“When spring came, even the false spring, there were no problems except where to be happiest. The only thing that could spoil a day was people and if you could keep from making engagements, each day had no limits. People were always the limiters of happiness except for the very few that were as good as spring itself.”
~ Ernest Hemingway, A Moveable Feast
You will find I’m a fan of Hemmingway. Known in part for his manliness, I think he would have appreciated this meal. This is a substantial meal designed to put meat on the bones. But, more than that, it’s savory, succulent and satisfies the carnal appetite.
This recipe is adapted from the Joy of Cooking Cookbook.
For short ribs ~
3 lbs beef short ribs
1 tsp salt
1 tsp ground pepper
1 tbsp fresh rosemary
1 tbsp fresh thyme
2 tbsp bacon fat
For braising liquid ~
2 onions, chopped
1 lg carrot, chopped
2 stalks celery, chopped
1 small shallot, chopped
4 cloves garlic, chopped
½ tsp ground black pepper
½ tsp salt
Pinch of same herb used to season meat
1 ½ cups beef stock
3 small bay leaves
Pat dry short ribs and season with salt, pepper, herbs.
Heat bacon fat in a Dutch oven.
Add the ribs and brown well on all sides, and then remove to a plate.
Add onions, celery, carrots, shallots, garlic, pepper, salt, and herbs to the pan, and cook on medium heat until slightly browned.
Return ribs to the pan and add beef stock and bring to a boil.
Add the bay leaves and bake covered on low heat until the ribs are tender and the meat pulls away from the bone, 2 hours.
Remove ribs from the pan and skim off fat from the surface of the liquid and reduce the liquid over high heat until syrupy.
Serve the ribs with the sauce.
- FOR THE RIBS:
- 3 pounds Beef Short Ribs
- 1 teaspoon Salt
- 1 teaspoon Ground Pepper
- 1 Tablespoon Fresh Rosemary
- 1 Tablespoon Fresh Thyme
- 2 Tablespoons Bacon Fat
- FOR THE BRAISING LIQUID:
- 2 Onions, Chopped
- 2 stalks Celery, Chopped
- 1 Large Carrot, Chopped
- 1 Small Shallot, Chopped
- 4 cloves Garlic, Chopped
- ½ teaspoons Ground Black Pepper
- ½ teaspoons Salt
- 2 pinches Of Herbs Used To Season Meat
- 1-½ cup Beef Stock
- 3 leaves Small Bay Leaves
- Pat the short ribs dry using a paper towel then season with salt, pepper and herbs.
- Heat the bacon fat in a Dutch oven over medium-high heat.
- Add the ribs and brown well on all sides, and then remove them to a plate.
- Add onions, celery, carrots, shallots, garlic, pepper, salt and herbs to the pan, and cook on medium heat until slightly browned.
- Return ribs to the pan, add beef stock and bring to a boil.
- Add the bay leaves, put the lid on, turn heat to low and cook on low heat until the ribs are tender and the meat pulls away from the bone. This should take about 2 hours.
- Remove ribs from the pan and skim off fat from the surface of the liquid.
- Then reduce the liquid over high heat until syrupy. Serve the ribs with the sauce.