The beef short ribs looked really good in the store last weekend and I came up with this interesting little recipe after looking through the pantry and refrigerator.
Servings:
4
Preparation Time:
prep: 1/2 hour + bake: 2 hours
Tools
- cast iron dutch oven w/ lid
- measuring spoons
- small bowl
- cutting boards and knife
- mortar & pestle
- zester or fine grater
- juicer
- measuring cup
- slotted spoon
- blender
- fat separator
Ingredients
- 8 beef short ribs
- 2 large garlic cloves
- 1 4" sprig rosemary
- 8 fresh sage leaves
- 1 orange
- 1 lime
- 1/2 large onion
- 1 celery rib
- 1 carrot
- 1 annaheim chile (remove seeds)
- 1 medium sweet potato (peeled)
- 3 bay leaves
- olive oil
rub
- 1 t. allepo chile flakes
- 1 t. chile powder
- 1 t. cane sugar
- 1 t. fresh ground black pepper
- 1 t. kosher salt
Cooking Instructions
- Pre-heat the oven and the dutch oven lid to 325F. Place the dutch oven on the stove over medium heat.
- Mix the rub together in the small bowl. Trim any large fat chunks off of the short ribs. Rub the spice mixture into the ribs. Let the ribs rest on the meat cutting board.
- Smash and rough chop the garlic, rosemary, and sage leaves and place them into the mortar.
- Zest and juice the orange and lime. Add the chopped zest to the mortar w/ 1/2 t. kosher salt.
- Pound and grind down these ingredients and stir them into the orange and lime juice along with 1 T. olive oil.
- Chop the onion, celery, carrot, annaheim chile, and sweet potato into 1/4" or smaller cubes. Stir these into the orange and lime juice.
- Coat the bottom of the dutch oven with olive oil and brown all sides of the short ribs.
- Turn all the ribs bone side down. Pour the juice mixture over the ribs. Drop in the bay leaves. Cover and place into the pre-heated oven.
- Immediately turn the oven down to 200F and wait 2 hours.
- Remove ribs from the dutch oven to rest.
- Use slotted spoon to move chopped vegetables to the blender.
- Use the fat separator to remove the excess beef fat and add the juice to the blender.
- Blend until the sauce is creamy. Salt & pepper to taste. It should be a little too salty but not quite as salty as a pesto.
Notes
Serve ribs with a bit of sauce over a brown and wild rice pilaf.