Hello! *waves* Remember me?! No, well, I’ll work to change that. Working on posting at least once a week. I’ve got loads of pictures already taken so you’d think I’d already have tons written right?
Today I made something new to me – Braised Short Ribs. My friend Nico Rosso (whom you’ve met here before) posted a pic of some that he’d made and they looked amazing. So I set out to make some myself. I spent a few days looking up recipes, watching techniques and contemplating how to round out the meal.
*UPDATE – Inspired by my inspired inspiration, Nico posted his recipe!
I also talked to the butcher at my Safeway to find out the best cuts of meat for this. He recommended a mix of bone in and de-boned short ribs so you get extra flavor from the beef bones, but enough meat as well. Regarding wine choice: I’m a huge proponent for cooking with wine you want to drink. I used an open bottle of Syrah for this dish so it ended up being about 3/4 bottle. If you’re not a red wine drinker here’s some I’d suggest using for this dish—Cabernet, Zinfandel, Pinot Noir, Chianti or Syrah.
Red Wine Braised Short Ribs
serves 3 – 4
prep time: 30 – 45 min
cook time: approx 4 – 5 hours
1 Leek – main stalk, sliced thin
1 Shallot – diced
1/2 Yellow Onion – diced
4 Cloves of garlic – diced
3 Carrots – peeled, diced
1/2 c. Diced baby bella mushrooms
1 Bottle Red Wine
8 oz Chicken Stock (optional)
2 Bay Leaves
1 tsp. Dried Thyme
3 Sprigs Flat Leaf Parsley
1 c. plum tomatoes
8 – 12 oz Beef Stock
1 pkg. Bone-in Short Ribs (4)
1 pkg. De-boned Short Ribs (4)
Salt & Pepper
Optional spices – Red Pepper flakes, Oregano
Clean and dice the shallot, garlic, leek, onion, carrot and mushrooms. In a heavy stock pot saute in a tbl. of olive oil for about 5 min, enough to start to pull the flavors out. Add in wine (and chicken stock if you don’t use a full bottle of wine). Bring to a rolling boil then reduce heat and simmer for 40 – 45 min until reduced a little more than half. Stir every once in a while but over all you want to leave it alone at this point.
Once you have the wine/veggie reduction, scoop into a bowl for use later. Put stock put back over heat and add 1 tbl olive oil. Salt and Pepper both sides of short ribs and brown on all sides. Add a bit of beef stock to loosen up all the brown bits you’ll have in the pot at this stage. Add rest of beef stock and wine/veggie reduction. Add the tomatoes at this point, they should be easy enough to crush with your hands or you can chop them. *I added a few shakes of red pepper flakes and oregano at this point. Stir a bit to ensure sauce hits all sides of ribs. Bring pot to a boil then reduce to a low simmer. Make a parchment lid with a center whole to keep heat in yet allow the slow reduction.
Keep an eye on this but let it cook on low for 3 – 4 hours. Give it a stir and ensure it’s not reducing too quickly, if it is, just add a bit more stock to the pot. When it’s mostly reduced and you can pull the meat apart easily, turn off the stove.
Pull the ribs from the sauce. The bones should already be meat free at this point. Piece meat into bit sizes and remove fat. If you need to use a potato masher to change the size of the veggies and thicken the sauce a bit do it now before you add the meat back.
I let this marinate for about 30 min then heated back up to serve for dinner. You can serve right away of course, but this will ensure the meat is fully integrated with the sauce. I can imagine it will be even better the next day!
I served this over polenta, but it would work with mashed potatoes, pasta or spaghetti squash.
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