Ribs in the Oven
Ribs done in the oven — braised short ribs, hot chipotle honey baby backs, country style BBQ ribs, sweet chili spare ribs — for nights the grill stays cold.
★ dinner
dinnerBraised Short Ribs
Delicious tender braised short ribs
Tineke YoungerIngredients
- 3lbs Short Ribs
- 5 Sticks Celery (Chopped)
- 2-3 Carrots (Peeled and Chopped)
- 2 Yellow onion (Chopped)
- 1 bottle Dry Red Wine (Cheaper the wine the better)
- 2 1/2 cup Beef Stock
- 1 tbsp Tomato paste
- 1/4 cup Worcestershire Sauce
- 2 Heads of garlic (and halved)
- .75 oz Rosemary
- .75 oz Thyme
- .5 oz Oregano
- .5 oz Parsley
- Salt and Pepper
- 3 tbsp Butter
- 2 tbsp Olive Oil
Instructions
- 1Preheat oven to 350 degrees
- 2Trim off fat on the ribs, you can keep some on but too much fat won’t render down and will be chewy. Generously season ribs with salt and pepper. In a Dutch oven add half the oil at medium high heat. Add ribs and sear each side for about 2 minutes. Take the ribs out after each side is seared.
- 3Add the rest of the oil back into the pot. Add tomatoe paste and roast for about 2-3 minutes. Add the Mirpoix (Celery, carrots, onions) sauté for about 4-5 minutes getting some color on the vegetables. Deglaze the dutch oven with the beef stock, and Worcestershire. Stirring, reduce the stock about 30% before adding the wine. After reduced add the Wine to the Dutch oven. Add in your fresh herbs (tie butchers twine around the herbs to make it easier getting herbs out when doen) and garlic. Add ribs into the Dutch oven, then cover with a lid, place in oven for 2 hours and 45 minutes.
- 4When ribs are done, take out of the Dutch oven and set aside. Then using a mesh strainer, pour the liquid into another bowl (DO NOT THROW THE LIQUID AWAY THIS IS YOUR SAUCE) keeping the access veggies is optional
- 5Adding your liquid that you strained into a bowl or pot, add to a sauce pan and reduce on medium heat for about 30-35 minutes constantly stirring. Reducing about 80% until almost a syrup like consistency. Add the butter in and stir until completely melted and you get a glossy look to the sauce.
- 6Add your ribs into the pan of sauce, smothering them with that delicious sauce. I prefer to serve on top of garlic mash potatoes but whatever you prefer! Enjoy :)
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Open in Pepper →Ribs Don't Need A Grill
Ribs used to mean a whole afternoon outside. An oven and a sheet of foil get you the same fall-apart meat, and you can start them while you're doing laundry.
Cooks on Pepper reach for this collection when it's raining, when it's January, or when Sunday dinner needs to cook itself for three hours while nobody watches it.
Every recipe here bakes or braises indoors: Braised Short Ribs with celery and carrots, Perfect Ribs with a simple rib rub, Hot chipotle honey oven baked ribs, Country Style BBQ Ribs, Competition Spare Ribs, and Bachan's BBQ Ribs finished with honey and garlic.
Quick Tips
- 1
Pull the membrane off
Slide a butter knife under the thin skin on the bone side of a rack and peel it away with a paper towel. It won't soften, and rub can't get through it.
- 2
Wrap tight in foil
Seal the rack in heavy foil and bake at 275°F for about 2 1/2 to 3 hours. The trapped steam is what makes the meat give.
- 3
Sauce at the end
Brush on BBQ or honey sauce in the last 10 to 15 minutes, uncovered, so the sugar caramelizes instead of scorching.
- 4
Sear short ribs first
Brown bone-in short ribs 3 to 4 minutes per side in a hot Dutch oven before adding carrots, celery, and liquid. That crust is most of the flavor.
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