Beef Short Ribs

I have never actually made Beef Short Ribs, but I have watched a bunch of videos and read a lot of recipes about them. We recently had them for sale in our display case at Red Barn, so I figured I’d better do my homework. I also know our bacon is pretty spectacular, so go big or go home, right? I also figured I would keep it simple an get the technique down before I get too crazy with flavors. Seems like it would be hard to go wrong with wine, garlic, salt and pepper. And you gotta have that lovely green freshness of the scallions. You could also use parsley if you prefer. I happen to love the way scallions look, so that’s my plan. I’m looking forward to this dish very much! 

Beef Short Ribs 

  • 3 pounds Red Barn Meats Beef Short Ribs 
  • Olive oil 
  • 2 tablespoons tomato puree 
  • 1 head garlic, halved horizontally 
  • 1 bottle red wine (750 ml) 
  • 1 quart beef stock 
  • 6 ounces Red Barn Meats Slab Bacon, chopped 
  • 8 ounces fresh mushrooms, halved 
  • Salt and pepper to taste 
  • Chopped scallions for garnish 

Preheat oven to 325 degrees.  

Pat ribs dry and season well with salt and pepper. In an oven safe pan, heat olive oil. Place garlic cut side down in pan. Add ribs and brown thoroughly. Add tomato puree and cook for two minutes. Add the whole bottle of wine and deglaze the pan. Bring to a boil for about 15 minutes or until liquid is reduced by half. Add beef stock until liquid is about halfway up the ribs. Bring to a boil and baste the ribs. Cover the pan with foil and bake for about 4 hours, or until the meat begins to fall off the bone. 

About 10-15 minutes before the ribs are ready to come out of oven, place bacon in pan and cook until crisp. Add mushrooms and cook until desired tenderness is reached. Remove from heat and drain off any extra grease. Set aside.  

Remove ribs from oven and set on serving dish. Push garlic through a sieve to extract pulp, then pour juices from rib pan through sieve. Stir to combine.  You can boil the sauce down to reduce liquid if it is too thin.  

Pour or spoon sauce over ribs. Top with mushrooms and bacon. Garnish with scallions. Maybe even take a picture. Enjoy! 

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