Braised Beef Short Ribs
Another cool blast came through South Florida and I used the opportunity to make braised beef short ribs. I often order short ribs when I see it on the menu at a good Italian Restaurant, but rarely make them at home. I love that you can take such a tough inexpensive cut of meat and turn it into such a delicacy.
The smell in the house while these are cooking drove us and the dogs crazy. I’m going to contact Yankee Candle and see if they will consider adding “Braised Beef Short Ribs” to their collection of scents. While I’m at it, I think I’ll pitch a new bacon scent. If Burger King is going to make a meat scented men’s cologne (Flame) then us GOOD food lovers need to band together and demand a more upscale meat fragrance. Right?
Beef Short Rib Recipe
6 Beef Short Ribs
flour (for dusting)
vegetable oil
1 c carrots (large dice)
1 c celery (large dice)
1 c onion (large dice)
6 garlic cloves, minced
2 tbsp Tomato Paste
2 c good red wine
3 c beef stock (low sodium)
2 bay leaves
8 thyme sprigs
2 rosemary sprigs
salt
pepper
1 tbsp cold butter
1. Trim any excess fat from short ribs. Season generously with salt and pepper and let sit at room temperature for an hour. Right before cooking, dust lightly with flour. Heat 1 tbsp oil in a heavy dutch oven until almost smoking and sear each side of the short ribs until very nicely browned. Take your time here, the better the sear, the better the flavor. Add more oil if needed.
2. Reduce heat to medium and add in chopped onion, celery and carrots and saute until starting to brown, about 6-7 minutes. Add garlic and tomato paste. Cook for an additional minute, stirring constantly, then pour in the red wine. Increase the heat to medium high and bring to a simmer and cook for 2 minutes. Now add stock, bay leaves, herb sprigs, and ribs.
3. Cover with lid and place into 350F oven for 3 to 3 ½ hours or until fork tender. Carefully remove the ribs from the pan and strain the sauce into a small saucepan, pressing down with a ladle on the veggies, to get out all of the sauce. Bring sauce to a simmer and reduce until thickened, about 5 minutes. Remove from heat and stir in the butter. Test the seasonings and add salt and pepper as needed.
Makes 4-6 servings
Note: Normally, the carrots are very mushy and not palatable by the time the meat is tender. This time my carrots didn’t turn to mush, so I picked some of them out before straining the sauce and added them to the plate. Adds a bit of color and flavor.
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this sounds and looks amazing. a perfect dinner for a cold new england wintery night in my house!
gotta love this weather!
I’ll sign a petition for braised beef or bacon scented candles! Let’s do it! :)
As luck would have it, I’ve been cooking ribs too, only I had pork spare ribs braised with cabbage and wine for dinner. They were delicious and cook in a bit less time on the stovetop — about an hour. Lovely winter dish!
Come to mama! Oh yeah baby, I am seriously needing those. Seriously. I am running out to the store right now.
[...] ribs, by sharon Molly and I haven’t cooked together in a long while, so I sent her this recipe and she came over yesterday so we could try it. It was pretty good. We both agree that either [...]
I need to make those ASAP! They look delicious!
[...] Braised Beef Short Ribs – Oh, I’m so making these this weekend [...]
[...] So this weekend I tried out one of the recipes I linked to in my first Recipe Box post last week: Braised Beef Short Ribs. This was my first time braising, and I know it’s not like it’s a complicated method [...]
This looks really good! What’s better than meat on top of mashed potatoes, huh? ;)
Oh Candace I heart you!!!!lol Been wanting you to make this so long, and I’m so happy you did. It looks soooo good. I absolutely can’t wait to make it. Thanks!! You are a kitchen genious!!!
I am soooo hungry now. This stuff looks AMAZING!!!!!
This is now on next week’s menu. THANK YOU!
I made this today (perfect for a rainy day).
I even went out and got a sweet light blue Martha Stewart dutch oven just for this recipe!
It was outrageous…it really hit the spot! The only thing that kept me from going back for 2nds is my weight-loss goal for a Fall Trash the Dress with your Husband! Thanks for all the deliciousness…you’re an amazing chef!
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