Beef Short Ribs Braised in Red Wine (Slow and Low)

Yesterday was a beautiful day! We got up and the house was nice and cool and seeing it was Sunday we had no commitments until later in the day (I had a birthday party at Chuck E. Cheese-please shoot me now!!!), we decided to take advantage of the weather and head to the beach for a nice walk. T. had too much to do to spend the day but a walk was great!

For dinner I had decided that I needed something that I could get in the oven and have ready for me while I was gone with minimal babysitting! Kelly over at Sass & Veracity had just the thing. This isn't the first time I made this either. Yes, it's that good!!! I made it when my Mom was here over Christmas and it was a huge hit then as well.

Beef Short Ribs in Wine (I got from Sass & Veracity who adapted it from The Martha Stewart Living Cookbook...)

Ingredients:

3 T extra virgin olive oil
8 good-sized short ribs (3" square)
salt & pepper
1 bay leaf
1 T fresh rosemary
1 tsp. fresh thyme
2 sprigs parsley
2 medium carrots, chopped
2 celery stalks, chopped
1 onion, chopped
2 shallots, diced
1 T flour
1 T tomato paste
1/2 c. ruby port
2 c. red wine
6-8 cloves garlic, peeled
3-1/2 c. veal or beef stock
3 c. mushrooms
flat egg noodles (T. made some homemade noodles to go with)

Directions:

Preheat oven to 275 degrees F. Sprinkle all surfaces of the beef with salt and pepper. In a Dutch oven or large lidded, oven proof pot, heat 2 T of the olive oil and brown the short ribs, turning each to make sure a nice, rich color is achieved on each side. Remove the ribs to a bowl as they finish browning before adding the remainder.

After all the ribs have been browned, add the remaining 1 T of olive oil with the carrots, celery, onions, and shallots to the pot. Over medium heat, cook, stirring frequently until veggies have begun to soften, about 8-10 minutes.

Stir in the flour and tomato paste, mixing well for about 1 minute. Add the port and stir, scraping the brown coating from the bottom of the pan. Add the red wine and allow to simmer until the liquid is reduced, 10-15 minutes.

Add the garlic cloves, veal stock, herbs, and short ribs with juices to the pot and return to a simmer. Add the mushrooms, stirring into the mixture, place a lid on the pot and put into the oven for approximately 3 hours until meat is extremely tender.

***This was a delicious meal and I think it is one that will be made again and again. I had never had short ribs before and this made me a true fan...twice!!!

I have also found that I love to braise meat. The flavor is incredible and the secret is in getting that meat nice and browned and using up all those brown bits of heaven that are left on the bottom of the pot and deglazing to get every bit of flavor!!!

Check Kelly's site for some better pictures and step by step ones as well!

As Always...

Happy Entertaining!!!

Judy
www.nofearentertaining.com