I grew up knowing about all kinds of ribs. Baby backs, spare ribs, St Louis ribs, and lets not forget the short ribs! My father’s restaurant, Mitch’s Tavern, was famous for their baby back ribs. He was ahead of his time when it came to cooking them. Our famous Mitch’s ribs were cooked on a open fire pit that sat in the middle of the kitchen. It was not unusual to find either my dad or my uncle on a busy Friday or Saturday night cooking away on the open fire, making sure all the ribs were basted to perfection.

About once a month my father would run a special on his braised short ribs and it soon became a fan favorite. The recipe changed over the years, and evolved a few times to make sure that the ribs hit a certain flavor. It eventually gained a spot on as an infamous item on the menu.

Short ribs definitely fall into my all time favorite comfort foods! And it’s a great part of my restaurant life memories. There is nothing more comforting then the smell of braising short ribs served over my Thea (aunt) Teresa’s mashed potatoes!

Don’t forget to buy and cook with farm to table ingredients! Grass fed beef not only has the best flavor, but buying from a farmer who cares for their animals, and provides the community with sustainable food is very rewarding.

Braised Mitch's Style Short Ribs

Print Recipe
Serves: 4 Cooking Time: 3 1/2 hours

Ingredients

  • 2 Tablespoon of olive oil
  • 4 Pounds of English style short ribs
  • Kosher salt
  • Black pepper
  • 1 Tart green apples
  • 4 Stalks of Leeks
  • Celery or fennel stalks
  • 4 Large heirloom carrots
  • 5 Garlic cloves chopped finely
  • 1 Quart of chicken or beef broth
  • 1 Large beer
  • 1 Shot of expresso
  • 8 Sprigs of thyme
  • 2 Bay leaves
  • 1/2 Cup of red wine
  • 1 Sprig of rosemary

Instructions

1

Clean the leek and let soak

2

Pat down the meat and season them with salt and pepper

3

Add olive oil to your Dutch oven and add meat

4

Do not move the meat until they are golden brown

5

Remove the meat on a cookie sheet to continue the cooking the all the ribs

6

Remove the fat from the bottom of the Dutch oven

7

Add more olive oil if needed after browning the meat. Add Apples, leeks, carrots, celery or fennel until softened around 10 mins

8

Add red wine and simmer

9

Add chopped garlic and flour and mix for about 1 min

10

Add stock, beer, expresso, thyme, rosemary and bay leaves

11

Scrape the bottom of the pan

12

Transfer the ribs into the Dutch oven and cook until tender about 3 hours

13

Cook at 300 degrees

Notes

I love serving this with mashed potatoes Make sure the leeks are clean dirt likes to hide in the layers

short ribs, ribs, comfort food, mashed potato, sauce, farm to table, seasonal eating, Mitch's Tavern,

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