Happy new year, and happy Monday! I am trying my hardest to get back into a regular posting schedule – although I took most of 2013 to be pregnant and a new mama, I haven’t quit cooking. Some of the pictures I have in my line up go back to July, so I have a ton to share if I can just get it down on “paper!”
Is Monday too early to start thinking about what you’re cooking for the weekend? I don’t think it is. I like to collect ideas through the week for a special weekend supper, and this recipe is definitely not your typical weeknight meal. Not that it’s not simple to make, but it’s rare that I make short ribs on a Wednesday night. Who has the time? These short ribs have been on my To Make list for ages, but it wasn’t til I impulse-purchased short ribs at Publix one Friday that I finally got the nerve to try them out. (Seriously, the butcher was cutting them for another lady and I just had to buy some too. Who does that?) They are worth the effort and time.
Red Wine Braised Short Ribs.
via Bon Appetit
5 pounds 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
1 750-ml bottle dry red wine (preferably Cabernet Sauvignon)
10 sprigs flat-leaf 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. Season short ribs with salt and pepper. Add oil to a large dutch oven over medium heat. Brown short ribs on all sides (it will probably take a couple batches) and remove to a plate to rest. Drain off drippings, leaving 3 tablespoons.
Add vegetables 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.
Bake short ribs 2-2.5 hours, or until fork tender. Transfer the ribs to a platter, and strain sauce from the pot into a measuring cup. Spoon fat from surface, and season with salt and pepper. Serve sauce alongside short ribs – preferably over a big pile of mashed potatoes.
Y’all, to “properly” serve the short ribs, you are supposed to leave the vegetables out of this dish. I just couldn’t throw those carrots and onions out, and so they made it into our sauce, as you see above. Do what suits you, not what is conventional!
This recipe may take some time, but it is not at all complicated – I dare say it’s fool proof.
Who doesn’t love short ribs?