Monday, December 17, 2018


WINE BRAISED SHORT RIBS.- This is one of these dishes that always welcome family and friends, creating memories of time spent together, of wonderful meals shared, of toasting to health, wealth and good fortune. A celebratory dish for most but such an easy dish to accomplish it shouldn't be left for only celebrations and used to call the family together at any time.
A very rich and heavy dish, for sure, but ask anyone who's had the good fortune to experience it and they'll tell you of the elements surrounding the meal and good memories associated with it. This is why it's am all occasion dish we should incorporate into our lives. But if you do decide to give it a go, you'll see the effect this has on your loved ones, so go ahead, take your time to enjoy the process and then you will see your efforts more than wonderfully rewarded.

To make it, you'll need:

  • 5 lbs bone-in beef short ribs, cut into 2-inch pieces 
  • Kosher salt and freshly ground black pepper
  • 3 tablespoons vegetable oil
  • 3 medium onions, chopped
  • 3 medium carrots, peeled, chopped
  • 2 celery stalks, chopped
  • 3 tablespoons flour
  • 1 tablespoon tomato paste
  • 1 750 ml bottle dry red wine (preferably Cabernet Sauvignon), I've used other reds too
  • 10 sprigs flat-leaf parsley (I've also used dry)
  • 8 sprigs thyme (also used dry)
  • 4 sprigs oregano (also used dry)
  • 2 sprigs rosemary (also used dry)
  • 2 fresh or dried bay leaves
  • 1 head of garlic, cut in half horizontally
  • 4 cups low-salt beef stock
1-   Preheat oven to 350°. Season short ribs liberally with salt and pepper. Heat oil in a large Dutch oven (or heavy pan like cast iron) over medium-high heat. Working in batches to not overcrowd the pan and permit even browning, brown short ribs on all sides, about 8 minutes per batch, they'll be brown all over. Transfer short ribs to a plate while you finish the rest of the ribs. Once you're done,  pour off all but 3 Tbsp. drippings from pot. The pot is now empty, the ribs to the side. 

2-  Using the same pot, add onions, carrots and celery to pot and cook over medium-high heat, stirring often, until onions are browned, about 5 minutes. Add  the flour and tomato paste, allow to cook, stirring constantly, until well combined and deep red, 2-3 minutes. Stir in the wine, then add short ribs with all their juices juices. Bring to a boil, lower heat to medium and simmer until wine is reduced by half, about 25 minutes. Add the all herbs to the pot along with garlic. Stir in the stock. Bring to a boil, cover, and transfer to the oven.
  • NOTE: At times I have also used dry herbs with good results but fresh herbs are ALWAYS best of course, so don't let this keep you from making this dish.  Cook until short ribs are tender, 2–2½ hours. Transfer short ribs to a platter. Strain sauce from pot into a measuring cup. Spoon fat from surface of sauce and discard; season sauce to taste with salt and pepper. Serve in shallow bowls over mashed potatoes with sauce spooned over.

  • I've also found that it might be best to cook the ribs at a lower heat, like 275 F for longer to give juicier meat, but it could take anywhere close to 4 hours. Decide if you can plan your day accordingly and maybe try both heat setting and times and see which you prefer.