From the Butcher Shop: Short Ribs

Beef short ribs are perfect for a hearty winter meal. Braising turns this economical cut of beef into a flavorful and tender treat. The long, slow cooking process required for braising makes short ribs ideal for a weekend meal.

Bone-in short ribs will provide one to two servings per pound of meat. To braise ribs, brown the meat slowly in a heavy pot coated with a small amount of oil over medium heat to develop color and flavor. Brown the beef in one layer – don’t crowd the pan. If necessary, brown ribs in batches. Cover the beef with a liquid such as water, broth, wine, beer, vegetable juice or a combination of them. Bring the liquid to a boil, and then reduce heat to a level that maintains a slow simmer. Cover the pan tightly. Ribs can be braised on the stove or in an oven preheated to 325°.

Wine-Braised Short Ribs
1 tsp. olive oil
2 lbs. beef short ribs, cut into 3" x 2" pieces
1/2 tsp. salt
1/2 tsp. pepper
1 medium onion, chopped
1 28 oz. can Italian-seasoned crushed tomatoes, undrained
1 cup dry red wine
Cooked soft polenta or pasta, optional

Heat oil in a stockpot over medium heat until hot; brown beef short ribs. Remove; sprinkle with 1/2 teaspoon each salt and pepper. Add onion to pot; cook and stir 5 to 8 minutes or until tender. Add tomatoes, wine and ribs; bring to a boil. Reduce heat; cover tightly and simmer for 2 to 2-1/2 hours or until beef is fork-tender. Remove ribs. Skim fat from cooking liquid; cook and stir 5 to 7 minutes or until slightly thickened. Serve ribs with sauce and polenta or pasta. Serves 4 to 6.
Recipe courtesy of Beef It's What's for Dinner

Winter BBQ Beef Ribs
4 lbs. beef short ribs, cut into 3" x 2" pieces
Salt and pepper to taste
1 8 oz. can tomato sauce
3/4 cup tomato juice
1/4 cup onion, chopped
3 Tbs. cider vinegar
2 Tbs. Worcestershire sauce
1/4 tsp. ground cinnamon
Dash ground cloves

Heat oven to 350°. Place beef short ribs on rack in broiler pan so surface of beef is 3 to 4 inches from heat. Broil 20 minutes or until well-browned, turning as needed. Sprinkle with salt and pepper. Place ribs and remaining ingredients in stockpot; bring to a boil. Cover tightly; cook in oven for 2 to 2-1/2 hours or until beef is fork-tender. Remove ribs. Skim fat from sauce; serve with ribs. Serves 6 to 8.
Recipe courtesy of Beef It's What's for Dinner

Chipotle-Braised Short Ribs
3 lbs. beef short ribs
1 Tbs. vegetable oil
1/2 tsp. salt
1/4 tsp. pepper
1 cup onion, diced
1 28 oz. can crushed tomatoes
5 medium poblano peppers, roasted, peeled, seeded and cut into 1/4-inch strips
1 to 2 chipotle peppers in adobe sauce, minced

Garnishes
Chopped onion
Chopped cilantro
Lime wedges

Heat oil in a large stockpot over medium heat until hot. Brown short ribs evenly. Remove from pot, season with salt and pepper. Add onion to pot; cook 3 to 5 minutes, until tender, stirring occasionally. Add tomatoes, chipotle peppers and poblano peppers to pot. Return beef to pot; bring to a boil. Reduce heat; cover tightly and simmer for 1½ to 2½ hours or until beef is fork-tender. Remove beef; skim fat from cooking liquid. Spoon cooking liquid over beef. Sprinkle with chopped onion and cilantro and serve with lime wedges. Serves 4 to 6.
Recipe courtesy of Beef It's What's for Dinner

Slow-Cooker Beef Short Ribs
4 lbs. beef short ribs, trimmed of fat
1 8 oz. can, tomato sauce
3/4 cup vegetable juice or tomato juice
1 medium onion, diced
2 Tbs. Worcestershire Sauce
1/4 tsp. cinnamon
1/8 tsp. ground cloves
1/8 tsp. pepper

Place ribs in a broiler pan and broil 10-12 minutes, turning once, until well browned. Place ribs in a slow-cooker. Add tomato sauce, vegetable juice, onion, Worcestershire Sauce, cinnamon, cloves and pepper. Cook on low for 6-8 hours, or until fork-tender. Skim fat from sauce. Serves 8.