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Simple comfort food: braised short ribs

A favorite dish this time of year, and I love it because it’s pretty quick on the prep (long on the cooking) and is an easy way to bring a lot of flavor for a simple Sunday dinner.   This can be done in a slowcooker too, with good results, so also great for a weeknight. (Just set for 4-6 hrs on high or 8-10 on low and sear the meat beforehand if you can, it does matter!). Beef short ribs braised are tasty, tender, and hearty all at once.  Here’s what mine looked like tonight.

They’re great served over mashed potatoes with a side of greens, or over egg noodles with a salad or sautéed brussel sprouts on the side. I’ve made many variations of this, here’s the gist, adapted from something I found on the foodchannel.com a while ago.

Ingredients

  • 2 cups flour
  • 1 tablespoon garlic powder
  • 3 tablespoons kosher salt
  • 2 tablespoons black pepper
  • 6-8 beef short ribs (about 6 ounces each)
  • 4 tablespoons olive oil
  • 1 cups chopped onions
  • 1 cups chopped celery
  • 1 cups chopped carrots
  • 1 1/2 cups red wine (zinfandel works well, but can use most dry reds)
  • 1 can 14.5 oz. diced or crushed tomatoes (I like Muir Glen fire roasted)*
  • 2 cloves garlic minced
  • 2 sprigs fresh rosemary
  • 4 sprigs fresh thyme
  • Low-sodium beef or vegetable broth, enough to almost cover ribs (about 4 cups)

Preparation

  1. Preheat oven to 300°F.
  2. Combine the flour, garlic powder, salt, and pepper in shallow bowl; mix well. Dredge the short ribs in the seasoned flour and shake off the excess.
  3. Heat the olive oil in a large dutch oven or braising pan over medium-high heat. Working in several small batches, sear the ribs until well browned on all sides. Remove from pan and set aside.
  4. Lower heat to medium, add the onions, celery, and carrots; cook until well browned and caramelized.
  5. Add the red wine, tomatoes, garlic, rosemary, and thyme and simmer until liquid is reduced.
  6. Return beef short ribs back to the pan; add beef broth to almost cover the ribs.
  7. Braise covered in oven for 2-3 hours, or until the meat is tender and falling off the bone.
  8. Carefully remove the beef ribs from the pan and arrange on a serving platter; pour braising liquid through a fine sieve strainer; arrange the vegetables on platter. Skim fat from braising liquid with spoon as much as possible.
  9. Bring liquid to a boil, reduce heat and simmer to desired consistency. To serve, pour sauce over short ribs and vegetables.

I skipped the sieve and boiling of liquid today because we were in a rush, but used a slotted spoon to get out the veggies to serve with the ribs.  Still worked out great.

*Disclaimer: I am biased, since I used to work on the Muir Glen brand, owned by General Mills! But, trust me, the fire roasted tomatoes are the best, dish-transforming. They’re also organic and have an awesome fresh tomato taste.

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One comment on “Simple comfort food: braised short ribs

  1. Pingback: New parents: do try this at home | found! not lost blog

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This entry was posted on November 16, 2010 by in food and tagged , , , .
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