Anything braised in red wine is a winner in my books. That’s why I love this recipe. Yes, this recipe does take some time, probably 3 hours total, but braising is exactly that. It’s allowing something to cook for a long period of time in order to get the meat super super tender. You allow all the flavors to marry while cooking on the stovetop or in the oven. End result is something so savory and hearty. It certainly reminds me of home. A must in a kitchen for braising is a dutch oven. My dutch oven is from the Mario Batali brand available through Crate & Barrel. It was a gift from a dear friend for our wedding. I would also recommend Le Creuset. A dutch oven is an investment, but it’s a wonderful tool in the kitchen and it will last you a lifetime.
2 tablespoons of vegetable oil
salt and pepper
short ribs (with or without bones)
2 cups of red wine (a cheap cabernet sauvignon)
2 cups of chicken stock
1 large onion, chopped
4 carrots, chopped
4 celery stocks, chopped
4 garlic gloves, chopped
4 fresh thyme springs
1. Pan sear the meat. Salt and pepper both sides of the short ribs. I purchased mine from Costco, they were boneless. Heat a dutch oven pot on the stove. Swirl 2 tablespoons of vegetable oil. Add the ribs to the hot pot. Over moderate heat, leave the ribs on one side for about 8 minutes. Turn over to get the other side brown and crusty as well. Cook the other side for 8 minutes. Remove from pan and transfer to a plate.
2. Meanwhile, prep the vegetables. While the meat is browning, prep the vegetables by chopping the onions, carrots, celery and garlic. Once the meat has been removed from the pot, add the vegetables. Cook over low heat stirring occasionally for about 20 minutes.
3. Add the wine, chicken stock and thyme springs. After cooking the vegetables for 20 minutes, add the wine, stock, thyme springs and shorts ribs back into the pot. Bring to a boil over high heat.
4. Bake in oven for 2 hours. Preheat the oven to 350º. Once the mixture comes to a boil, cover the pot and place it in the oven for 2 hours. During these two hours, the ribs will soften and the red wine will marry with the meat. The vegetables will get very nice and tender. Serve on a bed of homemade mashed potatoes, like I did. I’m sure this would work well with polenta or rice!
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