I've never made short ribs before, but when I saw these beautifully cut ones at Fresh Market, I couldn't resist trying! (Also, Graham sent me his most recent recipe and said they were the best he ever made.)
Ingredients
- 3-4 lbs short ribs
- 1 lb crimini mushrooms, quartered
- 1 medium sweet onion, chopped
- 3 cloves garlic, chopped
- 1 bottle cheap drinkable red wine
- 1 qt. beef broth
- a few sprigs of fresh thyme
1) Preheat the oven to 375 degrees.
2) Turn the stovetop on to medium high and put a Dutch oven on it. Pour in olive oil.
3) Salt the short ribs on each side. Brown the short ribs, 2 minutes each side. When they're done, take them out of the Dutch oven and set aside.
4) While the ribs are browning, chop the onions and mushrooms.
5) Once the ribs are removed from the Dutch oven, turn the heat down to medium and throw in the onions and garlic. Add salt and fresh cracked pepper. Sauté until translucent.
6) Add mushrooms. Add more salt and pepper. Cook for five minutes.
7) Pour in the bottle of wine and beef stock.
8) Add short ribs back into the Dutch oven. Make sure they are covered in the wine/broth mixture.
9) Place the entire pot in the oven, with the too slightly ajar. You want the juice to reduce over the next few hours.
Throughout the braising, I tasted and added some Maggi seasoning, Dale's and honey.
We ate this with an artisan baguette. I really liked it. It's definitely not a light meal. I might throw the mushrooms in later on in the process. They were very wine heavy-tasting. The meat was perfect though.
No comments:
Post a Comment