Happy Friday Y’all! What is everyone up to this weekend? We will be tuned in to the SEC Championship game between Alabama and Georgia. We are huge Bama fans and are hoping for another National Championship title. Typically game day means what’s on the menu? Last weekend we played Auburn in the Iron Bowl and had some friends over, so I decided braised short ribs. Have you ever cooked short ribs? If you haven’t you should! It’s the perfect meal if you want to wow your guests, but also I find it to be a somewhat elegant dinner if you choose it to be.
My sides were relatively simple. I made creamy mashed potatoes, which in my opinion can be a meal within itself, corn casserole, skillet green beans, and popped some Rhodes dinner rolls in the oven. Dessert was sweet potato pie with whipped cream and salted chocolate chip cookies. I know I’m the cook, but I have to admit, this is one of my favorite meals. Because of how I prepare the ribs, the next day is even better with leftovers. To change the menu a bit, I made egg noodles and spooned the rich gravy and short ribs over the top. Yummy for me! If you’re looking for an easy, but delicious meal, try this recipe. Not only is it perfect for those cooler weather days, but I also think it’s ideal for a dinner party or a holiday meal.
Braised Short Ribs
5 pounds bone-in short ribs, at least 1 1/2 inches thick
2 tablespoons vegetable oil
Kosher salt and freshly ground pepper
2 large heads garlic, halved crosswise
1 medium onion (about 10 ounces), chopped
4 ribs celery (about 8 ounces, chopped
2 medium carrots (about 6 ounces), chopped
3 tablespoons tomato paste
2 to 3 tablespoons of all-purpose flour
2 cups dry red wine (about half a bottle)
2 cups beef stock or bone broth unavailable, (or more if needed).
Heat oven to 275 degrees. Heat oil in a large Dutch oven over medium-high heat. Season short ribs on all sides with salt and pepper. Working in batches, sear short ribs on all sides until deeply and evenly browned, 6 to 8 minutes per batch. Transfer short ribs to a large plate and continue with remaining ribs.
Pour off all but two tablespoons of remaining fat, leaving the tasty browned bits behind. Reduce heat to medium, and add garlic, cut side down and cook, undisturbed, until golden brown, about 1 to 2 minutes. Add onion, celery and carrots and season with salt and pepper. Toss to coat and continue to cook until vegetables are softened but not yet browned, about 5 to 10 minutes. Add tomato paste and stir to coat. Continue to cook, occasionally stirring, until tomato paste has started to caramelize a bit on the bottom and up the edges of the pot, about 2 to 3 minutes.
Add red wine and, using a wooden spoon, scrape up any browned or caramelized bits. Let this simmer 2 to 3 minutes, to take the edge off and reduce a bit. Add the flour and stir in well. This will thicken the sauce created a rich gravy. Stir in beef stock. Using tongs, return short ribs to the pot, along with any juices that have accumulated, nestling them in there so that they are submerged (if they are just barely covered, nestle them bone side up so that all the meat is submerged, adding more beef stock or water as necessary to cover). Bring to a simmer, then cover and transfer to oven.
Cook, undisturbed, until short ribs are meltingly tender and falling off the bone (you should be able to shred the meat with a fork), 3½ to 4 hours.
Have a wonderful weekend Y’all! Many thanks to my sweet friend Lauren for capturing this dish with her beautiful photography skills!
Much love,
Sandi
True riches are measured by the quality of our fellowship–with God and with our friends.
Southern Savorings 