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Beef Short Ribs in Red Wine

i grew up eating braised meat. i don’t think it mattered what time of year it was, but at some point during each month, and usually on the weekend, my mom would promulgate what she called a roast. although we don’t have them as frequently, it is something we enjoy.

Essentially, braising involves cooking in liquid — but there’s more to it than just putting a piece of meat in a pot and covering it with water. Well, if you want it to taste satisfying, that is. There are some basic steps to take when braising: 1) Choose the right cut of meat; 2) Brown seasoned meat on all sides in a bit of fat; 3) Brown the aromatics; and 4) Add the liquid and cook low and slow.

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At the expense of sounding like Alton Brown without the scowl, all four of the steps I mentioned are very important, and if one of them is left out, then you’ll end up with a grey chunk o’ meat — not very appetizing.

The nice thing about braising is that the best cuts of meat to use are those which are tough — which translates to less expensive. Easy on the wallet. Cheap. They’re all the parts of the animal that get the most exercise. Chuck was my mother’s cut of choice, but a rump or brisket are also great. Short ribs are another perfect choice for braising. They’re squarish cuts of beef that include a portion of bone (ribs, right?) and usually come three to four in a pack depending on their size.

When I think of short ribs, I think of gravy and wide, flat noodles. Completely delicious!

This recipe is an adaptation of a recipe from The Martha Stewart Living Cookbook…

Beef Short Ribs in Wine

3 T extra virgin olive oil8 good-sized short ribs (3″ square)salt & pepper1 bay leaf1 T fresh rosemary1 tsp. fresh thyme2 sprigs parsley2 medium carrots, chopped2 celery stalks, chopped1 onion, chopped2 shallots, diced1 T flour1 T tomato paste1/2 c. ruby port2 c. red wine6-8 cloves garlic, peeled3-1/2 c. veal or beef stock3 c. mushroomsflat egg noodles

Preheat oven to 275 degrees F. Sprinkle all surfaces of the beef with salt and pepper. In a Dutch oven or large lidded, oven proof pot, heat 2 T of the olive oil and brown the short ribs, turning each to make sure a nice, rich color is achieved on each side. Remove the ribs to a levitra bestellen bowl as they finish browning before adding the remainder.

After all the ribs have been browned, add the remaining 1 T of olive oil with the carrots, celery, onions, and shallots to the pot. Over medium heat, cook, stirring frequently until veggies have begun to soften, about 8-10 minutes.

Stir in the flour and tomato paste, mixing well for about 1 minute. Add the port and stir, scraping the brown coating from the bottom of the pan. Add the red wine and allow to simmer until the liquid is reduced, 10-15 minutes.

Add the garlic cloves, veal stock, herbs, and short ribs with juices to the pot and return to a simmer. Add the mushrooms, stirring into the mixture, place a lit on the pot and put into the oven for approximately 3 hours until meat is extremely tender.

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