This year short ribs, rich and delicious, headlined our holiday meal. For many years they have been a special meal in our family at some time or another. So glad they turned out extra scrumptious this year.
For beef lovers, there is nothing more beautiful than good quality meat, ready to cook.
This beef was purchased at Market Square in Birmingham, located at 14 Mile Road and Southfield. It is gorgeous to my eye.
The seasoned bone-in-short ribs browned beautifully in hot oil.
Sauted vegetables in the rich red aromatic braising liquid go into the crockpot with the browned ribs. The wonderful smell promises a great eating experience.
I made these the day before serving. The house smelled fabulous all day with the aroma of the cooking ribs and sauce swirling through the house.
Paulette’s Beef Short Ribs
(This time 3 and a half pounds ribs made 2 and a half quarts meat and sauce.)
3 tablespoons olive oil
2 ounces pancetta, cut in small cubes
3 ½ lbs beef short ribs (butcher cut chunks to fit in crockpot)
salt and pepper, Montreal seasoning
flour for dredging
1 medium onion, chopped
1 large carrot chopped or sliced
½ cup fresh parsley, coarsely chopped
3 cloves garlic
1 14 ounce can diced tomatoes, good quality such as Muir Glen
1 generous Tablespoon tomato paste, preferably in a tube
1 teaspoon dried thyme
½ teaspoon dried oregano
1 bay leaf
2 ½ cups beef broth, (Better than Bouillon)
¾ cup V-8 Juice or red wine
1 pound dried papperdelle or tagliatelle pasta
Heat oil in large heavy pot over medium heat. Cook pancetta until golden and crisp. Season short ribs with salt and pepper and a shake Montreal on one side. Dredge in flour. Remove pancetta and set aside. Brown the short ribs on all sides. Remove browned short ribs to slow cooker.
Saute onions and carrots and pressed garlic. When onion is softened, add tomatoes, tomato paste, pancetta and herbs along with beef broth to the pot. Bring to a boil and transfer to crock pot. Cook on low for up to 8 hours.
Remove lid if you wish to cook down liquids. Skim fat off the liquid. Discard bones and trim gristle/skin. Adjust seasoning as needed. The sauce is a thing of beauty and very flavorful. (I haven’t made this dish for a year or more and had forgotten how totally delicious this sauce is.)
Cook pasta as directed in salted water, drain pasta. Toss pasta with a bit of hot pasta water or oil to keep it from glopping together. (forgot to do this but the terrific sauce saved the day)
Make Ahead: These ribs can be made the day before. Complete the task of discarding fat and bones after cooking and store in pyrex in the refrigerator. Cut short ribs into small serving pieces if needed but meat should be very tender so probably in small pieces when cooked.
After refrigeration, again skim fat if needed. Heat ribs and sauce in the oven at 300 or 350 until hot and bubbly.
Serve pasta on deep platter with short ribs and sauce on top. Garnish with parsley.
The whole family, including the grandkids liked this dish. I liked the make ahead. The short ribs were a big hit all around. You can see what a pretty presentation this makes for a holiday meal.
(The platter shown here is for the whole family, not one person. Everyone was waiting patiently for me to serve them while I hurriedly took the picture.)