Updated: Nov 23
For our Sister Cities across the world, hosted by our Gibraltar Committee and Mary Clare Freeman, together we learn how to prepare a Southern Covid-family-friendly Thanksgiving treat with NOFO's @ The Pig's Head Chef, Dan Gray.
Originally held as a fundraiser for A Place at the Table, you can donate using this link. Make sure you include Gibraltar/A Place at the Table in your note to designate.
Recipe and video below:
NOFO Cafe’s Oven Beef Short Ribs and Roasted Seasonal Vegetables
Prep: 20 minutes
Cook time: 2 - 2.5 hours
5-7 pounds of beef short rib (sliced individually)
1 large white onion (chopped)
3 carrots (thickly sliced)
Brussels sprouts (halved)
New (or any small) potatoes (halved)
Quart of beef stock
Half bottle of dry red wine (cabernet or malbec)
2 tablespoons of extra virgin olive oil
1 tablespoon of tomato paste
12-15 cloves of garlic
Granulated garlic/garlic powder
Salt and pepper
Fresh rosemary and thyme leaves
Two 9x11 pans for short ribs
Baking sheet for roasted vegetables
Heavy duty aluminum foil
Large frying pan
Preheat the oven to 350 degrees.
Short Rib Preparation: Cut short ribs in between bones individually. Remove any excess fat by cutting it off with your knife. Generously salt and pepper, and granulated garlic on each side of the short rib.
Vegetable Preparation: Cut all of your vegetables to desired size and sautee in one tablespoon of olive oil. Generously salt and pepper. Place them on a baking sheet. These can be let out or refrigerated. These will go in the oven 1.5 hours into the baking of short ribs. Bake them center rack, uncovered for 30-40 minutes or until potatoes are roasted.
Short Ribs: In a large frying pan, heat one tablespoon of olive oil over medium heat until olive oil is hot. Add approximately four short ribs (or half), and brown on each side (beginning with fat side down first) for about 5-10 minutes on the larger side, and 2-5 minutes on smaller sides. Be sure to not overcook the short rib in the pan, this is just to sear the outside. Place short ribs into the baking pan (fat side up/bone on the bottom). Repeat until all short ribs are seared and distributed evenly in pans.
Pan Sauce: In the same frying pan, add the whole garlic to the fat on medium heat for about 30 seconds. Add half a bottle of dry red wine, mixing together with a spoon the short rib drippings and red wine until they are well mixed. Add a quart of beef stock and one tablespoon of tomato paste. Mix them together well with a wire whisk and bring to a boil. Once brought to a boil, distribute the sauce evenly over the short ribs.
Bake Short Ribs: Place sprigs of rosemary and thyme evenly across top of short ribs. Cover short ribs with heavy duty aluminum foil, sealing air tight. Put short ribs on the center rack and bake for 2 to 2.5 hours at 350 degrees. Short ribs will be done when they are tender to the touch, and the bones are visible at about 1 inch on each side.
Remove short ribs and veggies from the oven. Once the short ribs are removed from the oven, throw away rosemary and thyme, and move short ribs carefully from the pan to a plate. Bones should either fall off or slide out easily.
Final Sauce: Transfer the juice and sauce from the baking pans to a large saucepan. Bring the sauce to a boil for a few minutes until the fat rises to the top. Skim the fat off the top of the sauce. Reduce heat on the sauce until it has thickened for about 10-15 minutes. If a thicker sauce is desired, a tablespoon of flour and room temperature water whisked together can be added to the sauce. Whisk the flour and water combination to the sauce quickly.
Plate Short Ribs and Vegetables: Before plating the short ribs, cut excess fat from the bottom if desired. Plate short ribs evenly with vegetables into larger serving bowls. Ladle reduced sauce over short ribs and vegetables.