WINE-BRAISED BEEF SHORT RIBS
A couple of weeks ago, a cold front came through in the middle of July. Highs in the 70s. Crazy talk! I decided to make beef short ribs for dinner, perhaps I was wishing for Autumn (favorite time of the year) to fall upon us sooner. Get it!
This is one of my go-to dishes for "first-time guests" to our home. I could always count on it. One time, I sent some home with friends of mine in a little tupperware container, so that their mother could have a nibble. Needless to say, the next day around lunch time, their mother was hiding in the kitchen eating the short ribs because she didn't want to share them with anybody else in the house, it was that damn good. That's a huge compliment! The beef short ribs come out so tender, they melt in your mouth. The sauce from the dish is great over mashed potatoes or buttered rice. I've also served this along with butternut squash risotto or egg noodles. Sometimes, plain ol'sourdough bread lightly toasted is all you need with this dish. This dish, hits the spot every time!
WINE-BRAISED BEEF SHORT RIBS
8 bone-in short ribs (about 5 pounds total)
Dashes of House Seasoning (1 cup salt, 1/4 cup black pepper and 1/4 cup garlic powder)
2 tablespoons olive oil
2 large carrots, peeled and cut into 4 pieces
2 celery stalks, cut into 4 pieces
3 large shallots, quartered
3 garlic cloves, finely chopped
1 (750-ml) bottle dry red wine
1 teaspoon Herbes De Provence
6 cups beef broth
1/3 cup dark brown sugar
Salt and freshly ground black pepper, to taste
Parsley, chopped for garnishment (optional)
<searing the short ribs>
Preheat oven to 400 degrees F.
Place beef on a baking sheet, sprinkle house seasoning on all sides of the short ribs.
Transfer the baking sheet to the oven and roast for 15 minutes.
Reduce the heat to 300 degrees F.
<flavoring the short ribs>
Heat the olive oil over medium heat, in a large dutch oven.
Add the carrots, celery and shallots and cook for about 5 minutes or until edges on the onions start to brown, stirring occasionally.
Add the garlic, stir for about 1 minute.
Pour the wine. Increase the heat to high and boil for about 7 minutes, or until the liquid is reduced by half.
Stir in the Herbes De Provence and return the heat to medium.
<braising the short ribs>
Remove beef from the oven and nestle meat in the pot.
Add the beef broth and brown sugar.
Bring to a boil over high heat, boil for 1 minute. Turn off heat.
Cover and bake for an additional 2 to 2 1/2 hours or until the meat is very tender.
Remove from the oven.
<serving the beef short ribs>
Season to taste with salt and pepper.
Transfer ribs to a platter or large serving bowl.
Skim out any fat from sauce and discard.
Pour sauce into a small serving bowl over a mesh sieve or spoon a small amount over short ribs.
Garnish with fresh parsley.
Allow 2 very meaty short ribs per person.
Short ribs are typically 2 to 4 inches long, I like it somewhere in the middle.
Use your time wisely! While the short ribs are searing in the oven, use this time to prepare the carrots, celery and shallots, etc.
I used my 5 1/2 quart round french oven from Le Creuset, also known as a dutch oven.
You can make this a day ahead. After its cooled and you've put it in the fridge, the next day, skim off the layer of fat before you heat it back up.