I recently posted a picture on my instagram asking my followers to vote for the next blog post. Here it is! Red wine braised short ribs. Short ribs are know as a fancy, comforting meal. What most people do not know is how simple they are to prepare. It takes time, not skill.
This meal had lots of depth and flavor and made a delicious gravy to be poured over the beef and side of choice. There are plenty of different flavor profiles for braising short ribs, but I think the red wine is the most classic. The side of choice really needs to be a carb, that can soak up the delicious beef dripping gravy. It can be mashed potatoes, rice, orzo, or egg noodles, just to name a few. I also served a side of sauteed button mushrooms and a spinach salad with our meal to round it out.
This recipe calls for a whole bottle of red wine, but I recommend opening another bottle to enjoy with dinner. This is a fancy, special occasion dinner, that is sure to impress anyone you serve it to.
Ingredients: 5 lbs. of Beef Short Ribs, bone-in Kosher Salt and Black Pepper, freshly ground 2 tablespoons of Vegetable Oil 3 Onions, medium sized and roughly chopped 3 tablespoons of Flour, all-purpose 1 tablespoon of Tomato Paste 1 bottle of Red Wine, 750 ml, preferably a Cabernet Sauvignon 10 sprigs of Parsley, flat-leaf 4 springs of Oregano, or 1/2 teaspoon dried 2 springs of Rosemary, or 1/4 teaspoon dried 2 Bay Leaves 1 head of Garlic, halved 4 cups of Beef Stock
First, preheat your oven to 350 degrees.
Now, salt and pepper the short ribs. Heat the vegetable oil in a 7.5 quart dutch oven over medium heat. When hot, work in two batches and sear the short ribs, 2 minutes per side, totaling 8 minutes per batch. Remove to a plate. Pour out all but 3 tablespoons of drippings.
Add the onions to the dutch oven and drippings; cook until the onions are browned in spots 5-10 minutes. Add the flour and tomato paste and stir constantly for 2-3 minutes. Stir in the wine. Add the short ribs and accumulated juices back to the pot. Bring to a boil, and then lower the heat to a simmer, until the wine has reduced by half, about 25 minutes. Stir in the herbs, garlic, and beef stock. Bring back to a boil and then cover and place in the oven. Cook for 2.5 hours, or until the short ribs are tender.
Transfer the short ribs to a platter. Strain the sauce from the pot into a medium-sized bowl. Spoon the visible fat from the surface and discard. Season to taste with salt and pepper.
Serve warm. Spoon the gravy over the short ribs in each bowl.
Happy Cooking, The Barbee Housewife Source: adapted from, Bon Appetit