You’ve probably noticed that there is a short supply of beef recipes on this blog.
Chicken? It’s full of it. Seafood? Also a good collection. Vegetarian? You know it. But when it comes to red meat, confidence is not a feeling I’m accustomed to. I’m much more familiar with uncertainty and doubt. But in the name of variety (both for the blog and for our diet), I do try to make a beef dish every once in a while.
Most of them don’t make the blog, either because they are too simple or I mess them up somehow, but last week’s braised short ribs finally felt worthy.
This recipe is good both for the experts and people like me, because even though it’s simple to make, it tastes like you put a lot of time and effort into it.
The meat is seared and then slow cooked in a bath of red wine, broth, vegetables, and herbs. It doesn’t take too much hands on time, and it fills your home with a lovely aroma that lingers for hours.
We served our short ribs over a bed of mashed potatoes, which soaked in the sauce and made for a perfect winter meal.
- 5 lb bone-in beef short ribs, cut crosswise into 2 inch pieces
- Kosher salt
- Freshly ground black pepper
- 3 tablespoons olive oil
- 3 yellow onions, chopped
- 3 carrots, chopped
- 2 celery stalks, chopped
- 3 tablespoons all purpose flour
- 1 tablespoon tomato paste
- 1 750 ml bottle dry red wine
- 10 sprigs parsley
- 8 sprigs thyme
- 4 sprigs oregano
- 2 sprigs rosemary
- 2 dried bay leaves
- 1 head of garlic, cloves peeled and slightly smashed
- 4 cups beef stock
- Preheat oven to 350F.
- Heat oil over high heat in a large dutch oven. Season short ribs with salt and pepper on both sides. Working in batches, sear meat on both sides for about 4 minutes each. Transfer short ribs to plate.
- Lower heat to medium. Add onions, carrots, and celery to pot and cook until onions start to brown. Add flour and tomato paste and cook, stirring frequently for 2-3 minutes.
- Pour in wine, add short ribs back to pot, and bring to a boil. Reduce heat and simmer for about 20 minutes, until wine is reduced by half.
- Add all herbs and garlic to pot. Stir in beef stock. Bring to a boil, cover, and transfer entire pot to oven.
- Cook until short ribs are tender, about 2-2½ hours.
- Remove herb springs with tongs. Serve short ribs and vegetables over mashed potatoes.
Recipe adapted from October 2011 issue of Bon Appetit Magazine.
You and I must be thinking alike! I just posted my braised short ribs this week as well!!!! Yours look amazing! And I just noticed you have pelmeni on your site!!! That’s so awesome!
writes Girl and the KitchenHa! Awesome – I love the idea of serving these with polenta. Next time, I’m taking your advice.
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