Monday, January 5, 2009

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...)


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)


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!!!



RecipeGirl said...

Mmmm! Delish.

Elle said...

I love short ribs--these look and sound fabulous! It's so nice to have food ready for you when you get home, isn't it?

Anonymous said...

Oh man - that sounds incredible. Slow cooked meat is sooo goooood.

Cathy - wheresmydamnanswer said...

Wow that looks great - I always have some extra wine in the fridge to cook with - I love to use red wine for drunken baby backs!! Cannot wait to try this recipe!!
Happy New Year

Thistlemoon said...

That looks delicious Judy! I have never made short ribs before, but I love eating them! This might be one to try, although I will have to find "happy" short ribs....

Anonymous said...

I love the photo of the girls on the beach! So beautiful! And the short ribs are looking luscious -- so much that I wish I was braising them instead of simmering the pot of scarlet runners I have downstairs. *sigh* It's a non-meat night for us.

Peter M said...

Lots of beef & 'shrooms - any guy would love this. It's braising season and I should go get some more short ribs.

Anonymous said...

I've already bookmarked this one but haven't made it yet. Now I'm licking my lips -- there is nothing more comforting in winter than short ribs!

Valerie Harrison (bellini) said...

Shortribs are wonderful when they are braised. They just fall off the bone!!!

Mike of Mike's Table said...

This sounds delicious! I love shortribs and could live off of them.

Melissa said...

I had a birthday party at Chuck E. Cheese-please shoot me now!!!

Oh god hahahah. O_o

I love braising too. Short ribs and veal shanks are my favorites.

Anonymous said...

I have been wanting to try short ribs and this recipe looks great.

Megan said...

Those look pretty tasty! I love mushrooms and I'll have to bookmark this one to give a try!


I have never been a great fan of ribs but I love cooking with wine and these look like they could really win me over. I will have to try this recipe. Thanks for the great pics and tips.

Erina said...

I'm new to cooking short ribs, but made them the other night and thought they were pretty damn tasty!

Here's the recipe I tried if you'd like to check it out:

Incidentally, where is that beach that's pictured? Looks a bit like New England.