Tuesday, January 4, 2011

Red Wine Braised Short Ribs

This is pretty much the coziest meal that I can think of. I made these beef short ribs when it was bitter cold out and it warmed us right up. This is very similar to the way that I make a beef stew but there is something about the short ribs that make them feel a bit more special. Maybe it is because they cost more! The meat at the broth is super flavorful because you are cooking it with the bones. The short rib meat ends up just about falling off those bone, which is just how you want it. I used tomato juice to thicken up the broth a little because I had it in the house. You could certainly use a can of crushed tomatoes instead if that is easier to come by. Also, I used a table red wine that was on he dry (not sweet) side. People make such a stink about using your good wine that you would drink to cook with. Meh. I cook with cheap (not cheapest - box/jug) wine and it has always worked out just fine for me. I hope this warms you up too.
Red Wine Braised Short Ribs
8 beef short ribs
1/4 cup flour
1 large onion
2 large carrots
1 bottle dry red wine
2 cups tomato juice
1 tsp each rosemary and thyme
10 button mushrooms (optional)
salt and pepper
olive oil
1. Mix flour with about 1 tsp. salt and 1/2 tsp. pepper in a shallow dish. Lightly coat the ribs with flour so that they will brown beautifully and so that the flour will lightly thicken the sauce.
2. Heat 2-3 Tbs. olive oil on high heat in a heavy bottom skillet or dutch oven and brown the short ribs for about 4 minutes per side.
3. Set the ribs and set aside, lower the heat to medium, and add coarsly chopped onion and carrots. I also had a handful of mushrooms in the fridge so I added them, but you don't need them.
4. Sprinkle the carrots and onions with salt and pepper and herbs. Allow to cook for about 5 minutes until they begin to soften.
5. Add wine and tomato juice.
6. Bring to a boil then turn down the heat to very low and allow to simmer for at least 1.5 hours. More time won't hurt - it will only make it more tender. You could also put your whole, covered pot (if it is oven safe) into the oven at 350 degrees for the same time. The effect will be the same.
Look at how beautiful it is once it is cooked. Scrumptious! If you want to thicken your broth, you can add about 2 Tbs. flour or corn starch. I do this by mixing flour with some broth and whisking them together well in a bowl on the side. Then add the smooth flour mixture to the pot.

7. Serve with buttered egg noodles, rice, or smashed potatoes.

1 comment:

  1. my iron chef ingredient this week is ribs so I am going to give this recipe a try...we'll see how it goes!