So the other day I watched Ina Garten on Food Network and she made this amazing Red Wine Braised Short Ribs recipe. It was a cold day in Texas. Have I ever told you we’ve moved from the midwest to Texas? Yes, we did! We have been here a little over a year now. Anyhow, we have winter in Texas (for those who don’t know about Texas :-)), not as cold as the midwest but it was cold enough to make me crave some comfort food and this is it! I made this amazing Red Wine Braised Short Ribs and Mash Potatoes. Let me tell you, it’s about the most comforting dinner you can possibly have and the best part are the leftovers the next day.
I also need to mention that there’s a whole bottle of red wine in this recipe, so how bad could that be?
Let’s cook some food!
Preheat the oven to 425 °F.
Place the short ribs on a sheet pan. Pad them dry first, so they don’t steam in the oven. Brush the tops with olive oil, sprinkle with 1 1/2 tablespoons of salt and 1 1/2 teaspoons of pepper.
Roast for 20 minutes and remove from the oven.
Reduced the temperature to 325 °F.
Heat 1/4 cup olive oil in a large (12-inch) Dutch Oven, such as Le Creuset, over medium heat.
Add the leeks, celery, onions and carrots and cook for 20 minutes, stirring occasionally.
Add the garlic and cook for 1 minute.
Add the wine, bring to a boil.
Lower the heat and simmer over medium heat for 10 minutes, until the liquid is reduced.
Add the beef stock, tomatoes, thyme, 1 tablespoon of salt and 1 1/2 teaspoon pepper.
Place the ribs in the pot, along with the juices from the pan.
Bring to a boil, cover and cook in the oven for 1 hour.
Uncover and cook for 1 more hour, until the meat is very tender.
Remove the short ribs to a plate and discard the thyme bundle and any bones that have separated from the meat.
Simmer the sauce on the stove for 20 minutes, until reduced.
Skim some of the fat off the top and discard.
Return the ribs to the pot, heat for 5 minutes and taste for seasonings.
Serve hot with some mashed potatoes. Enjoy!
Hope you love this Red Wine Braised Short Ribs as much as we did. Let me know how it goes!
- 5 lbs. of meaty bone-in beef short ribs, each rib is about 2-inch thick
- Regular olive oil
- Salt
- Pepper
- 3 cups chopped leeks (white and green part, 3 leeks)
- 3 cups of chopped celery (5-6 ribs)
- 2 cups chopped yellow onions (2 onions)
- 2 cups of chopped carrots (6 unpeeled carrots)
- 1½ tablespoons minced garlic (5 cloves)
- 1 bottle of dry red wine (Burgundy, Cote Du Rhone, Chianti, etc.)
- 4 cups beef stock
- 1 cup canned crushed tomatoes
- 6 sprigs fresh thyme (tied with kitchen string)
- Preheat the oven to 425 °F.
- Place the short ribs on a sheet pan. Pad them dry first, so they don't steam in the oven. Brush the tops with olive oil, sprinkle with 1½ tablespoons of salt and 1½ teaspoons of pepper. Roast for 20 minutes and remove from the oven.
- Reduced the temperature to 325 °F.
- Heat ¼ cup olive oil in a large (12-inch) Dutch Oven, such as Le Creuset, over medium heat. Add the leeks, celery, onions and carrots and cook for 20 minutes, stirring occasionally. Add the garlic and cook for 1 minute.
- Add the wine, bring to a boil.
- Lower the heat and simmer over medium heat for 10 minutes, until the liquid is reduced.
- Add the beef stock, tomatoes, thyme, 1 tablespoon of salt and 1½ teaspoon pepper.
- Place the ribs in the pot, along with the juices from the pan. Bring to a boil, cover and cook in the oven for 1 hour.
- Uncover and cook for 1 more hour, until the meat is very tender.
- Remove the short ribs to a plate and discard the thyme bundle and any bones that have separated from the meat.
- Simmer the sauce on the stove for 20 minutes, until reduced. Skim some of the fat off the top and discard.
- Return the ribs to the pot, heat for 5 minutes and taste for seasonings. Serve hot with some mashed potatoes. Enjoy!
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