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
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.
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.
Make it. Devour it, and eat the left over mashed potatoes and gravy for lunch, like I did. Then,
“Barry White” Short Ribs (actually, they’re called “Traditional Wine Braised Short Ribs”. . . . I like my name better.)
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!