Beef short ribs are one of our favorites, and this is our favorite recipe for them, because they are cooked slowly to retain the moisture and flavor.
It is important to use either a slow cooker for the preparation of these beef short ribs, or a Dutch oven. If you have an immersion blender, it will be helpful in this recipe as well.
3-4 pounds of Beef Short Ribs with the bone in
1 tablespoon of Canola Oil
Half of a small White Onion, finely chopped
1 head of Garlic, cloves removed, peeled, and minced
1 tablespoon of mixed Peppercorns, wrapped in a cheese cloth
1 tablespoon of dried Italian Seasoning
1 teaspoon of Montreal Seasoning
1 cup of Dry Red Wine
½ cup of Beef Broth
¼ cup of Chives, finely chopped
Zest of half of a Lemon
Salt and Black Pepper, to taste
Heat the oil in a large skillet over a medium-high heat. Once it is hot, add the short ribs and sprinkle them with the Montreal Seasoning. Sear the short ribs -- making sure all the sides are nicely browned. This should take 5-7 minutes. Do this in batches if it is necessary. Once the ribs are browned, set them aside. Remove all but a tablespoon of the oil/fat from the skillet and lower the heat to just medium. Add the garlic and the onion to the skillet and sauté them until they are translucent. Add the red wine and make sure to scrape up all of the bits on the bottom of the skillet. Add the beef broth and heat it for a few minutes. Remove the skillet from the heat. In a slow cooker, place the short ribs and then pour the wine, beef broth, and the onion and garlic mixture over the top. Sprinkle it with the dried Italian herbs, add in the mixed peppercorns (which are wrapped in the cheesecloth), and then turn the slow cooker on low and cook for 8 hours. (NOTE: If you prefer not using a slow cooker, instead of using a skillet, brown the short ribs and prepare all the items in a Dutch Oven, just as noted above. Instead of putting everything into a slow cooker, put everything into the Dutch oven, and place it in the oven at 275 degrees for about 3-4 hours. Add a bit more liquid, if it is necessary, if you choose to cook the beef short ribs in the Dutch oven.)
Once the meat is tender and pulls right off the bone, pull the meat out and set it aside. Pull the peppercorns in the cheese cloth out and set them aside. Skim the fat off the liquid and then, if you used a slow cooker, pour the sauce into a sauce pan and heat it on the stove on a medium heat to reduce and thicken it a bit. If you used a Dutch oven, once the meat is removed, skim the fat from the top of the liquid and move the Dutch oven to the stove top (be careful, because it will still be hot). Heat the liquid on the stove for a few minutes on medium heat until it thickens a bit. Add salt and pepper to taste at this point.
If you have an immersion blender you can use it in your sauce to create a smoother sauce, or you can strain your sauce before serving to separate the sauce from the onion and garlic pieces, which is optional. Pour your sauce over the short ribs, sprinkle with chives, the lemon zest and serve them.