With cooler weather and delivery of firewood, I decided it was time to bring out the big guns! Almost 10 years ago, I picked up a copy of Bon Appetit – BEST OF THE YEAR edition.
In 2002, braised short ribs were at the top of the magazines recipe list and I had to try them. The family went crazy! Of course, Hunter was an “itty bitty”, Creed would eat anything we put in front of him and they both loved this hearty, comforting dish. I kept that edition of the magazine and have used it so much that now it’s wrinkled plus has several splashes of ingredients on the pages. So, on this cold, crisp morning, I pulled out my tried and true short rib recipe and started cooking. Tonight we’ll have a big fire burning, a couple of extra boys in the house and along with a day off tomorrow….. short ribs, rice, roasted veggies, and fresh bread is the perfect ending to busy day.
Counting my blessings,
Braised Short Ribs are sure to be a favorite for your family.
- 2 tablespoons or more of olive oil
- 6 lbs meaty beef short ribs
- 1 large onion
- 1 medium carrot
- 1 stalk celery all finely chopped
- 12 whole garlic cloves
- 2 tablespoons flour
- 1 tablespoons dried herbes de Provence
- 2 cups red Zinfandel
- 2 1/2 cups beef broth
- 1 can (14 oz) of diced tomatoes
- 1 bay leaf
- 1/2 cup water
- 24 baby carrots
Preheat oven to 325 degrees.
Heat 2 tablespoons oil in a heavy ovenproof pot.
Sprinkle ribs with salt and pepper. Working in batches, add ribs to pot and brown well on all sides. Transfer ribs to a large bowl.
Pour off all but 2 tablespoons of drippings from pot.
Add onion, carrot and celery and cook over med-high heat until veggies are soft.
Add garlic, flour and herbes de Provence; stir one minute.
Add wine and 2 cups broth and bring to a boil scraping up browned bits from pot.
Add tomatoes with juices and bay leaf.
Return ribs and any accumulated juices to pot. If necessary, add enough water to pot to barely cover ribs. Bring to boil.
Cover pot tightly and transfer to oven. Braise until ribs are very tender, stirring occasionally, about 2 hours and 15 minutes.
Add remaining 1/2 cup broth, peeled baby carrots, pressing gently to submerge.
Cover, return to oven and continue cooking at 350 degrees until carrots are tender, about 15 minutes.
Transfer ribs and carrots to warm platter. If necessary, boil sauce to thicken slightly. Season with salt and pepper. Pour sauce over short ribs. Can also be serve from the pot - family style.