Recipe courtesy of BostonSidewalks.com
- 3 to 4 pounds English cut beef short ribs
- 1 medium onion, chopped (about 1 c)
- 3 medium carrots, peeled and chopped (about 1 1/2 c)
- 4 celery stalks, chopped (about 1 1/2 c)
- 1 small rutabaga, diced (about 1/2 – 3/4 c)
- 3 large cloves garlic, roughly chopped
- 1/2 teaspoon dried thyme
- 2 tablespoons vegetable oil
- Salt and black pepper to taste
- 4 c water
- Preheat the oven to 275° F
- Heat the oil in a large, heavy Dutch oven over medium high heat. Generously salt and pepper the ribs and place them in the pot to brown on all sides.
- Remove the ribs to a plate and cover loosely with foil.
- Add the onion, celery, carrots, rutabaga, and garlic and sauté until the onion is becoming translucent, about 3 to 4 minutes.
- Add the ribs along with the thyme back to the pot and cover with water until the water comes about half way up on the ribs.
- Bring to a simmer, cover and place in the oven. Cook for about 1 1/2 hours until the meat is tender but not falling off the bones. I prefer the meat to be whole and able to be sliced without falling apart. That is to say not shredding off the bone when you pull it with a fork. If you prefer it that way, continue cooking for another half hour or so.
- Remove the meat from the pot and cover loosely with foil.
- Separate the vegetables from the liquid by pouring through a strainer. Reserve both the vegetables and the stock. De-fat the stock and discard the fat.
- Add about 1/2 cup of the stock to the vegetables and puree with an immersion blender or food processor.
- Use the stock to make gravy and then add about 1/2 to 1 cup of the pureed vegetables to the gravy if desired. The picture below is one of the ribs served over curried rice with a little of the gravy spooned over it.