Braised Short Ribs

Posted by Vanessa in Cooking, November 19, 2010

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I could probably name a few things that we might say are “not a blessing” about daylight savings time, but what really ruffles my feathers is the fact that it’s dark (as in no natural light whatsoever) by the time dinner is ready each evening.  Which really means that I have basically no shot at getting a good picture of what I’m cooking.  Which means I don’t have any good visuals to go along with recipes I want to blog about.  Which means I’m sad.  The end.

So what you see above is the best I could do.  It kinda makes me cringe, but I hope you can look past it.  Because these braised short ribs are so worth trying.  My house smelled amazing all day while these babies were in the oven, and I was so very pleased when we devoured them that night for dinner.

I served them on top of creamy mashed potatoes, flavored like these, the Taste of Fall Salad and Herbed Garlic Bread.  Yum.  The sauce that you cook the short ribs in is absolutely comfort food at a premium and is delectable on top of mashed potatoes.  Perfect for these cold fall days.

Braised Short Ribs

recipe adapted from Anne Burrell at Food Network
Details
  • Prep Time: 30 minutes.
  • Cook Time: 180 minutes.
  • Ready in 3 Hours, 30 Minutes.
  • Makes: 6 Servings
Ingredients
  • 6 bone-in short ribs
  • kosher salt
  • canola oil
  • 1 large onion, finely diced
  • 2 ribs celery, finely diced
  • 2 carrots, finely diced
  • 2 cloves garlic, minced
  • 1 1/2 cups tomato paste
  • 2 1/2 cups hearty red wine
  • 2 cups water
  • 1 teaspoon dried thyme
  • 2 bay leaves
Directions
  • Preheat the oven to 375 degrees.
  • Season each short rib generously with salt. Coat a dutch oven with oil and bring to a high heat. Add the short ribs to the pan and brown on all sides.
  • When the short ribs are very brown on all sides, remove them from the pan. Coat the bottom of same pan with fresh oil and add the onion, celery, carrots and garlic. Season the vegetables generously with salt and cook until they start to brown, occasionally scraping the bottom of the pan. Add the tomato paste and let that cook for 4 to 5 minutes. Add the wine and scrape the bottom of the pan. Lower the heat if things start to burn.
  • Return the short ribs to the pan and add 2 cups water or until the water has just about covered the meat. Add the thyme and bay leaves. Cover the pan and place in the preheated oven for 3 hours. Check periodically during the cooking process and add more water, if needed. Turn the ribs over halfway through the cooking time. Remove the lid during the last 20 minutes of cooking to let things get nice and brown and to let the sauce reduce. When done the meat should be very tender but not falling apart. Serve with the braising liquid on top of creamy mashed potatoes.

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