Red Wine Braised Short Ribs

I can't believe its almost Christmas!! Tomorrow is Christmas eve... wow has time ever flown by. It feels like 2011 just started and here we are finishing up the year already. In some ways its been a great year and in some ways its been really tough. I've learned a lot this year and really feel like my career has officially begun, but I've also had to work really hard to pass the tests and modules that are part of getting my CA designation. But with any luck, and some more hard work, I'm hoping to write my last exam in September 2012!!! I'm sure you've had many achievements and hurdles this year when you look back at the year... That is one of my favorite parts of this time of year. My other favorite part of this time of year is giving - giving loved ones gifts and seeing the looks of delight on their faces and giving my loved ones delicious and hearty meals.

And this is one of those meals - hearty and prepared with time and love. Red Wine Braised Short Ribs with roasted garlic mashed potatoes. This is a very low maintenance meal - once you get the ribs browned, they just braise away over the afternoon with minimal work required right before serving. This makes them the perfect dinner party dish! Put em on in the morning and then forget about them until just before you serve. Bliss!!

Red Wine Braised Short Ribs
Recipe from Bon Appetit Magazine, October 2011

  • 5 lb bone-in short ribs, cut crosswise into 2" pieces
  • kosher salt & freshly ground black pepper
  • 3 tbsp vegetable oil
  • 3 medium onions, roughly chopped
  • 3 medium carrots, coarsely chopped
  • 2 celery stalks, coarsely chopped
  • 3 tbsp all purpose flour
  • 1 tbsp tomato paste
  • 1 750 ml bottle dry red wine (preferably Cabernet Sauvignon)
  • 10 sprigs flat-leaf parsley
  • 8 sprigs thyme
  • 4 sprigs oregano
  • 2 sprigs rosemary
  • 2 dried bay leaves
  • 1 head of garlic, halved crosswise
  • 4 cups low salt beef stock
  1. Preheat oven to 350F. Season the short ribs with salt and pepper. Heat oil in a large Dutch oven over medium high heat. Working in two batches, brown short ribs on all sides, about 8 minutes per batch. Transfer short ribs to a plate. Pour off all but 3 tbsp drippings from pot.
  2. 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 about half, about 25 minutes. Add all herbs to pot along with garlic. Stir in stock. Bring to a boil, cover, and transfer to oven.
  3. Cook until short ribs are tender, 2 - 2 1/2 hours. Transfer short ribs to a platter. Strain sauce from pot into 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.

 Nice and easy! The ribs get sooo tender they just fall off the bone, and with the red wine and the delicious fresh herbs the flavour is exquisite. I hope you get a chance to try out this recipe! Your family and friends will thank you.

Happy Cooking & Baking this Holiday Season my Friends! I hope you enjoy your time with family and friends. :)

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