Looking for something special to cook that special someone? This recipe for bone-in short ribs made my husband swoon during the Christmas holidays, so it may just work for your romantic Valentine’s Day dinner.
Since I had never made bone-in short ribs, I read various recipes before coming up with my own—not that I thought I could improve upon greatness. I simply wanted to use what I had on hand (like shallots and apples) instead of making another trip to the grocery store for additional ingredients (like pancetta). I’m
lazy resourceful that way.
My bone-in-short ribs turned out amazing. Falling-off-the-bone-tender. I’ll be making this again soon!
- 8 bone-in short ribs
- 2 tablespoons bacon drippings (or olive oil)
- 3 carrots, diced
- 1/2 medium white onion, chopped
- 2 shallots, chopped
- 2 cloves garlic, diced
- 1/2 Honeycrisp apple, diced
- 1 can fire-roasted diced tomatoes
- 2 cups red wine
- 2 cups beef broth
- 2 sprigs fresh rosemary
- 2 sprigs fresh thyme
- 2 bay leaves
- sea salt, to taste
- freshly ground black pepper, to taste
In the same pan with the oil, cook onions, shallots, garlic, apple and carrots on medium-high heat. (I love Honeycrisp apples and happened to have one so I threw it in. It added a nice sweetness to the mix.)
Let the veggies hang out in the pan and caramelize. This step will take a few minutes. Your kitchen will already smell amazing. When the carrot mixture is softened and caramelized, add the fire-roasted tomatoes and cook another few minutes.
Add wine and bring to a boil. Let reduce five minutes or so then add broth, thyme, rosemary and bay leaves. Simmer another 10-15 minutes so all the flavors blend together.
Reduce heat to 325 degree and cook another 30-45 minutes uncovered to thoroughly brown (almost char).