outrageously delicious red wine and garlic braised short ribs
Hello from icy - not snowy, icy - Portland, where we can barely manage to leave our apartments without slipping and sliding down the street.
It’s been a week of being indoors, and frankly started to feel a little pandemic-y in the worst ways. We were all going a bit stir crazy, may have found the bottom of Netflix, and walked into a restaurant last night like we were seeing the sun after weeks of being underground.
But it also felt like a great time to cook, and our fridge is bursting with evidence that there really wasn’t much else to do aside from use the oven. We roasted chickens, pickled onions, made some eggplant rollatini - and cozied up as snow fell for the best-ever short ribs.
I promise you, these are a 1000 out of 10. They’re relatively easy - I know short ribs can be daunting, but when I say there is no more perfect “set it and forget it” meal in existence, I truly mean it. The key is to get a really really good cut of meat. I don’t F around with these and go straight to the best butcher I’ve found in town. Yes, it’s more expensive then your run-of-the-mill grocery store, but the difference is evident.
A bonus? Your home will smell fantastic as these cook. The recipe is below and linked here is a step-by-step video of how I make them!
OUTRAGEOUSLY DELICIOUS RED WINE AND GARLIC BRAISED SHORT RIBS
The below feeds two very generously, with lots of leftovers, and would probably feed up to 4 if you stretch it with sides.
Ingredients:
2.5 lbs bone-in beef short ribs
1 yellow onion, diced (sometimes I add two if we want a little extra veg)
3 large carrots - peeled and diced
1 whole head of garlic, top cut off
One bunch of fresh herbs, 2-3 sprigs per herb. I use: rosemary, thyme, oregano and sage. Tie them together with kitchen twine.
2 tbsp tomato paste
4 tbsp canola oil
4 cups beef stock
2 cups red wine
Preheat oven to 350 degrees.
Season the short ribs with salt and black pepper on both sides, using your hands to rub it in.
Heat the oil over high heat in a dutch oven (Le Creuset’s are perfect for this recipe). Sear the short ribs on all sides until golden brown. Set ribs aside.
Drain excess oil if needed (you should only have 1-2 tablespoons left in the dutch oven).
Add your onions and carrots, and cook for 5 minutes.
Add tomato paste and cook for 10 minutes, stirring throughout.
Add 1 cup of red wine, scraping up anything on the bottom. Allow wine to reduce, and then add another cup. You’ll want to reduce the wine by half.
Add beef stock, short ribs, garlic and herbs. Bring to a boil and then cover and place in the oven.
Braise for 2.5 hours… they should be falling-off-the-bone tender by then.
Remove short ribs, herbs and garlic. (Save the garlic, it makes a great spread on some fresh bread!). Strain out veggies through a sieve, saving the cooking liquid.
Reduce the liquid in a pan and use as a gravy.
I always make creamy polenta on the side, serving with the onions and carrots, and occasionally some roasted broccoli, too.
