This July the 4th, it was too hot to confront the grill. I opted instead to braise short ribs in the oven, taking off while the ribs were in the oven to see a movie.
I used two recipes from Giada de Laurentiss for inspiration. Both of the recipes called for pasta but I served mine over polenta.
2 lb beef short ribs
1 onion, sliced
2 c beef broth
1 15 1/2 oz can diced tomatoes
2 carrots, diced
2 tea concentrated tomato paste
1 1/2 tbs dijon mustard
1/2 c red wine
3 smashed garlic cloves
herb sprigs: rosemary, thyme and oregano
s & p
flour or flour alternative
Prepare ribs with s, p and flour and brown all sides in olive oil. Remove ribs and sautee onions, carrots and garlic. Add tomatoes and tomato paste, deglazing the dutch oven. Add d. mustard, broth, wine, s & p, herbs and wine. Return ribs to pot. Braise at 325 for 2 1/2 hrs or until meat retracts from the bone. Remove meat and shred. Meanwhile, add mushrooms or peas to mixture. Add shredded beef to sauce and incorporate. Serve or pasta or polenta.