Slow Roasted Beef Short Ribs Recipe

On cold, snowy winter days in Ohio I find myself in the kitchen trying new recipes, whether it’s for our over night guests or just for Bill and I. Bill is always the lucky recipient of being the taste tester, a job he will never relinquish.

Today I made slow roasted beef short ribs. In looking for a recipe I went through all my cookbooks, and the food magazines I had sitting on my desk as well as online to the food network. I found quite a few, but decided to combine them to create my very own recipe. The picture speaks for itself. They were as delicious as they look. I thought I would share the recipe for you to make on a cold winter day.

Dredge the ribs in a little bit of seasoned flour. I used sea salt and freshly ground pepper.
Sear in pan in hot oil until nicely browned. Remove and set aside.
To the same pan, add 1 heaping cup of chopped onions, chopped celery and chopped carrots and cook until nicely caramelized. About the last 5 minutes add 6 cloves of chopped garlic.
Add 1 cup of your favorite dry red wine, and fresh or dried rosemary and thyme. Simmer until reduced about 3/4.
Add 2 cups good beef broth (I use the organic Pacific brand, it’s delicious).
Place the short ribs back into the baking dish and place into a 300 degree oven.
Braise or slow cook for 3 hours.

They are as fork tender as can be. I served them with a side of garlic mashed yukon potatoes and a fresh salad with home made dressing.

An absolutely warming cold weather dinner. Tonight we sat out in the sun room with soft lighting so we could watch the snow falling over Atwood Lake – what a beautiful sight.

I would enjoy hearing about your winter day cooking or baking adventures and trying out your recipe.

Hope to see you soon,
Linda
Whispering Pines Bed & Breakfast
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