Tuesday, September 13, 2011

Braised Short Ribs

I made these in anticipation of the Fall weather moving into Texas this week and they were so yummy. I took half over to our friends who just had a baby and I think they enjoyed them too. While it takes a long time to cook, it's mostly hands-off time so don't be intimidated. Oh and I'd suggest making the whole recipe too. The leftovers make some yummy grilled cheeses. The recipe is actually based on one from Bon Appetit that makes the short ribs specifically for the grilled cheeses. I served these over risotto with a salad on the side. Welcome Fall!

Time: 3 1/2 hours
Serves: 4

  • 5 pounds beef bone-in short ribs*
  • 3 TBSP butter
  • 3 celery stalks
  • 2 large carrots
  • 1 medium onion
  • 1 1/4 cups dry red wine (I've used Cabernet and Shiraz - really anything will do)
  • 1/2 cup low-salt beef broth or chicken broth
  • 1/3 cup medium-dry Sherry*
  • 2 garlic cloves, peeled
  • 2 bay leaves
  • 1 large spring of fresh thyme
  • salt and pepper
  1. Rinse and chop your celery stalks. I chop them by slicing them a few times lengthwise so I have long, skinny stalks. Then I bunch those together and chop cross-wise down the stalks into a dice.
  2. Peel your carrots and chop them like the celery.
  3. Peel and chop your onion into pieces about the same size as your carrot and celery.
  4. Peel and finely chop your garlic
  5. Sprinkle sort ribs with about 2 tsp each of salt and pepper.
  6. Line a large baking sheet with foil and set aside
  1. Melt butter in large wide pot over medium-high heat. I used my dutch oven but any large pot will do.
  2. After your butter melts, add half of your short ribs to the pot. Leave them alone for 2-3 minutes, then use tongs to flip them over. Repeat this until all sides are slightly browned (should take 7-8 minutes) and remove them to your prepared foil-lined baking sheet. Do the same thing with the rest of the short ribs.
  3. Once all of your short ribs have browned, add your celery, carrots, and onion to the pot with the beef drippings and cook them until they begin to soften and brown, stirring often, about 5 minutes. While the veggies are cooking, I measured out and combined my red wine, chicken broth and Sherry in a large measuring cup so I'd have it ready.
  4. After your veggies have softened a bit, add your red wine, broth, Sherry, garlic, bay leaves, and thyme sprig to the veggies and turn up your heat to boil the liquid, scraping up the browned bits from the bottom of the pan.
  5. Season the liquid with about 1 tsp each of salt and pepper.
  6. Return your short ribs to the pot, nestling them into one single layer. Cover your pot with a lid, reduce heat to medium-low, and simmer for 1 hour. I set a timer here.
  7. After an hour, use your tongs to turn ribs over in the pot. Cover and simmer for about 1 1/2 hours longer, until your ribs are fall-of-the-bone tender and your sauce is very thick. You'll want to check on them occasionally during this time to rearrange your ribs in the pot.
  8. Discard your bay leaves and thyme sprig and serve immediately or cool down to make grilled cheese.

* Short Ribs - You can usually find these with the beef, near the stew meat. My grocery store doesn't always have it though so you may need to ask the butcher.

* Sherry - See my Honey Soy Stir-fried Chicken post for more info on Sherry.

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