Barry White Short Ribs

If this post is supposedly about short ribs, then you are probably thinking, . .

“Where. . . are. . . the ribs?”

I know. I apologize.

They’re in my belly.

Barry White showed up with the first bite and sang my husband and I  mindlessly through

every

last

bite.

Click it.

Listen.

I can’t get enough of your love. . . gravy.

Imagine decadent, tender, buttery, wine-braised bites of fall-apart beef massaging your taste buds.

This is romance on a plate.

It slow cooks for hours, filling your house with scents of bubbling wine and browned butter — onions and roasted vegetables. Bliss is in the air.

It takes a whole bottle of red wine friends.  A whole bottle!

Are tears coming to your eyes yet?

It’s a beautiful dish.

I suggest you seriously consider making it for your Love Bird come Valentines day.

Do you see that gravy?

It’s practically already made when you pull the pot out of the oven, and you’ll have to wrestle yourself to keep from drinking it alone.

All day as this was cooking, I kept thinking, “I hope this tastes as good as it smells. I hope this tastes as good as it smells. I hope this tastes as good as it smells. . . . “ At least I thought I was just thinking it. My husband would tell you I actually said it.

Out loud.

Several times.

Make it. Devour it, and eat the left over mashed potatoes and gravy for lunch, like I did. Then,

Recipe:

“Barry White” Short Ribs (actually, they’re called “Traditional Wine Braised Short Ribs”. . . .  I like my name better.)

Ingredients:

1 tablespoon olive oil
1 tablespoon butter
1 large onion, finely diced
3 celery ribs, finely diced
3 carrots, finely diced
3 tablespoons tomato paste
3 tablespoons flour
One 750 ml bottle of red wine (I used an inexpensive Cab Sav)
1 cup veal or chicken stock
2.5 pounds bone in beef short ribs
2 tablespoons vegetable oil
salt and pepper

In a large enameled Dutch oven (mine is not enameled, and it worked out fine), heat the butter and olive oil.  Add the onions, celery and carrot.  Cover and cook over moderate heat until slightly softened, about 5 minutes.  Uncover and cook until the vegetables are browned, 3 more minutes.  Store in the tomato paste and flour.  Cook for 1 more minute, stirring constantly.  Add the wine and stock and bring to a simmer.

Meanwhile, heat the vegetable oil in a large skillet.   Season the ribs on all sides with salt and pepper.  Add the to the pan and cook over medium-high heat, turning onto all sides until they are browned, about 15 minutes.

Transfer to the Dutch oven.  Partially cover and place in 350 degree oven for 2.5 hours

Transfer the ribs to plate and remove the bones.  Strain the sauce into a heatproof measuring cup and skim off the fat ( I pressed the sauce through a strainer. This gave me some thickness from some of the cooked veggies – which gave the sauce a delicious, thick texture).  Return the sauce to the Dutch oven and boil until reduced to 2 cups, about 10 minutes (I didn’t bother with this step – it was already reduced, and had a fantastic consistency).  return the meat to the sauce and simmer over low heat until heated through.   Serve with mashed potatoes, polenta or buttered noodles.

Cook Au Vin also has a crock-pot version available for this dish!

I also loved that the onions, carrots, and celery in this recipe were finely diced. Doing it this way allowed the veggies to cook so much that they just blended right into the sauce – which is great for kids – no chunky veggies to eat!

Source: Cook Au Vin, through 20 Something Cupcakes and Food & Wine Annual Cookbook 2001.

 

 

12 thoughts on “Barry White Short Ribs

    • I am quite sure it won’t be. And I know for darn sure Barry White isn’t going to sing you through a turkey sandwich. . . . It’s just not his style. :)

  1. I’ve made these, and they are heavenly! Love on a plate, for sure. I loooooved the gravy-soaked carrots too (I left them pretty chunky).

    Also, I love how you put this up even though you’d eaten the ribs… THAT is a sign of a good meal. Sometimes I’m too hungry/excited to take a good photo, so I scrap that as a blog post–in fact, that happened with these short ribs.

    • Oh, how funny that it happened to you too! Yes, all the while we were eating them, and I kept trying to convince myself to stop. . . it just isn’t possible!

  2. LOVE this – and I can totally relate :) Sometimes delicious things just disappear before they can have their chance in the spotlight, but I don’t feel right not sharing/telling people about it just because of my lack of self-control!

  3. My husband and I are making these as I type for Date Night! I don’t want to wait for them to finish….
    Question: How do you cook them in a dutch oven at 350? Do you use a thermometer to keep the right temperature while they’re cooking?

    Thanks so much for this delicious post! (:

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