Pulled Beef Short Ribs

Name: Pulled Beef Short Ribs
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 710 milliliters beef broth; 907 grams boneless beef short ribs; 4 servings Bouquet garni; 1 Tbsp canola oil, divided; 118 milliliters chopped carrot; 118 milliliters chopped celery; 237 milliliters dry red wine; 4 garlic cloves, crushed; 177 milliliters chopped onion; 0 teaspoons freshly ground pepper; 0 teaspoons salt

Pulled Beef Short Ribs might be From preparation to the plate, this recipe takes around 45 minutes. If you have wine, canolan oil, bouquet garni, and a few other ingredients on hand, you can make it. To use up the dry red wine you could follow this main course with the Pinot Noir Brownies as a dessert. It is a good option if you're following a gluten free and dairy free diet.

Instructions

Heat 2 teaspoons oil in a large, ovenproof Dutch oven.

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Cooking Oil

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Dutch Oven

Sprinkle ribs with salt and pepper. Brown ribs on all sides.

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Salt And Pepper

Ribs

Add remaining 1 teaspoon oil to pan; saut onion, carrot, and celery 2 minutes or until browned.

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Carrot

Celery

Onion

Cooking Oil

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Frying Pan

Add garlic; cook 3 minutes. Return ribs to pan.

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Garlic

Ribs

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Frying Pan

Add wine and bouquet garni, and cook 15 minutes or until almost evaporated.

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Bouquet Garni

Wine

Add broth; bring to a boil. Cover and place pan in oven.

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Broth

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Oven

Frying Pan

Bake 2 hours, stirring often.

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Oven

Remove lid; bake 1 more hour or until ribs are very tender.

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Ribs

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Oven

Let cool 2 hours.

Transfer meat to a plate.

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Meat

Pour broth mixture through a fine wire-mesh strainer, and reserve broth for dipping sandwiches, if desired. Shred meat with 2 forks.

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Broth

Meat

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Sieve

*Note: A bouquet garni is fragrant herbssuch as parsley, bay leaves, and thymetied together or bundled in cheesecloth (for easy removal) used to flavor soups, stews, and broths.

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Bouquet Garni

Bay Leaves

Parsley

Broth

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Cheesecloth

For more of Govind's recipes, check out his Small Bites, Big Nights (Clarkson Potter, 2007), available at amazon.com.

Equipment

Ingredients

Servings:

710milliliters

beef broth 907grams

boneless beef short ribs 4servings

Bouquet garni 1Tbsp

canola oil, divided 118milliliters

chopped carrot 118milliliters

chopped celery 237milliliters

dry red wine 4

garlic cloves, crushed 177milliliters

chopped onion 0teaspoons

freshly ground pepper 0teaspoons

salt

Recommended wine: Merlot, Cabernet Sauvignon, Pinot Noir

Merlot, Cabernet Sauvignon, and Pinot Noir are great choices for Beef Short Ribs. Beef and red wine are a classic combination. Generally, leaner cuts of beef go well with light or medium-bodied reds, such as pinot noir or merlot, while fattier cuts can handle a bold red, such as cabernet sauvingnon. You could try Miranda Lambert County Road Merlot Wine. Reviewers quite like it with a 4.4 out of 5 star rating and a price of about 28 dollars per bottle.