Red wine braised short ribs

Categories:beef
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Red Wine Braised Short Ribs

Red wine braised short ribs — that’s what you want in the miserable abyss that is the dead of winter.

We do not do winter well in the South. So far we have had one completely unscheduled big snow (five inches!), another snow two days later and we’re about to have a third snow tomorrow. Boo. I check the weather forecast every day for my three favorite locations: Nashville (frigid with wind gusts below zero), Natchez (62 degrees with a soft breeze blowing off the Mississippi) and Monterey, California (70 degrees and sunny). Sigh.

I used to love winter when I was a kid. I grew up my first 13 years in Evanston, Illinois. Epic snowfalls for snowmen and sledding, outdoor ice skating rinks where my dad would play “crack the whip” with the neighborhood kids and my mom’s hot chocolate with a peppermint stirring stick. I want my mommy.

I didn’t know about driving on ice, living with salt-encrusted cars and wearing long underwear. Yuck.

So, yeah. Red wine braised short ribs. A hug in a pot.

 

Red wine braised short ribs
Author: 
 
Ingredients
  • Red Wine Braised Short Ribs
  • 2 pounds beef short ribs
  • Salt and pepper
  • Vegetable oil
  • 1 large onion cut into thick slices
  • ½ pound baby carrots
  • 2 large cloves garlic, peeled and left whole
  • 3 ounces tomato paste
  • 2 tablespoons Worcestershire sauce
  • Enough red wine to cover meat two-thirds of the way up the pot
  • 1 cup beef stock
  • 1 tablespoon butter
  • 8 ounces sliced mushrooms
  • 1 teaspoon smoked paprika
Instructions
  1. Preheat the oven to 300 degrees.
  2. Salt and pepper the short ribs on all sides. Heat the vegetable oil over medium high heat on the stove. Add the ribs and brown thoroughly on all sides. Remove and reserve.
  3. Add the carrots and onions to the same pot. Saute the vegetables until they begin to brown. Then add the garlic and tomato paste. Continue cooking for another 1-2 minutes and then add the short ribs and any accumulated juices back to the pot.
  4. Add enough red wine to cover the ribs two-thirds of the way up the pot and the beef stock.
  5. Put the pot in the oven and cover with the lid slightly ajar. Cook for 3-4 hours, checking occasionally to make sure there’s enough liquid in the pot, until the ribs are fork tender.
  6. While the ribs are cooking, melt the butter in a sauté pan over medium high heat and add the mushrooms. Season with salt and pepper and sauté until they are well browned. Reserve.
  7. Remove the ribs and strain the sauce to eliminate the fat. Add the sauce back to the pan along with the mushrooms, smoked paprika and the ribs.
 

One Comment

  1. Candy Gourlay
    February 15, 2016 at 2:57 am

    Ahhh what a great idea. I’m going to do this. It’s miserable in London as well. Solidarity!

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