New Years Eve night was spent at home watching a movie and sipping on red wine spending time together. Phil had to work later that night, and with the cold weather settling in, I decided to cook a hearty meal. Bon Appetite is one of our favorite magazines we receive, and in an older issue they feature their Red Wine Braised Short Ribs. I took a stab at this recipe and modified it a little bit on the ingredients so that we could enjoy. Note: make sure that you have plenty of time to cook, it took me about an hour to prep and cook on the stove and 2 hours in the oven. 

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Ingredients:

  • 5 pounds bone-in beef short ribs
  • Kosher salt and ground black pepper
  • 3 tablespoons olive oil
  • 3 medium onions chopped
  • 3 medium carrots, peeled, and chopped
  • 2 celery stalks, chopped
  • 3 tablespoons all-purpose flour
  • 1 28 oz can of whole tomatoes (Bon Appetite uses 1 tablespoon tomato paste)
  • 1 750 ml bottle of red wine (recommended cab sav)
  • 8 sprigs flat leaf parsley
  • 6 sprigs thyme
  • 2 sprigs of sprigs of rosemary
  • 1 tablespoon oregano (dried)
  • 2 dried bay leaves
  • 1 head of garlic
  • 4 cups of beef stock

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Preheat your oven to 350 degrees and heat your pan on medium high heat. Add in your olive oil, and brown each side of your ribs (around 4 minutes on each side). Remove and add in your vegetables.

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Sautee your onion, and add in your carrots and celery to the remaining oil in the pan (5 minutes). Add in your flour and tomatoes, stirring until bright red. Then add in the red wine, stirring slowly, and replace your short ribs you had browned earlier back into the pan.

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Bring to a boil, lower heat to medium, and let simmer until the wine is reduced to half (takes around 25 minutes depending on your stove). Add in all of your herbs with the garlic, and stir in stock. Bring to a boil again, and cover. Transfer to the oven.

Cook until the ribs are tender, this took us 2 hours and the meat was perfect. But it could take up to 2 1/2 hours. Transfer to the platter, and spoon off fat from the surface. Serve over rice or mashed potatoes. Meal pairs best with this shiraz we found at our local Bottles store!

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Enjoy!

Love,

Jess 

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