Beef Short Ribs Recipe
by Kimberley Thompson, Tastemaker in Residence
Please note that I prepare this recipe over 2 days because I like to pre-cook the beef short ribs to get the excess fat off…and to flavor the meat evenly.
- 3 lbs beef short ribs, trimmed of fat
- 2 Tbsp. smoked paprika
- 2 Tbsp. sweet paprika
- 1 Tbsp. smoked sea salt
- 1 Tbsp. coarsely ground pepper
- 4 large garlic cloves
- 1/2 cup olive oil
- Heat oven to 400°.
- Put all ingredients, except for the ribs in a small processor and whiz for 30 seconds.
- Put the ribs into a large bowl and pour the seasoned oil over the ribs.
- Work the oil over all exposed surfaces. Oil your cast iron skillet or pan.
- Put ribs in pan and scrape any remaining oil from bowl over ribs. Place in oven.
- Bake at 400° for 15 minutes then turn the oven down to 350° for the next 45 minutes.
- Remove from oven.
- Take the ribs out of your cast iron and let them cool.
- At this point, I refrigerate them and finish the dish the next day.
- 1 large onion, chopped
- 1 shallot, chopped
- 2 large cloves garlic, chopped
- 2 Tbsp. olive oil
- 2 cans butter beans, drained
- 2 cans cannelloni beans, drained
- 2 sprigs fresh thyme, crumbled
- 1 bunch young carrots, cleaned and cut in 1” lengths
- 2 cans chicken broth
- Heat oven to 400°. In your cast iron skillet, sauté the onions, shallots and garlic in the olive oil until limp.
- Stir in drained butter and cannelloni beans. Add carrots and thyme.
- Lay pre-cooked ribs on top of beans, carrots and onions. Gently push the ribs into the bean mixture. Pour chicken broth over them.
- Cover with a sheet of parchment that just fits the inside dimensions of your pan. Seal with heavy duty tin foil. (The parchment keeps the meat touching the tinfoil from turning that odd “metallic” color.)
- Bake at 400° for 30 minutes, and then turn down to 350° and bake for an additional 60 minutes. I usually test the carrots to see if they are tooth tender.