Succulent beefy short ribs braised low and slow with a half a bottle of red wine. You gotta love a recipe that uses a lot of wine, but still leaves you enough to enjoy a glass.
You have Mrs. Bueno to thank for today’s post. Happy birthday Mrs. Bueno! Mrs. Bueno is my third grader’s teacher. Even though I am her elder, I am incapable of calling her by her first name. It’s these unwritten social laws that separate us from the animals, people.
Short ribs are one of those fantastic cuts of meat that you might have had at a fancy restaurant, but don’t let that dissuade you from making them at home. They are so easy to do and you can use the stove, the oven, a pressure cooker or the crockpot!
Short ribs are a tough cut and have a lot of fat so they really need a braise. A braise is low, slow and moist cooking. What you get after the magic happens is succulent, rich and fall off the bone tender ribs, complete with a full flavored sauce. Frequently they’re served over mashed potatoes but my favorite way to have them is over polenta preferably with some sharp pungent blue cheese sprinkled on top. You may notice in the picture some green and yellow bits, this is fresh thyme and lemon zest. This hit of fresh green thyme and burst of sunny acidity from the lemon zest cuts the richness and together they pack a powerful flavor punch. I know that’s a lot of adjectives today, probably because I’m hungry and started cooking these at 10 o’clock in the morning.
You can get them on the table in an hour and a half, hands off, or let them cook in a slow cooker all day until dinner time. They can easily go Italian by throwing in a can of tomatoes and substituting oregano for the rosemary or go Asian with ginger, garlic and white wine or beer. Or just chicken broth, if you know, you drank all the wine. No judging here.
- 6 pounds very meaty short ribs
- 1 tablespoon oil or fat of choice
- 1 cup carrots
- 1 cup diced onion
- 1 tablespoon tomato paste
- 5 cloves garlic, minced
- 2 - 6 inch pieces of rosemary, or 1 tablespoon leaves
- ½ package fresh thyme or 2 tablespoons leaves
- ½ bottle (375 milliliters about 2 cups) dry red wine
- 1 tablespoon salt, divided
- 1 tablespoon pepper
- Heat oil in pressure cooker or dutch over medium high heat until shimmering. Add onions and carrots and 1 teaspoon salt and cook, stirring occasionally until veggies are starting to brown.
- While veggies are browning, season ribs with 2 teaspoons salt and 1 tablespoon freshly ground pepper.
- Stir tomato paste into veggies and cook for two minutes. Stir in garlic and cook for 30 seconds. Toss in herbs and pour in about half the bottle of red wine or measure two cups to make sure you don’t short your drinking portion. Stir making sure to scrape any browned bits (fond) off the bottom of the pot.
- Add ribs and bring to a boil. Cover, reduce heat to low and cook for 1 ½ to 2 hours until ribs are fall off the bone tender.
- Remove ribs to large plate. The liquid in the pot will definitely need to be degreased and then strain out the solids. Taste and add salt if needed. You can use as is, which is what I do, or use a thickener if you want. I had about 3 cups liquid so I would have used 2 tablespoons cornstarch mixed into ¼ cup of broth, water or wine. Stir into liquid and bring to a boil for 2 minutes.
If using a dutch oven, reduce heat to low, cover and cook for about two hours until ribs are fall off the bone tender.
If using a dutch oven and you want to use the oven, cover and put in an oven that’s been preheated to 325 and cook for 1 and a half to two hours until ribs are fall off the bone tender.
If using a slow cooker, it needs to be at least 6 quarts to fit everything. Transfer to slow cooker, cover and cook for 5 hours on high or 10 hours on low.