Happy Tuesday! I hope everyone made the most of the long weekend. I caught up on family time, laundry, cleaning, shopping... all of the makings for a great weekend. I always use the bonus weekend day to plan ahead, and today I compiled a list of recipes I've wanted to try. If you’re a recipe-planner like me, this short ribs recipe should be added to your list. You’ll thank me, I promise!
This winter has been unforgivingly frigid, and I always crave hearty, home cooked meals that warm me up. Short ribs, while time-consuming, are the most delicious, ridiculously tender, hearty dish that is surprisingly easy to make. I’ve been eyeing several recipes to adapt and The Pioneer Woman’s recipe is the perfect combination of flavors without being too fussy.
Red Wine Braised Short Ribs
8 whole beef short ribs
Kosher salt and pepper, to taste
1/4 cup all-purpose flour
3 strips thick-cut bacon, diced
2 tablespoons olive oil
1 whole medium onion, diced
3 whole carrots, diced
2 whole shallots, minced
2 cups red wine (I used Pinot Noir because I already had it)
2 cups beef broth
2 sprigs thyme
2 sprigs rosemary
Salt and pepper the short ribs, then dredge in flour. Set aside.
In a large dutch oven, cook bacon over medium heat until crispy and most of the fat is rendered. Remove bacon and set aside. Do not discard grease.
Add olive oil to the dutch oven with the bacon grease, and raise heat to high. Sear the short ribs on all sides, about 45 seconds per side. Remove ribs and set aside. Turn heat to medium.
Add the onions, carrots, and shallots to pan and cook for 2 minutes. Pour in wine to deglaze the pan, and scrape up all of the browned bits on the bottom of the pan. Bring to a boil and cook for 2 minutes.
Add broth, 1 teaspoon kosher salt, and lots of freshly ground black pepper. Add short ribs to the liquid; they should be almost completely submerged. Add thyme and rosemary sprigs (whole) to the liquid.
Put on the lid and place into the oven. Cook at 350 for 2 hours, then reduce heat to 325 and cook for an additional 30 to 45 minutes. Ribs should be fork-tender and falling off the bone. Remove pan from oven and allow to sit for at least 20 minutes, lid on, before serving. At the last minute, skim fat off the top of the liquid. (Can also refrigerate mixture, then remove solid fat from the top.)*
*I chose to refrigerate the short ribs overnight to prep the meal ahead of time. This allows for the fat to be removed much easier. To reheat, place short ribs and mixture back into the dutch oven and turn heat to medium. Let mixture come to a boil, and serve short ribs immediately.
I served the short ribs on a bed of truffled goat cheese sweet potatoes, drizzled with a balsamic glaze. The balsamic glaze and truffle oil were both brought back from the Amalfi Coast on our honeymoon, and are SO GOOD it's ridiculous. Seriously, it's worth the flight back just to get more of this delicious stuff.
See original recipe here. Enjoy!