Tuesday, September 27, 2016

Red Wine Braised Short Ribs

My husband and I went to Redstone a couple weeks ago and he initially ordered ribs. He LOVES ribs. Unfortunately they were out of ribs, so he decided to get the next best thing, braised short ribs. Now, I am by nature not a huge meat eater, I prefer more veggies to meat. When this dish came to the table, and he tasted it, I swear he was almost in tears. The flavor was heavenly. I tasted it, and I have to say. OMG. So we set out to find a recipe that was as close as possible. We found one and made it. One thing though. Next time, we will definitely use the same recipe but substitute the short ribs for a roast. Short ribs are very fatty, which leads to a very greasy dish. With that said though, this dish was oh so yummy. It will definitely be in our repeat list!


5 pound bone-in beef short ribs, cut crosswise into 2" pieces
Kosher salt and freshly ground black pepper
3 tablespoons vegetable oil
3 medium onions, chopped
3 medium carrots, peeled, chopped
2 celery stalks, chopped
3 tablespoons all-purpose flour
1 tablespoon tomato paste
1 bottle dry red wine, we used a Cabernet Sauvignon
2 tbsp dried parsley
8 sprigs thyme
4 sprigs oregano
2 sprigs rosemary
2 fresh or dried bay leaves
1 head of garlic, halved crosswise
4 cups low-salt beef stock


Preheat oven to 350°F. Season short ribs with salt and pepper. Heat oil in a large Dutch oven over medium-high heat. Working in 2 batches, brown short ribs on all sides, about 8 minutes per batch. Transfer short ribs to a plate. Pour off all but 3 tablespoons drippings from pot. Add onions, carrots, and celery to pot and cook over medium-high heat, stirring often, until onions are browned, about 5 minutes. Add flour and tomato paste; cook, stirring constantly, until well combined and deep red, 2-3 minutes. Stir in wine, then add short ribs with any accumulated juices. Bring to a boil; lower heat to medium and simmer until wine is reduced by half, about 25 minutes. Add all herbs to pot along with garlic. Stir in stock. Bring to a boil, cover, and transfer to oven. Cook until short ribs are tender, 2-2 1/2 hours. Transfer short ribs to a platter. Strain sauce from pot into a measuring cup. Spoon fat from surface of sauce and discard; season sauce to taste with salt and pepper. Serve in shallow bowls over mashed potatoes with sauce spooned over.

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