FIVE MARYS FARMS

Five Marys Farms providing all natural beef, pork, lamb, eggs, honey and farm goods from our ranch in Fort Jones, CA.

Tyler’s Slow Roasted Short Ribs

Start with Five Marys English Cut Short Ribs

Start with Five Marys English Cut Short Ribs

Serves 4

 

ingredients

4 short ribs, about 3 pounds in total

1 yellow onion, diced

1 carrot and 1 celery stalk, diced

4 cloves garlic, minced

1/2 cup extra virgin olive oil

1/2 cup red wine

1 1/2 cup chicken stock

5 sprigs marjoram

5 sprigs thyme

1/2 sprig rosemary

1 bay leaf

 

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METHOD

Season short ribs with salt and coarsely cracked black pepper and sear each side in olive oil on a cast iron pan until golden brown. 

"Sweat" onions and garlic in drippings of short ribs ( to sweat: cook on medium heat and cook until tender and they become translucent) about 30 minutes. Deglaze with wine and cook until almost dry.

Place short ribs in a braising pan, cast iron dutch oven or crock pot with the one cup of chicken stock.  Bruise herbs and place over the short ribs in the pot.  Cover the ribs with the vegetables.

Place in a 400 degree oven for thirty minutes, or if using crock pot turn to high heat. Then, turn the oven down to 250 and cook until very tender. Ribs should be falling off of their bones.  About 5 hours.

TO FINISH

Strain juices from pan and scrape pan.  Strain through a fine mesh sieve and add 4 tablespoons butter to make sauce simmer until butter is melted, whisk smooth.  Baste ribs with buttered juices.

SERVE

*with velvety mashed potatoes & roasted root vegetables.

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Bone Broth - Five Marys Style

Bone Broth is a great Fall recipe to make for nourishment and to have on-hand for all kinds of recipes!

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Every successful recipe starts with good ingredients, and bone broth or stock is no exception. The marrow holds so many beneficial nutrients - but you want bones raised naturally without hormones or antibiotics for bones too!

We like to combine marrow and knuckle beef bones - and add a cross-cut beef shanks for some good meatiness and extra marrow too. 

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INGREDIENTS:

  • 4-5 pounds Five Marys beef marrow and knuckle bones
  • 1-2 pounds meaty cuts like cross-cut shanks
  • 1 tablespoon apple cider vinegar *optional*
  • 12-16 cups water
  • 4 celery stalks, quartered
  • 4 carrots, quartered
  • 2 small or 1 large onion, quartered
  • 6-8 cloves of garlic or 1 head havled
  • Five Marys Spice Rub or Sea Salt & Pepper
  • Fresh bay leaves & sprigs of rosemary/thyme/marjoram *optional - most in the Spice Rub!*
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  1. Add bones to a pot or a crockpot and pour apple cider vinegar and water to cover. Let sit for an hour or so (to help pull the mineral out of the bones.)
  2. Bring to a boil and skim off any impurities. 
  3. Add the quartered vegetables and garlic, herbs and spices and cold water to cover.
  4. Bring to a boil and skim any foaming impurities from the top again.
  5. Reduce to a low simmer, cover, and cook for 8-24 hours (if cooking overnight, to be safe - turn off the heat and let it sit overnight, then turn it back on and let simmer all day again) - can also cook in a crockpot on low.
  6. Let the broth cool and use a knife or spoon to get all of the marrow out of the bones and into the broth before discarding bones.
  7. Strain in colander, and then strain again through fine mesh sieve.
  8. As broth cools, a layer of fat will accumulate at the top,
  9. Enjoy the broth as it is, store in fridge up to 5 to 7 days, or freeze for up to 6 months to use in soups or stews.

**Makes about 8-10 cups!

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**For a darker, richer bone broth - place bones and vegetables on a sheet tray and roast in the oven until well colored, rotate if necessary. Then follow same instructions above.

**Remove and save that meaty cross cut beef shank meaty to enjoy - shred in pasta sauce or another recipe!

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