The Adventures of a Calamari Queen

Filipina Foodie

Red Wine-Braised Short Ribs

My sister Rosell is in love with short ribs lately that she requested this dish again.  I’ve been wanting to try the short rib recipe from the Bon Appetite October 2011 issue.  I think by far this recipe has taken the most prep time yet.  I tried 3 different recipes already and this was the tastiest by far, so we all agree that it was worth it! So most likely, I will stick to this one and will definitely make this again:)






mother and daughter?hehe..i love my Le crueset!

so tender

perfect with garlic mashed potatoes!

so sossoooooo good!


Red Wine-Braised Short Ribs ( 6 servings; Bon Appetit,october 2011)

5 lb. bone -in beef short ribs, cut crosswise into 2″ pieces

Kosher salt and freshly ground black pepper

3 Tbsp. vegetable oil

3 medium onions,chopped

3 medium carrots,peeled,chopped

2 celery stalks,chopped

3 Tbsp. all purpose flour

1 Tbsp. tomato paste

1 750 ml. bottle dry red wine(preferably Cabernet Sauvignon)

10 springs flat-leaf parsley

8 springs thyme

4 springs oregano

2 springs rosemary

2 fresh or dried bay leaves

1 head of garlic,halved crosswise

4 cups low salt beef stock

1.  Preheat oven to 350. season short ribs with salt and pepper. Heat oil in a large Dutch oven over medium- high heat. Working in 2 batches, brown short ribs on all sides, about 8 minutes per batch. Transfer short ribs to a plate. Pour off all but 3 Tbsp. dripping from pot.

2. Add onions,carrots, and celery to pot and cook over medium high heat, stirring often, until onions are browned, about 5 minutes. Add flour and tomato paste; cook, stirring constantly, until well combined and deep red, 2-3 minutes. Stir in wine, then add short ribs with any accumulated juices. Bring to a boil; lower heat to medium and simmer until wine is reduced by half, about 25 minutes. Add all herbs to pot along with garlic. Stir in stock. Bring to a boil, cover, and transfer to oven.

3. Cook until short ribs are tender, 2-2 1/2 hours. Transfer short ribs to a platter. strain sauce from pot into a measuring cup. Spoon fat from surface of sauce and discard; season sauce to taste with salt and pepper. Serve in shallow bowls over mashed potatoes with sauce spooned over.



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