Boneless beef short ribs are the muscle portion of the short ribs derived from the 6th 7th and 8th ribs of the primal beef rib cut. They are a bargain
cut, flavorable, hearty and tender if cooked long and wet. Orange marmalade is a great glaze since it is tasty, strong and holds up well
when grilled or braised. It gets quite dark when braised. We served the ribs with a tossed salad and TLW’s wonderful but mysterious creamed rice and cheese casserole (she won’t write up the recipe). This dish takes only about 15 minutes to prep. Here’s how:
Glazed, Braised Beef Short Ribs (Revised)
Yield: 4 servings
See abbreviations, if needed
6 beef short ribs (about two per person)
S/P
EVOO
1/3 C red wine
2T herbes de Provence (or other seasoning blend)
1/2 C orange Marmalade
2-3 C beef or chicken broth (low salt if available)
1. Pre-heat oven to 350F
2. Dry the beef ribs and season with S/P
3. In a Dutch oven or oven proof heavy skillet with cover, brown the ribs nicely on all sides
4. Remove the browned ribs and deglaze the pot with red wine, then reduce at high heat for a few minutes
5. Reduce heat, add the herbes and return the ribs to the pan
6. Generously spread the top of the ribs with orange marmalade
7. Add the broth to a height of about 1/2 inch
8. BTB on the stove top, cover and then place in the pre-heated oven
9. After one hour, remove the cover and check level of braising liquid left to make sauce
10. Add water if necessary, then return the pot to the oven and roast (uncovered now) for another hour
11. When fork tender and nearly falling apart, carefully (don’t break ’em) remove ribs to a warm place
12. Skim the fat from the braising liquid (there will be a lot of it), taste and then BTB briefly to make sauce
13. Serve the ribs on heated plates with the sauce
