I made this a few weeks ago when the temperature was hovering around 90 degrees – not the smartest choice, a recipe that runs the oven for several hours. But it was tasty nonetheless, and easy. It’s from Make the Bread, Buy the Butter, a book I talked about before from the gal who writes the Tipsy Baker blog. She notes that you can use this basic method for any of the ‘roast-ish’ cuts of beef, lamb, or pork with success. The only changes I made were to omit the marjoram and halve the recipe.
From Make the Bread, Buy the Butter, by Jennifer Reese
3 pounds boneless short ribs
1 tablespoon kosher salt
1 tablespoon fresh ground pepper
2 teaspoons dried marjoram
3 tablespoons olive oil
2 onions, sliced
2 tablespoons sugar
3 carrots, peeled and sliced
2 celery stalks, sliced
2 bay leaves
1 cup red wine
Preheat the oven to 300 degrees. Spread the short ribs out on a flat surface and sprinkle them with the salt, pepper and marjoram. Be sure to coat all sides.
Heat the olive oil in a Dutch oven on the stovetop, and when it’s hot, add the short ribs – in batches, if necessary, to avoid crowding. Sear well on all sides. You want the meat to be richly colored all over.
With a fork, remove the ribs to a plate. Add the onions, sugar, carrots, celery, and bay leaves to the fat and drippings in the pot. Cook, scraping up the drippings, until the onion begins to soften and caramelize.
Return the ribs to the pot, add the wine, and bring to a boil.
Put the lid on the pot and place the pot in the oven. Bake for 3 hours, checking occasionally to be sure the liquid has not evaporated. If it has, add a splash of water. The meat is done when you can break it apart easily with a fork. Remove the bay leaves.
Serve with horseradish and buttered noodles, mashed potatoes, or crusty bread.