Short ribs are such a great cut of beef if you’re on a budget. Or if you’re like our family, we typically purchase a 1/4 cow every 6 months so we always have a good selection of cuts in our meat rotation.
Get a Dutch oven heating to medium-high heat on your stove, add a splash of oil.
Preheat your oven to 325°C and adjust your oven racks to ensure your Dutch oven can fit inside,
Season your short ribs with a heavy hand of salt and pepper.
Once hot, add your short ribs, fat side down, to get a hard caramelized sear and flip. 5-7 minutes on each side.
Peel one medium sized onion and 5 cloves of garlic. Chop your onions into 4 big pieces and smash your garlic - barely any chopping makes this recipe a breeze to prep.
Once your meat has seared on each side, deglaze your pan with 1/4 cup of red wine vinegar or red wine. Let this cook down for a few minutes.
Add 3 bay leaves, 6 droplets of Worcestershire, 2 tablespoons of grainy Dijon horseradish mustard and 1 quart of beef stock.
Evenly disperse your onions and garlic throughout the pot and bring everything to a boil.
Once boiling, turn off your heat, put a lid on your Dutch oven and pop the whole thing in your oven. Set your timer for 3 hours.
Once the meat pulls off the bone nicely, pull them out of your stock pot and set aside. Once cooled, pull the meat off the bone.
Strain your stock into a large saucepan.
When you’re ready to serve, heat up your jus, add your shredded meat and you will have perfectly pull apart short ribs.
These go amazingly well on toasted garlic ciabatta dipped in jus.
You can also add packaged gravy to your jus and reheat your shredded meat in there, serving it alongside creamy polenta or potato with a side of your favourite vegetable.
Enjoy!