Print Recipe (PDF 110 KB)
Author: Josh Latham
Yield: 10 ribs
Portion: 1 rib
Number of portions: 10
Prep time: 00:45 mins
Cook time: 2-3 days
- 10 lbs Beef Short Ribs
- 12 ounces Ol’ Cattywhompus
- 1 Tbsp Vegetable or Canola Oil
- 1 each Spanish Onion (Rough Chop)
- 1 each Large Carrot (Rough Chop)
- 4 stalks Celery (Rough Chop)
- 1 each Jalapeno (Rough Chop)
- 4 cloves Fresh Garlic
- 1 each Dried Bay Leaf
- 1 tsp Dried Thyme
- 1 tsp Dried Rosemary
- 1 quart Beef Broth
- 2 Tbsp Kosher Salt
- 2 tsp Black Pepper
- 1 tsp Granulated Garlic
- 1 Tbsp Montreal Steak Seasoning
- Preheat your oven to 225°F then combine the kosher salt, black pepper, and granulated garlic in a small bowl and set aside.
- Trim all visible silver skin off the short ribs then separate each of the bones from one another. Season the four long sides of each of the ribs with the salt, pepper, garlic mixture.
- Heat the oil in a roasting pan and sear the four sides of each rib until brown, then set aside, continuing until all ribs have been seared off.
- Place the onions, carrots, celery, garlic & jalapeno in the roasting pan, stirring to soften slightly then place all of the short ribs on top of the vegetables
- Pour the Ol’ Cattywhompus and beef broth into the pan, then add the dried herbs, montreal steak seasoning, and the remainder of the salt, pepper, & garlic mixture into the pan.
- Cover the roasting pan with a piece of parchment paper covered up tightly with foil and place carefully in a 225°F oven for at least 12 hours (I cook mine for 16!!).
- Carefully take the ribs out of the broth and place on another flat container that will allow them to cool for about an hour (until you can handle them without burning yourself)
- Gently pull the bones out of each rib, and place the ribs in a pot and put the deboned ribs off to the side.
- After all the bones are in the pot, pour in the braising liquid and vegetables over the bones and top with water to completely submerge the bones if necessary. Bring the liquid to a boil, then reduce the heat and simmer for 2 hours to extract more flavor from the bones.
- Strain the liquid from the pot back into the roasting pan, put in the ribs cover with parchment and foil and place back in the oven at 225°F for about 2 hours until heated through. Serve the ribs with some of the braising liquid spooned over the top and a pinch of finishing salt.
I generally take 3 days to make these ribs, but it can probably be pushed into two. Braise the ribs after searing them overnight and you can go to bed while it works. If you take the extra day you can reduce the braising liquid by half after straining then cool the boiled liquid before adding the ribs back into it allowing you to skim off the solidified fat making the sauce slightly leaner. The gelatin pulled from the bones will still give the liquid a luxurious mouth feel without the additional fat. Put the ribs in the fridge after pulling the bones out and heat it back up with the liquid the next day. I think it is worth it. While this recipe definitely takes a great deal of time, it isn’t very labor intensive. It is great for a holiday, big family gathering or when you just want to impress some people. But because it takes so much time I would recommend doing it for a larger group than just a family of four to make it worth the time investment. It is great for gatherings because the ribs do not require a lot of babysitting, which allows you to spend time with the people special enough to have you make this for them.