Savory, fork tender beef short ribs bursting with mouthwatering robust flavor!

An autumn day at Brown County State Park

There’s something about a cool crisp autumn day that brings out the desire and most sought after feelings of comfort. When the skies are grey and our skin is cool from the brisk fall breeze, a satisfying comfort meal tends to always hit the spot. That welcoming aroma of a slow, simmered, savory meal is sure to fill the void and awaken those favorite autumn senses.

The leaves resembled an artists pallet. An array of rich colors danced among the trees of Brown County State Park. We discovered the beauty of Indiana. Often referred to as the “Little Smokies” I had the opportunity to discover the reason why. With almost 16,000-acres of rugged hills, deep ravines and incredible ridges, it’s a hikers dream. Not so easy for the novice hiker but even with experience, you’ll be at a loss of breath at times. A glimpse of nature’s autumn beauty of the vast hilly forest is available at seven vistas. Morning fog presented us a glorious mystical dance among the maples, oaks, dogwoods, sycamores, redbuds, and birch trees.

Kick up your boots & enjoy a comfort meal

Putting miles on my boots called for a deserving meal of fork tender braised beef short ribs, especially after a days hike of exploring steep slopes and deep ravines. A slow simmered meal offered a chance to kick up my feet and warm up by the fire. Beef short ribs may sound slightly intimidating but it was quite simple. Patience for the necessary slow simmer was this meal’s most valuable element.

The prep

Firstly, I generously salt and peppered the short ribs and set them aside. This allowed them to temper as I preheated the grill to a medium-high heat and prepped the vegetables. Secondly, I choose to leave the mushrooms whole, I simply wiped them clean. Next I gave the celery, onion and carrots a rough chop and smashed the garlic cloves.

Let’s cook

Most importantly, to a hot 3 quart Dutch Oven I added a drizzle of olive oil. In short, this allows for successful browning of the short ribs. The searing took about 4 minutes on each side. I left about a tablespoon of cooking oil in the Dutch Oven after transferring the short ribs to a plate.

It was then time to sauté the celery, onion, carrots, garlic and fennel seeds. After cooking for 5 to 7 minutes, I added the tomato paste stirring for an additional 2 minutes. Finally, it was time to add dry red wine and return the short ribs to the Dutch Oven. Making certain the ribs were bone side up and submerged, I added about 3 cups beef broth to the wine. You may need an additional cup depending on how large your dutch oven is. Lastly, the mushrooms and herbs were added. After covering, I reduced the heat to medium-low, checking periodically and reduced the heat if it came to a boil.

Patience is key!

To achieve that fall apart fork tender short rib, it’s crucial to be patient and to simmer low and slow. In other words, this two hour simmer was most rewarding. In the meantime, I was able to relax around the camp fire while the savory aroma of dinner filled the chilly autumn air. To test the doneness, I used a fork to gently test the tenderness. However, it’s certainly tender if it begins to fall off the bone.

These short ribs are excellent over a polenta or creamy mashed potatoes. Along with your favorite vegetable on the side, I prefer grilled broccolini or asparagus. Simply put, these braised beef short ribs are impressive enough that simple sides will accompany them quite well. An instant polenta does the trick quickly. With a ladle of braising liquid and those mushrooms bursting with flavor, it’s unlike any other camping dinner. Winner, winner campsite dinner!