OUT OF THIS WORLD SHORT RIBS
I needed a quick substitute for a brisket for Hanukkah this year, as I was determined to clear out my freezer and only purchase red meat for special occasions in 2019. So here’s my riff on brisket-like-short ribs.
Easy, and out of this world.
What you need:
Heavy casserole with lid or crockpot
Short ribs - bone in or out, your choice; one short rib/person
Extra virgin olive oil
Onions - 3 large, sliced (about 6 cups)
Beer - 12 ounces of your favorite
Onion soup mix - 1 packet
Tomato sauce - 8 ounce can
Salt and Pepper to taste
Slice onions in a lengthwise direction to minimize your tears (stem to root)
Season meat with salt and pepper and set aside
Put pot over high heat on stovetop and add 2-3 TB olive oil
Sear short ribs on all sides and then remove to a plate
Turn heat down to medium-high and caramelize the onions until light golden, soft, and reduced by half - it will take about 15 minutes
Add the tomato sauce, packet of soup mix, and beer to the onions, then lay in the short ribs, including any pan juices
If using the oven, cover the pot and braise at 300 for 3-4 hours.
If using a crockpot, cook on low for 8 hours, or if in a hurry, on high for 2 hours, then low for 2-4 more hours
Serve over noodles, rice, mashed potatoes or polenta and serve the “jus” on the side. Top with rosemary. EAT!
You can prepare the short ribs 2-3 days ahead of time and keep in the fridge. If fat rises to the top you can remove it before re-heating. Re-heat in a low oven at 300 for an hour or 2, or in the crockpot on Low for 2-3 hours.
If you don’t have any dry onion soup mix, use 1/2 cup dried onions and 2 cubes beef or chicken bouillon
It’s super easy to slice the onions quickly with a mandoline. For my favorite CLICK HERE.