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Rosemary Garlic

SHORT RIBS

TOTAL TIME: 3:30

PREP TIME: :30

LEVEL: MEDIUM

SERVINGS: 6

Ingredients
Short Ribs
  • 5 lbs 44 Farms Angus Beef Short Ribs
  • 2 Tbs Rosemary (finely chopped)
  • 2 Tbs Garlic (minced)
  • 1 Tbs 44 Farms Salt & Pepper Blend
  • 1/2 c Onion (chopped)
  • 1/4 c Carrots (chopped)
  • 1/4 c Celery (chopped)
  • 4 sprigs Rosemary
  • 2 sprigs Thyme
  • 6 Garlic Cloves
  • 1/2 c Tomato (chopped)
  • 2 c Red Wine
  • 4 c Beef Stock

Rosemary Garlic Panko
  • 1 c Panko Bread Crumbs
  • 2 Tbs Rosemary (finely chopped)
  • 1 Tbs Garlic (minced)
  • 2 Tbs Parmesan Cheese
  • 1 Tbs Butter (melted)
  • 1/4 tsp Kosher Salt
Spring Vegetables
  • 1 bunch Radish (quartered)
  • 1 bunch Asparagus (cut into 3 inch pieces)
  • 2 c Peas
  • 1 c Baby Carrots
  • 1 c Spring Onions (sliced 1/2 inch thick)
  • 2 Tbs Garlic (minced)
  • 1/4 c Chicken Broth
  • 2 Tbs Butter
  • 2 Tbs Chives (finely chopped)
  • 4 tsp Kosher Salt
  • 1/2 tsp Ground Black Pepper

Short Ribs

  • 1
    For the short ribs, trim fat on top and bottom. Portion short ribs into 12 equal pieces, about 6 oz per piece.
  • 2
    Combine short rib portions with 2 Tbs chopped rosemary, 2 Tbs minced garlic and 1/4 c vegetable oil.
  • 3
    Let marinate for at least one hour to overnight.
  • 4
    After short ribs have marinated, heat a large heavy bottom/cast iron skillet over medium high heat.
  • 5
    Season short ribs with 44 Farms Salt & Pepper Blend. Sear short ribs in skillet on all sides, about 3 minutes on each side. This may need to be done in batches. Do not overcrowd pot or beef with not properly sear.
  • 6
    Once all short ribs are seared, set aside on a plate.
  • 7
    In same pot, add 1 Tbs of vegetable oil over medium high heat, and sear vegetables for 3-4 minutes.
  • 8
    Add herbs and tomatoes, cook 1 minute.
  • 9
    Add red wine, and reduce by half.
  • 10
    Add beef stock, and place the short ribs into the pot.
  • 11
    Cover with a lid, and place in a 350º oven for 2 hours. Check to make sure short ribs are tender. If needed, cook for an additional 30 minutes.
  • 12
    Remove from oven, and let sit for 30 minutes.
  • 13
    Remove short ribs from skillet and set aside.
  • 15
    "ROSEMARY GARLIC PANKO"
  • 16
    In a cast iron pan over medium heat, toast panko until golden brown, about 2-3 minutes.
  • 17
    Let cool and mix in remaining ingredients.
  • 18
    "SPRING VEGETABLES"
  • 19
    In a cast iron pan, heat 2 tsp oil.
  • 20
    Add spring onions and sear until tender. Add baby carrots and cook for 3-4 minutes.
  • 21
    Add asparagus and cook for 2-3 minutes until tender, depending on the thickness of the asparagus.
  • 22
    Add peas, garlic and salt and pepper.
  • 23
    Cook for 3-4 more minutes until vegetables are tender.

CHEF'S TIP: Serve for Easter brunch or dinner along with Scalloped Potatoes.Short ribs can be made a day or two ahead of time and reheated in braising liquid until warmed through.

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