 bay leaves
4 garlic cloves, minced
½ teaspoon thyme leaves
salt and pepper, to taste

1. Preheat the oven to 350°F.
2. Add salt and pepper to 2½ cups of flour. Lightly dredge short ribs in flour and seasoning, coating thoroughly.
3. Heat olive oil in a skillet with high sides or Dutch oven.
4. Brown ribs on each side and remove from skillet.
5. Leave 2 tablespoons of olive oil in the skillet and add diced celery, carrots, onions, and garlic. Saute until browned.
6. Add 1½ cups of red wine and whisk in tomato paste. Simmer until reduced by half.
7. Add the short ribs, thyme, and bay leaves, and cover with beef stock. Bring to a simmer, cover, and place in the oven. Cooking time is now approximately 2 hours. 8. After 1½ hours, begin checking the tenderness of the ribs. They are finished when they are fork-tender.
9. Mix ½ cup of red wine and ¼ cup of flour until thoroughly combined. Add to short ribs and cover.
10. Simmer on the stovetop 30 minutes more, then check the ribs again for fork tenderness.
11. When finished, the sauce should stick to the ribs, but not be too heavy. If needed, add stock or wine to thin the sauce.

Serves 4.

Meat is fork-tender when it "gives" when you insert a fork and twist. Meat that is difficult to turn is not yet done.