Saturday, February 18, 2012

Braised Beef Short Ribs in Red Wine Recipe

I am usually an exception to many gift giving rules.  I want kitchen appliances and gadgets!  Years ago when Bill and I were dating, he bought me my Kitchen Aid Stand up mixer for Christmas and I was ecstatic.  He was a little embarrassed to buy me this gift because it wasn’t the typical gift a boyfriend is expected to buy, but I love it and use it almost every day. 

This past Christmas, my parents generously gave me and my sister our first Le Creuset French Oven.  Upon opening our French Ovens my sister and I immediately started talking about all of the amazing recipes we were going to make with them!  My first was braised short ribs. 

French ovens are enameled cast iron that can go from your stove top to your oven.  They are the perfect tool for evenly distributing the heat to your food.  For the braised short ribs I browned them quickly on all sides on the stove top, deglazed the bottom of the pan to pick up all of the short ribs flavor, then slow cooked everything in the oven to perfection!  Thank you to my parents {and Le Creuset} for this amazing French oven!

Braised Beef Short Ribs in Red Wine Recipe
Serves 4 people
Preheat oven 300oF

12 Bone-in Short Ribs
1 1/2 teaspoons Grapeseed Oil
1 medium onion, coarsely chopped
1 medium carrot coarsely chopped
1 celery stock, coarsely chopped
3 cloves of garlic, coarsely chopped
3 cans plum tomatoes, coarsely chopped
1/2 bottle of dry red wine
6 cups of chicken stock
1 bay leaf
2 sprigs of fresh thyme

Season short ribs with salt and pepper.  Brown on all sides in a braising pan.  Remove from pan and pour off most of the fat. 

Slowly caramelize onions, carrots and celery in the remaining fat.  Add garlic and tomatoes and soften.  Deglaze with red wine and reduce.

Add stock and bring to a simmer.  Arrange the ribs in the braising pan and add herbs.  Cover and place in a 300oF oven for 3 hours.

Carefully remove the short ribs from the liquid and place on serving platter.  Strain the vegetables from the liquid and serve if desired.  Remove fat from the top of the liquid and reduce the liquid to desired constancy on the stove top.  Spoon the liquid over the short ribs.

1)      I froze the remaining braising liquid in the freezer to use it as a stock for a future soup!
2)      This recipe could be doubled if you are having lots of people over for dinner. 
3)      You don’t need a French Oven to make this meal.  You can brown the meat in a large frying pan with tall sides, deglaze the pan and then place everything in an oven safe baking dish to finish cooking.  Cover with tin foil.

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