This is one of my favorite hearty recipes! I make it all the time during the colder months of the year because to me, it’s the perfect comfort food. These ribs are so delicious, tender and rich in flavor. I love to serve them with Pappardelle Carbonara or some Creamy Polenta. And as a side veggie, I sauté some mushrooms or roast a couple bunches of asparagus. This is a great dish to serve at your next holiday dinner party!
Serves 6
Ingredients:
- 5 whole heads of garlic
- 8 to 10 short ribs
- 2 heaping tbsp tomato paste
- Hearty red wine
- Beef broth
- Fresh thyme
- Olive oil
- Salt and pepper
- Chopped scallions for garnish
Directions:
Preheat the oven to 400 degrees.
Cut the tops off the heads of garlic and place them in a baking pan lined with foil. Drizzle the garlic heads with olive oil, sprinkle with salt and pepper and top with a few sprigs of thyme. Cover the pan with foil and roast for 45 minutes to 1 hour until the cloves are golden in color. This step can be done the day before!
Preheat the oven to 300 degrees.
Place a large heavy bottom pan (I use this Le Creuset linked below) over medium high heat. Generously sprinkle the short ribs with salt and pepper on all sides. Drizzle the hot pan with olive oil then place the short ribs in the pan to brown. Do this in batches to avoid overcrowding the pan and lowering the temp. You want a nice crust on the ribs so you’ll need a hot pan. Once you’ve browned the meat, remove the ribs from the pan. Then drain all the fat rendered from the ribs except for a couple tablespoons worth. Add the tomato paste to the pan and use a wooden spoon to scrape the brown bits (AKA flavor) off the bottom of the pan. Then add the ribs back into the pan.
Pour in enough wine to cover the ribs halfway. Let the wine boil and cook down. Once the wine is reduced by half, add in the beef broth to again cover the ribs halfway. Then place a couple of the roasted heads of garlic into the pan along with fresh thyme. Cover with the lid and place in the oven and cook for about 2 ½ to 3 hours, until the ribs are fall off the bone tender.
Place the ribs on a serving platter, along with all 5 heads of garlic. Garnish with fresh thyme and chopped scallions.
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