Sunday, October 8, 2017

Braised Short Ribs

There's something about this time of year that fuels my love for cooking and baking more than others.  Despite this year's trend towards sustained warmer temps into the early days of Fall, I decided to rev up my cooler weather repertoire last weekend.  And I couldn't think of a better way to launch into the land of seasonal eats than with my favorite braised short ribs.  So I grabbed my extra large dutch oven and let the fun unfold. 

Hearty beef short ribs, cooked to moist, tender, melt-in-your-mouth perfection, made for a Sunday supper that was loved by all (every cook's goal, right?).

I shared the behind-the-scenes action of bringing the dish together, so if you missed the fun, you can catch it here.

File this recipe in your "must have" warm and cozy fare because I'm certain that you'll want to make it again and again.  Served over creamy polenta, with pasta, mashed potatoes, as tacos, and more, makes this dish supremely versatile...and the gift that keeps on giving.

Happy Eating!

Braised Short Ribs 
3 lbs beef short ribs 
1 large onion, diced
3 carrots, peeled and diced 
3 garlic cloves, minced
Kosher Salt
Freshly ground pepper
Garlic powder
1 tablespoon tomato paste
2 cups beef broth
1 bottle dry red wine
1 tablespoon brown sugar
Few dashes of Worcestershire sauce
Bundle of fresh thyme, tied together with kitchen twine
2 bay leaves
1 cup flour
1/4 cup olive oil   

Preheat oven to 350 degrees F.

Season flour with salt, pepper and garlic powder.  Separately, sprinkle salt and pepper on short ribs.  Dredge short ribs in flour to coat, dusting off excess.  Set aside on a baking sheet.

Heat oil over medium-high heat in a large dutch oven.  Add short ribs and sear on each side until golden brown (working in batches if necessary to prevent overcrowding the pot).  Remove seared ribs and return to the baking sheet.

Add onions, carrots and garlic and saute until tender, using same oil.  Stir in wine, broth, tomato paste, sugar, Worcestershire, and more salt and pepper to taste.  Add short ribs back to the dutch oven, toss in thyme and bay, and bring to a boil.  Lower heat and simmer until the liquid is reduced by almost half.  

Place covered dutch oven in the preheated oven and cook for 2 to 2.5 hours, until short ribs are fork tender.  Remove twine and bay leaves.  Transfer the ribs to a baking sheet.  Spoon fat off the top of the braising liquid. Taste for seasoning. Add ribs back in, serve and enjoy! 

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