Short Ribs Braised in Red Wine

Even though the weather is more April like than March; we’re still not ready to give up our more traditionally winter dishes.  Tonight I am making short ribs braised in red wine. They will be served over fried egg noodles and our vegetable will be a mix of snap peas and baby carrots.

I have previously posted a recipe for short ribs that I got when attending the Santa Fe School of Cooking.  It features Mexican beer and a lot of chilies.  Not what I wanted tonight.  So I searched through a couple of cookbooks and came up with some ideas.  Pulling a little of this and a little of that from each recipe I came up with what my taste buds were looking for.  Here it is:

Short Ribs Braised in Red Wine and Broth  Serves 2

  • 1 1/2 lbs short ribs
  • 1/2 cup flour
  • Kosher salt and pepper to taste
  • 2 tbl grapeseed oil ( canola can be substituted)
  • 2 slices of bacon, cut into a 1/4 inch dice
  • 1 medium onion, diced
  • 2 medium carrots, peeled and sliced
  • 1 cup red wine (I prefer Merlot)
  • 3 cups beef broth
  • 1 tsp tomato paste
  • 2 sprigs rosemary,
  • 2 sprigs thyme
  • 1 bay leaf

Preheat the oven to 300 degree F.  Heat the grapeseed oil in a dutch over medium heat.  Fry the bacon in the in the grapeseed oil until crisp. Remove the bacon from the pan and set aside.  Add the onion and carrot to the pot and sauté until soft.  Remove from the pan and set aside.  While the vegetables are cooking, place the flour, salt and pepper in a gallon Ziploc bag (or any plastic bag sturdy enough to hold the meat) add the meat and shake until the ribs are evenly dusted with flour.

When the vegetables are soft, remove them from the pan and set aside.  Add the short ribs to the pan and brown on all sides.  You may need to add a bit more oil to the pot.  Make sure the oil is hot before you add the ribs.  When the ribs are brown on all four sides, remove from pan and set aside.  Add the wine and scrape up all the brown bits (frond ) from the bottom of the pan.  Return the ribs, bacon and vegetables to the dutch oven.  Add the wine, broth and herbs.  Add the tomato paste and stir to combine.

A note on the tomato paste – I found tomato paste in a tube some time ago.  Here is my preferred brand.

Mutti Tomaot Paste

Mutti Tomato Paste

Tube tomato paste is available in some grocery stores or specialty grocery store. If you can find it I strongly urge you to buy the product.  Think about this  – how often do you need one tablespoon or less of tomato paste.  Opening up a whole can for one tablespoon means that, nine times out of ten , you will end up throwing the remaining tomato paste out.  Having tomato paste in a tube is perfect for those small amount recipes.

Place the dutch oven in the preheated oven and cook for 3 hours or until the meat is tender.  You can remove the veggies or not – up to you.  The sauce can be thickened with any remaining seasoned flour used to flour the ribs.  Tonight I will serve this over fried noodles.  Another night I may serve it over mashed potatoes.  You could also serve this over grits – which would never pass my husbands lips – or polenta.   Your dish, your choice!

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This entry was posted in American Food, Comfort food, Cooking, Cooking class, Family, Food, Menus, Recipes, sides and tagged , , , , , , , , , , , , . Bookmark the permalink.

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