Fall’s here and I’m now starting to crave slow braises and roasts. I enjoy the whole process – searing the meat, sautéing the vegetables, splashing wine and broth. Smelling the awesome aromas in the house as the short ribs or the roasts braise in the oven is truly intoxicating!

While I was visiting my favorite craft butcher, Denville Meat Shop (https://www.denvillemeatshop.com), last week, I saw amazing-looking short ribs and I knew they’d be perfect for dinner for the out-of-town company I was entertaining.

I serve these beauties and creamy mashed potatoes in casual bowls for a rustic look. I also love serving short ribs over creamy soft polenta also. Depends on the mood.

Ingredients:

• 3 Tbsp. vegetable oil
• 1 tsp. each salt and pepper
• 6 large bone-in beef short ribs
• Large Spanish onion, diced
• 3 large carrots, chopped
• 1 pound Cremini mushrooms, sliced
• 2 Tbsp. tomato paste
• 3 cups dry red wine, like a Cabernet Sauvignon
• 4 cups beef broth
• 2 bay leaves
• 1 Tbsp. fresh thyme

Directions:

1. Preheat oven to 300 degrees.
2. Over high heat, warm the oil in a large Dutch oven (I actually used two medium-sized ones).
3. Sprinkle the salt and pepper all over the short ribs.
4. Sear the ribs in the hot oil until browned, about 2 minutes on each side. Place the ribs on a plate.
5. Lower the heat to medium-high, add the onion and carrots and cook for 5 minutes until slightly-browned, stirring occasionally. Add the mushrooms and continue cooking for another 3 minutes, until mushrooms have softened. 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 (the fond). Add the bay leaves, the thyme and the seared short ribs to the pot then cover and place in the oven to braise for 4-6 hours. Check that the cooking liquid doesn’t seem dry every 30 minutes. If liquid seems low, add ½ cup more beef broth.

Makes 6 servings.

Cheers,

Veronique