Braised Beef Short Ribs

Short Ribs After 4-Hour Braise

It’s winter and on cold days like these, I crave slow braises and roasts. Today, I saw nice looking short ribs at the store so opted for this flavorful, slow and low braised dish for supper.

Serve these beauties with mashed potatoes and a couple vegetables and please your guests like there’s no tomorrow.

Ingredients:

• ¼ cup vegetable oil
• 1 tsp. each salt and pepper
• 6 large short ribs, trimmed of excess fat
• 6 Tbsp. flour, for dredging
• 10 large cipollini onions, peeled and trimmed
• 1 pound Cremini mushrooms, sliced
• 2 Tbsp. tomato paste
• 2 bay leaves
• 1 Tbsp. fresh thyme
• 4 cups Cabernet Sauvignon
• 48 ounces beef broth
• Zest of one lime (optional)

Onions and Mushrooms

Directions:

1. Preheat oven to 325 degrees.
2. Warm the oil in an extra-large Dutch oven over high heat.
3. Rub the salt and pepper all over the short ribs then dust with flour.
4. Sear the ribs in the hot oil until browned, about 3 minutes on each side. You’ll likely need to sear the beef in two batches unless you have a giant Dutch oven. Transfer the ribs to a plate.
5. Lower the heat to medium-high and add the onions, cook for 5 minutes until slightly-charred, stirring occasionally. Add the mushrooms and continue cooking for another 5 minutes. Add the tomato paste and cook for a minute. Add the wine and broth and scrape all the brown bits that have formed on the bottom of the pot. Add the beef, bay leaves and thyme. Cover tightly and place in the oven to braise for 4-6 hours.
6. At this point, you can serve the short ribs or the pot can be cooled completely and refrigerate overnight. To reheat, an hour prior to serving, preheat oven to 350 degrees. Scrape off the fat that’s formed on the surface of the short ribs and discard. Warm the ribs in the oven for about an hour, basting the meat with the sauce every 15 minutes.
7. Finely grate some lime zest, on the final dish before serving, if using.

Makes 10 servings.

Cheers,

Veronique