Sunday, March 1, 2015

Wine Braised Beef Short Ribs







My husband's birthday was a couple of weeks ago and I thought I would cook a special meal for him.  I made short ribs for a dinner party a couple of years ago and my husband thought that they were amazing, so this is what he requested.  Beef short ribs are a tough, relatively inexpensive cut of meat that are transformed into the most tender, melt in your mouth, crazy, out-of-this-world, delicious bites of food you will ever experience. The secret is to braise the short ribs in a flavorful broth and to simmer for hours until they are so tender you won't even need a knife. I like to cook these a day before I am planning on serving because they taste even better the next day.



Red Wine Braised Beef Short Ribs
serves 4

Ingredients:

olive oil
4 large beef short ribs
2 med carrots
2 yellow onions
2 stalks celery
4 tomatoes, peeled and seeded or one small can tomatoes
1 whole head garlic, separated and peeled
a few sprigs of fresh thyme
1 bay leaf
1/2 tsp. dry mustard powder
2 Tbsp. Balsamic vinegar
1 tbsp. brown sugar
1 tbsp. Worcestershire sauce
dry red wine, about 1/2 the bottle
2 cups beef stock
salt and pepper, to taste

Directions:

Pulse the carrot, onion and celery in food processor until finely chopped. In a large pot, heat a little oil over medium heat. Add carrot, celery and onion. Cook until well caramelized, about 20 minutes, stirring occasionally. Meanwhile, in a saute pan, heat oil over medium/high heat. Add short ribs in small batches and brown on all sides. Deglaze saute pan with a bit of wine. Add short ribs to pot. Add remaining ingredients, including the wine that was used to deglaze the saute pan.  Add just enough wine  to almost cover short ribs. Bring to a boil, cover and reduce heat to low. Simmer for 2 1/2 to 3 1/2 hours or until very tender. Let cool and refrigerate overnight. The next day, skim off any fat that has risen to the top. Remove bay leaf and thyme sprigs. Heat over low heat until ribs are thoroughly heated.  Puree sauce if desired. I served this with brown butter mashed potatoes and glazed carrots.




Tags: Beef, Short Ribs, Wine,