Gastronomy: Beef Short Rib

It is no surprise to anyone who knows me that autumn is my favorite season—the crisp smell that lingers in the air, leaves crunching beneath your feet, pumpkins, heavy ales, cozy sweaters and one-pot-meals. Today was the first day that the air changed, indicating that fall has finally arrived. It is the kind of day when the rain lingers, the air is visibly colder, and for the first time in months, you need a sweater. I thought it would be the perfect night to make my family one of my favorite one-pot-meals, beef short rib.

Growing up, I always thought marbleized fat in meat was horrible. It turns out, when you are making a slow cooked, one-pot-meal, “fatty” cuts of meat like a pork shoulder or beef short rib actually make incredibly savory, tender dishes. It’s the kind of food that is perfect for a fall day, incredibly easy, and truly has the ability to warm the soul. Cheers to autumn!

Slow Cooked Beef Short Rib Recipe

4 lbs beef short rib
2 c red wine
2 c beef stock
2 c sliced, button mushrooms
4 T flat leaf parsley
4 cloves garlic, minced
1 large shallot, finely chopped
Sea salt and fresh ground pepper
Olive oil

Preheat oven to 250 degrees. Season short rib with salt and pepper. Heat a small amount of olive oil in a large Dutch oven over low heat. Add shallots and sauté for 5 minutes. Add garlic, cook 2 more minutes. Add short rib, 2 T parsley, mushrooms, wine, and stock. Bring to simmer on stove top. Cover and move to oven. Cook for about 6 hours or until tender. Remove from oven and skim fat. Plate and ladle sauce and remaining 2 T parsley over the top.

Serve with warm, crusty bread and a terrific ale. I recommend a domestic Blue Moon Harvest or a mouth-watering Belgian brew for fall.

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