Roasted Garlic and Rosemary Short Ribs

Short ribs are one of my favorite cool weather, comfort foods and quarantine has seemed like the perfect time for comfort food. Braising short ribs may take a few hours, but they make the house smell incredible and the result is flavorful and tender.

A few years ago, I shared my mom’s recipe for Short Ribs with Chili Biscuits and while I still love that dish, it does involve a lot of ingredients that I didn’t have on hand, so I opted for Roasted Garlic and Rosemary Short Ribs on a recent cold, rainy day. What I really love about this dish is that I was able to use the leftovers in a number of delicious ways, including a Short Rib bake and Cauliflower Gnocchi dish. I’m usually not one for leftovers, but if they can be repurposed into something completely new and exciting, I’m on board!

This is one recipe that you need to plan ahead for, but is better the longer it sits, so you can definitely make it a day ahead, if that’s your style. This is bound to impress anyone, and is an excellent dinner party (even virtually)  option!

Roasted Garlic and Rosemary Short Ribs

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2 Tablespoons grapeseed oil

3 pounds boneless or 5 pounds bone-in short ribs

#2 TCB salt (kosher salt), to taste

Pepper, to taste

3 heads of garlic, halved crosswise

1 onion, chopped in one inch pieces

2 leeks, white and light green parts thinly sliced (soak in water and rinse to remove any dirt/sand)

3 ribs celery, chopped in one inch pieces

3 carrots, chopped in one inch pieces

3 Tablespoons tomato paste

2 cups, red wine

2 cups, beef stock

2 sprigs fresh rosemary, or 2 teaspoons dried rosemary

1. Preheat the oven to 300 degrees.

2. Season short ribs generously with salt and pepper.

3. In a large dutch oven, heat grapeseed oil over medium heat.

4. Once the pan is hot, add seasoned short ribs. Sear on all sides in batches as needed, being careful not to crowd the pan.

5. Once all the ribs are seared, remove from the pan.

6. Add halved heads of garlic (cut side down).

7. Add the onions, leeks, celery, and carrots. Let the vegetables cook in the rendered fat from the short ribs and get some caramelization, about 5 minutes.

8. Add tomato paste, and cook 2-3 minutes.

9. Add in red wine to deglaze, scraping the bottom of the pan to remove the fond (browned bits). Cook for 5 minutes.

10. Add beef stock and rosemary.

11. Return the short ribs (and their juices) to the dutch oven, making sure that they are submerged.

12. After the liquid comes to a simmer, cover, and place the dutch oven in the oven.

13. Cook for 3.5 hours until tender and falling apart. Squeeze the garlic cloves out of the heads.

14. Be sure and skim off any fat before you serve the short ribs with the liquid that they were cooked in.

I served these short ribs over garlic mashed potatoes, but polenta would be another delicious option. I also think that a gremolata, which is a chopped herb/lemon zest/garlic condiment would be delicious on top of these, as gremolata is commonly served on Osso Buco and helps cut through the fat while providing some acidity and fresh herbs for brightness.

After we enjoyed these short ribs, the following night, I made a pasta bake with cauliflower gnocchi (admittedly from the freezer section at Trader Joe's – we’re in quarantine, people!). For the gnocchi bake, I shredded 2 leftover short ribs, added 1/2 cup of crushed tomatoes, seasoned with basil, salt, and pepper to make a ragu. I sautéed the gnocchi to get some color on them, tossed with the ragu, and topped with mozzarella cheese. I popped the serving dish under the broiler to get some color, and voila! These are definitely my kind of leftovers.

If you’re looking for some more cooking inspiration, our virtual classes are a great place to start. Check out our calendar of demos and Cook Along classes and see what peaks your interest. Our private Facebook group is another great resource full of a community of people that love to cook too!

Author: Kate Schrager

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Roasted Garlic and Rosemary Short Ribs

Ingredients:

• 2 tbs grapeseed oil
• 3lbs boneless or 5lbs bone-in short ribs
• #2 TCB salt (kosher salt), to taste
• Pepper, to taste
• 3 heads of garlic, halved crosswise
• 1 onion, chopped in one inch pieces
• 2 leeks, white and light green parts thinly sliced (soak in water and rinse to remove any dirt/sand)
• 3 ribs celery, chopped in one inch pieces
• 3 carrots, chopped in one inch pieces
• 3 tbs tomato paste
• 2 cups, red wine
• 2 cups, beef stock
• 2 sprigs fresh rosemary, or 2 tsp dried rosemary

Instructions:

1. Preheat your oven to 300 degrees.
2. Season short ribs generously with salt and pepper.
3. In a large dutch oven, heat grapeseed oil over medium heat.
4. Once the pan is hot, add seasoned short ribs. Sear on all sides in batches as needed, being careful not to crowd the pan.
5. Once all the ribs are seared, remove from the pan.
6. Add halved heads of garlic (cut side down).
7. Add the onions, leeks, celery, and carrots. Let the vegetables cook in the rendered fat from the short ribs and get some caramelization, about 5 minutes.
8. Add tomato paste, and cook 2-3 minutes.
9. Add in red wine to deglaze, scraping the bottom of the pan to remove the fond (browned bits). Cook for 5 minutes.
10. Add beef stock and rosemary.
11. Return the short ribs (and their juices) to the dutch oven, making sure that they are submerged.
12. After the liquid comes to a simmer, cover, and place the dutch oven in the oven.
13. Cook for 3.5 hours until tender and falling apart.
14. Be sure and skim off any fat before you serve the short ribs with the liquid that they were cooked in.

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