Darryl Postelnick loves the way the meat of these Braised Short Ribs falls off the bone, so tender you can put a fork through it. Served over mashed potatoes, this meal is true decadence. He always makes more than he needs, leaving him with a versatile leftover that can go in mac and cheese, tacos, quesadillas, or pasta.
Darryl Postelnick’s Braised Short Ribs
Makes 6 servings
Ingredients
- 5 pounds bone-in short ribs
- 1 tablespoon kosher salt
- 1 tablespoon ground black pepper
- 2 tablespoons bacon drippings*
- 3 stalks celery, chopped
- 1 large white onion, chopped
- 3 carrots, peeled and chopped
- 5 to 6 cloves garlic, chopped
- 6 to 8 large mushrooms, sliced
- 1 (750-ml) bottle cabernet sauvignon
- 1 (8-ounce) can tomato paste
- 3 tablespoons all-purpose flour
- 2 teaspoons dried oregano
- 4 large sprigs fresh thyme
- 4 large sprigs fresh rosemary
- 4 large sprigs fresh parsley
- 2 cups beef broth
- 2 cups vegetable broth
- ½ cup cognac
- ½ cup butter, cut into fourths
- Mashed potatoes, to serve
- Garnish: chopped fresh parsley
Instructions
- Season short ribs with salt and pepper.
- In large Dutch oven, heat bacon drippings over medium-high heat. Working in two batches, sear short ribs on all sides; remove, and set aside.
- In the same pot, cook celery, onion, carrots, and garlic over medium-high heat, stirring frequently, until tender and browned, about 10 minutes.
- Add mushrooms to celery mixture. Add wine, tomato paste, and flour, and cook, stirring frequently until liquid is slightly reduced.
- Return the short ribs to the pot. Bring to a boil over high heat; reduce heat to medium, and let simmer until slightly reduced, 10 to 15 minutes.
- Preheat oven to 350°.
- Add bay leaves, oregano, thyme, rosemary, parsley, and broths to pot, stirring until blended. Cover with lid.
- Bake until ribs are tender, 2½ to 3 hours. Stir in cognac. Cover and bake for 15 minutes more. Place one-fourth of butter in each quadrant of the pot. Cover until butter has melted. Transfer short ribs to a serving dish, and strain the gravy into another bowl. Serve ribs and gravy over mashed potatoes. Garnish with parsley, if desired.
Notes
*Darryl uses Bacon Up®, prepackaged bacon drippings. It can found in the cooking oil aisle of the grocery store.
You can find this recipe and more when you pre-order Darryl Postelnick’s book “R U Kidding Me? Cooking with Darryl”. Make sure to follow Darryl Postelnick for announcements, recipes, and more.
