Here is another Sunday, and for us here in our home it is a must to have a delicious traditional meal. Today we celebrated another day of life, yes LIFE! too many of us do take family time for granted and that is why when I am preparing recipes I always feel blessed sure to have my family whether near or far their presence is always with me. but enough of the sentimental talk, this recipe is somewhat the recipe my mother in law gave me years ago, so the only thing similar is probably the fact that they are braised short ribs 🙂 and I know there are many versions of Braised short ribs, however to my friends and my family this is it! the one that you’ll always come back for; and yes it takes a good two hours to have them tender and enjoyed but it so worthwhile, serve them with pan roasted fingerlings, and an avocado salad both recipes are in the recipe index. Thank you and do enjoy
Savory Red wine Braised Short ribs
Comfort food at it's best
Ingredients
- 5 pound bone-in beef short ribs
- Kosher salt and freshly ground black pepper
- 3 tablespoons vegetable oil
- 4 pearl onions cut in halves
- 1/3 cup of red onion, sliced thinly
- 2 celery stalks, chopped
- 3 tablespoons all-purpose flour
- 1 tablespoon tomato paste
- 2 ½ cups dry red wine (preferably Cabernet Sauvignon)
- 10 sprigs flat-leaf parsley
- 1 Tsp of dry thyme or about 6 sprigs of fresh thyme
- 2 fresh or dried bay leaves
- 1 head of garlic, halved crosswise
- 2 cups low-salt beef stock
- 1 cup chicken broth low sodium
Directions
- Step 1 Preheat oven to 350°F. Season short ribs with salt and pepper coat them with flour. Heat oil in a large Dutch oven over medium-high heat. Working in 2 batches, brown short ribs on all sides, about 8 minutes per batch. Transfer short ribs to a plate. Pour off all but 3 tablespoons drippings from pot.
- Step 2 Add onions, and celery to pot and cook over medium-high heat, stirring often, until onions are browned, about 5 minutes. Add flour and tomato paste, cook, stirring constantly, until combined and deep red, 2-3 minutes.
- Step 3 Stir in wine, then add short ribs with any accumulated juices. Bring to a boil, lower heat to medium and simmer until wine is reduced by half, about 25 minutes. Add all herbs to pot along with garlic. Stir in the chicken broth and beef stock. Bring to a boil, cover, and transfer to oven.
- Step 4 Cook until short ribs are tender, 2-2 1/2 hours. Transfer short ribs to a platter. Strain sauce from pot into a measuring cup. Spoon fat from surface of sauce and discard
- Step 5 season sauce to taste with salt and pepper. Serve in shallow bowls with roasted fingerling potatoes (recipe also available) with sauce spooned over.
