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Red Wine Braised Short Ribs





My husband's birthday was a couple of months ago and I thought I would cook a special meal for him. I made beef short ribs for a dinner party a few years ago and my husband just thought they were amazing, so this is what he requested.

Beef short ribs are a tough, relatively inexpensive cut of meat that are transformed into the most tender, melt-in-your-mouth, crazy, out-of-this-world,delicious bites of food you will ever experience. The secret is to braise the short ribs in a flavorful broth and to simmer for hours until they are so tender you won't even need a knife. I like to cook these the day before serving, as they taste even better the next day.







Red Wine Braised Short Ribs
serves 4


Ingredients:
olive oil
4 large or 8 small, bone-in  beef short ribs
2 medium carrots, peeled and chopped
2 yellow onions, chopped
2 ribs celery, chopped
4 tomatoes, peeled and seeded, or 1 small can tomatoes
1 whole head garlic, peeled and separated
a few sprigs of fresh thyme
1 bay leaf
1/2 tsp. dry mustard powder
2 Tbsp. Balsamic vinegar
1 Tbsp. brown sugar
1 Tbsp. Worcestershire
dry red wine, about 1/2 the bottle
2 cups beef stock
salt and pepper, to taste

Directions:

Pulse carrot, onion, and celery until finely chopped. In a large pot, heat a little oil over medium heat. Add carrot, onion and celery. Cook until well caramelized, about 20 minutes, stirring occasionally. Meanwhile, in a large saute pan heat oil over medium/high heat. Season the short ribs with salt and pepper. Brown the short ribs in small batches. Deglaze pan with a bit of wine, scraping up the browned bits on bottom of pan. Add all ingredients to pot that the vegetables were cooked in, including the wine that was used to deglaze the saute pan. Add just enough wine to almost cover the short ribs. Bring to a boil. Cover, and reduce heat to low. Simmer for 2 1/2 to 3 1/2 hours or until very tender. Let cool and refrigerate overnight. The next day skim off any fat that has risen to the top. Remove bay leaf and thyme sprigs. Heat over low heat until ribs are thoroughly  heated. Puree sauce, if desired. I served this with browned butter mashed potatoes and glazed carrots.

Tags: Beef, Short Ribs, Wine

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