Saucy Red Wine Short Ribs
Hi from almost-fall! I’m emerging from my cocoon of summertime sadness with our first real cold front of the season. The lows got into the mid-60s this week and that’s more than enough to revitalize me. If you don’t know, now you know: I despise summers in New Orleans. The hot weather, humidity, mosquitos, and hurricane PTSD combine to make me full mind & body depressed.
But we don’t need to get into * all that * —the point is I’m excited for fall. But not in a fun Target commercial way, more in an “after” of an anti-depressant commercial kind of way. Breathing a sigh of relief. So I’m making braised motherfucking short ribs to celebrate, and if the weather by you got even just a teency cooler and more crisp this week, I hope you’ll join me and give ‘em a try.
The recipe below comes from Elizabeth van Lierde’s new book Everyday Entertaining, which we recently got in the mail and have been flipping through while making “ooOooOOH” and “aaaaAAAaaAAaah” sounds. The book itself is filled with recipes meant to feed a crowd, small or large, and some useful tips on food prep and serving family-style.
I have limited short rib experience (I also have limited long rib experience), but this recipe’s simple approach to how the ribs are prepared—you basically just sear them, make a stew, toss them in it, and throw all that in the oven—gave me the confidence to get my short rib on. It serves 4-5, which meant us two + our dear friend Hayli + lunch the next day. We served them over grits for a twist on grits and grillades, and I highly recommend going this route. Grits are the perfect under-stew option for anything with dark, rich flavors.
Read that last sentence again: it is life-changing advice from someone who grew up immersed in the creamy, flavor absorbing magic of grits (me).
Anywhodle, they’re remarkable—truly so delicious. I hope you try them this fall or winter.
Saucy Red Wine Short Ribs (from Everyday Entertaining)
takes 3 hours (active time 30 minutes) || serves 4-5
You’ll Need:
2 tablespoons vegetable oil
3-4 pounds beef short ribs
Kosher salt and freshly ground black pepper
2 small yellow onions, chopped
2 shallots, chopped
3 medium carrots, peeled and chopped
2 celery ribs, chopped
3 tablespoons all-purpose flour
3 tablespoons tomato paste
2 cups dry red wine, like cabernet sauvignon
2 cups beef stock (we used chicken stock because it’s what we had)
5 thyme sprigs
2 rosemary sprigs
1 garlic head, cut in half lengthwise
Chopped fresh flat leaf parsley, for garnish
Preheat oven to 350 F
In a large Dutch oven over medium-high heat, heat vegetable oil. Pat short ribs dry with paper towels and sprinkle evenly with salt and pepper.
Working in 2 batches, sear short ribs on each side for about 3-4 minutes, or until crusted and golden brown. Transfer short ribs to a plate and set aside.
Add onions, shallots, carrots, and celery to Dutch oven, season evenly with salt and pepper, and cook for 5 minutes. Sprinkle in flour and add tomato paste, stir together, and cook for 2-3 minutes.
Stir in red wine and cook for 2-3 minutes, transfer short ribs back to pot. Bring to a simmer and simmer for 10-15 minutes.
Add beef (or chicken) stock, herbs and garlic head to the mixture. Cover the pot and transfer to the oven. Bake for 2-2 1/2 hours, or until the short ribs begin to fall off the bone.
Skim fat from the top and discard. Taste test sauce for salt and pepper and season accordingly. Serve ribs with sauce spooned over, garnish with parsley.
Thanks for stopping by the blog, sweetie! Let us know if you give these a try, and if you share on social make sure to use #EverydayEntertaining :)
xoxo Beau