A very quick prep makes this great for a weeknight meal, yet this is also suitable for a dinner party as well. The best of both worlds.
I hope at this point that we have gotten to know each other well enough that you would know I wouldn’t steer you wrong on flavors. We have a bit going on here but the textures and flavors make beautiful music together.
8-12 Beef short ribs (try and find the “meatiest” short ribs you can. They come with a lot of fat on them)
2 gloves garlic – chopped and smashed
1 ¼ cups brown sugar
1 tablespoon Molasses
2 teaspoons coarse kosher salt
Crushed black pepper
½ stick of butter
1 -12 ounce package of sliced mushrooms
1 cup beef broth or stock
1 cup Cabernet or deep red wine (A merlot works)
- I use my cast iron skillet in the oven for this recipe. If you don’t have a cast iron skillet use an oven safe roasting dish or skillet.
- Preheat oven to 350 degrees
- In a decent size bowl:
- Toss in garlic and with the back of a spoon, smash the garlic down so it almost becomes like a paste. (It smashes down easier if you chop it rather than try to smash it down as a whole clove.)
- After garlic is mashed, add the brown sugar, molasses , salt, pepper and around 5 tablespoons of olive oil.
- Mix all together. We are looking for a damp, almost dry brown sugar mix. We don’t want it wet or “muddy”. So maybe start with a little less olive oil and go from there.
- Take beef ribs and hand rub the brown sugar mixture into each rib so they are coated. We don’t want a real heavy coating but a decent one. (you should have a little extra mix after all the ribs are coated.
- Give a good drizzle of olive oil to the bottom of the skillet or pan and place ribs, bone side down.
- Take the extra brown sugar mix and spread evenly over the ribs in the pan.
- Place in oven and cook 30-35 minutes with convection roast, 45 or so non convection.
We are looking for red/pink in the middle. DO NOT OVERCOOK them.
Tip: When roasting short ribs, you will realize that in spite of having a lot of fat on them they can be unforgiving when over cooked.
- On stovetop over medium heat melt butter along with a tablespoon of olive oil.
- Add mushrooms, we will sauté these until they get caramel colored and almost crunchy. Add salt and pepper to taste.
- * Salt, keep in mind what kind of beef stock you are using, low sodium or regular.
- Add the broth and wine and de-glaze the pan. We want the liquids to come to a boil, and we will reduce the liquids with cooking for 5 minutes or so.
- Add a tablespoon or so of flour (I love WONDRA for my gravies) and thicken according to your liking.
Plate the ribs, add a spoon of the pan drippings (this should look kind of thick) and then cover with the mushroom gravy.
Place a handful of alfalfa sprouts on each rib and dust the plate with e chopped parsley.
Viola, a weeknight meal or an elegant dinner party. All with around 15 minutes of prep.