In recent years, if I see short ribs on the menu, I order them! In my humble opinion, when it comes to comfort food, nothing beats Tender Braised Short Ribs drenched in a red wine sauce!
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Let’s Talk Tender Braised Short Ribs:
Short ribs are a cut of beef taken from the brisket, chuck, plate, or rib areas of beef cattle. They consist of a short portion of the rib bone, which is overlain by meat which varies in thickness. You will want to look for well-marbled, meaty ribs, without a huge amount of surface fat. There are two cuts of short ribs, English cut which are 2-4″ long and flanken style which contain multiple bone segments. Most grocery stores offer the English style, cut into 3″ pieces, which is what we are using for this recipe. When cooked slowly, they become ‘fall off the bone tender’. Why are we using ‘bone in’? Flavor, that’s why!
LET’S Chat ABOUT BRAISING…
Braising is a cooking method that uses both wet and dry heats: typically, the food is first sautéed or seared at a high temperature, then finished in a covered pot or pan at a lower temperature while simmering in liquid. Braising gives you the best of both worlds, beautifully browned meat and veggies that are also tender and flavorful from being simmered in broth and wine. That broth and wine also forms a beautiful sauce, really, it’s almost like gravy!
How Long Does Braising Take?
Braising times vary, some recipes call for very low heat and 4-5 hours cooking time. For these short ribs we are keeping the oven at 350, so once you’ve prepped and simmered on the cooktop, you finish in the oven for 2 1/2 hours. I would say start the recipe 4 hours before you plan to eat, but don’t panic! Because once you have the ribs in the oven you have plenty of time to do whatever you want…I suggest a nap!
The Herbs:
Why is this sauce is so fabulous? Two words: fresh herbs, in this case rosemary, thyme, oregano, parsley and garlic. Simply tie your herbs into a bundle and place right in the pot to simmer alongside the short ribs. Thanks to these herbs, this sauce becomes more like a flavorful, fragrant gravy!
Great for Family Dinners or the Holidays!
This is hearty comfort food that feeds a crowd! Honestly this can be Sunday dinner for the family, a beautiful dinner party entree, or a fancy meal for the holidays. It cover all the bases. Notice how rich and thick this gorgeous sauce is…and check out that tender beef…and that garlic! Swoon.
What to Serve it With:
We usually serve these tender braised short ribs over my classic mashed potatoes or if we are being a little more carb conscience, my cauliflower purée.
The Recipe: Tender Braised Short Ribs
Tips and what you need: a Dutch oven or heavy pot, a good knife, and string.
Tender, flavorful beef short ribs cooked in red wine and broth
- 5 pounds bone in beef short ribs (these should be offered at your grocery store cut into approximately 3" pieces)
- sea salt and freshly ground pepper
- 1/2 cup your choice of flour (separated)
- 1 tablespoon ground cinnamon
- 1 tablespoon ground nutmeg
- 3 tablespoons extra virgin olive oil
- 1 large yellow onion, peeled and chopped
- 6 carrots, peeled and sliced
- 3 celery ribs, diced small
- 1 tablespoon tomato paste
- 3 cups good red wine (preferably Cabernet Sauvignon)
- 8 sprigs fresh rosemary
- 8 sprigs fresh thyme
- 8 sprigs fresh flat leaf parsley
- 4 sprigs fresh oregano
- 1 head of garlic, loose peels removed and cut in half crosswise
- 4 cups good quality beef broth
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Sprinkle all short ribs with sea salt and pepper to taste. Set aside
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In a shallow bowl whisk together 1/4 cup flour, cinnamon and nutmeg, dredge short ribs in flour mixture, coating all sides
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Dice carrots, celery and onion. Tie rosemary, thyme, parsley and oregano into a little bundle. Cut garlic head in half crosswise
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Preheat Oven to 350 degrees.
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Place dutch oven (or cast iron pot) on cooktop on high heat, add olive oil. When hot, add half the short short ribs, brown each side for 3 minutes (except for bone side), remove and set on a plate, repeat with second batch, place all ribs on a plate
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Add carrots, celery and onions to pot and cook on medium heat, stirring frequently for five minutes. Add 1/4 cup flour and tomato paste to pot, stir well, cook for 3 more minutes. Add wine to pot and bring to a boil, stir, scraping any browed bits from pan. Turn down to a simmer and carefully add short ribs to pot. Simmer uncovered for 25 minutes.
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Add broth and stir. Add herb bundle and garlic to pot, cover pot with lid and place in the oven. Cook for 2 1/2 hours.
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Remove from oven, scoop out bundle of herbs and garlic. Serve ribs over mashed potatoes or cauliflower puree, spoon sauce over the top!
MAY I PLEASE ASK A FAVOR?
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