Reviews (1)        Add Rating & Review     56 Ratings   5 star values:        27    4 star values:        7    3 star values:        13    2 star values:        8    1 star values:        1                Martha Stewart Member     Rating: Unrated       09/21/2013   Good

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Gallery Juki’s Short Ribs Recipe Summary Servings: 8

Ingredients Ingredient Checklist 3/4 cup all-purpose flour 8 beef short ribs (about 6 pounds) Coarse salt and freshly ground pepper 2 tablespoons chicken fat or olive oil 3 1/2 tablespoons finely chopped fresh rosemary, plus more for garnish 2 large onions, cut into 1/2-inch pieces 2 large carrots, cut into 1/2-inch pieces 2 stalks celery, cut into 1/2-inch pieces 1 1/2 cups dry red wine 2 cups homemade or low-sodium canned beef stock, or water 1 teaspoon Worcestershire sauce Freshly grated or prepared horseradish, for serving (optional)

Cook’s Notes Each rib should be about five inches long and one and a half inches thick, with three short bones. You can remove the bones for a neater presentation or leave them in (the meat should be falling from them anyway).

Gallery Juki’s Short Ribs

Recipe Summary Servings: 8

Juki's Short Ribs

Juki’s Short Ribs

Juki’s Short Ribs

Recipe Summary Servings: 8

Recipe Summary

Servings: 8

Servings: 8

8

Ingredients

Ingredients

  • 3/4 cup all-purpose flour 8 beef short ribs (about 6 pounds) Coarse salt and freshly ground pepper 2 tablespoons chicken fat or olive oil 3 1/2 tablespoons finely chopped fresh rosemary, plus more for garnish 2 large onions, cut into 1/2-inch pieces 2 large carrots, cut into 1/2-inch pieces 2 stalks celery, cut into 1/2-inch pieces 1 1/2 cups dry red wine 2 cups homemade or low-sodium canned beef stock, or water 1 teaspoon Worcestershire sauce Freshly grated or prepared horseradish, for serving (optional)

Directions

Place flour in a shallow bowl. Season ribs with salt and pepper, then dredge in flour, shaking off excess. Heat 1 tablespoon chicken fat in a large Dutch oven over medium-high heat until hot but not smoking. Add half the ribs (do not crowd) and half the rosemary. Brown ribs very well on all sides, five to seven minutes total. Transfer to a plate. Repeat with remaining ribs, tablespoon fat, and rosemary.

Add onions, carrots, and celery; season with salt and pepper. Cook over medium heat, stirring frequently, until golden brown, about 15 minutes.

Add wine, and bring to a boil; deglaze pot, scraping up browned bits from bottom with a wooden spoon. Add stock and Worcestershire sauce; return to a boil. Return ribs to pot; add just enough water to cover, if necessary. Cover pot; simmer over very low heat until meat is very tender and falling off the bone, about two hours. Let cool completely. Refrigerate, covered, until ready to proceed.

About one hour before serving, remove the hardened layer of fat. If desired, remove the bones; return meat to pot. Simmer until the meat is heated through, about 20 minutes. With a slotted spoon, transfer meat to a plate.

Raise heat to medium-high; reduce liquid, stirring occasionally, until slightly thickened, 20 to 25 minutes. Return meat to pot; cook for a few minutes to reheat. Garnish with rosemary; serve with horseradish on the side, if desired.

Cook’s Notes Each rib should be about five inches long and one and a half inches thick, with three short bones. You can remove the bones for a neater presentation or leave them in (the meat should be falling from them anyway).

Cook’s Notes

Each rib should be about five inches long and one and a half inches thick, with three short bones. You can remove the bones for a neater presentation or leave them in (the meat should be falling from them anyway).

Reviews (1)

 Add Rating & Review     56 Ratings   5 star values:        27    4 star values:        7    3 star values:        13    2 star values:        8    1 star values:        1        

   Martha Stewart Member     Rating: Unrated       09/21/2013   Good

Reviews (1)

Add Rating & Review     56 Ratings   5 star values:        27    4 star values:        7    3 star values:        13    2 star values:        8    1 star values:        1

Add Rating & Review

56 Ratings 5 star values: 27 4 star values: 7 3 star values: 13 2 star values: 8 1 star values: 1

56 Ratings 5 star values: 27 4 star values: 7 3 star values: 13 2 star values: 8 1 star values: 1

56 Ratings 5 star values: 27 4 star values: 7 3 star values: 13 2 star values: 8 1 star values: 1

  • 5 star values: 27 4 star values: 7 3 star values: 13 2 star values: 8 1 star values: 1

    Martha Stewart Member     Rating: Unrated       09/21/2013   Good

    Martha Stewart Member

    Rating: Unrated 09/21/2013

Good

Rating: Unrated

All Reviews for Juki’s Short Ribs

  • of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

All Reviews for Juki’s Short Ribs

  • of Reviews

    Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Reviews: Most Helpful

Most Helpful     Most Positive     Least Positive     Newest