- California Wine Month begins
Slow-Cooked Short Ribs
- 2 olive oil
- 1 medium onion, finely diced
- 1 large carrot, peeled and diced
- 2 stalks celery, diced
- Salt and pepper, to taste
- 1 1/2 boneless beef short ribs, trimmed and cut into 1/2-inch chunks
- 1/2 red wine
- 1/2 sherry
- 1/4 tomato paste
- 2 veal stock
- 1 large sprig fresh rosemary
- 1 butter, for finishing
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- Sausage-Stuffed Acorn Squash with Pinenuts and Cherries
- Easy No-Bake Cookie Recipe
Braised short ribs are the ultimate comfort food, in my book. But, the classic Boeuf Bourguignon can be intimidating.
I've simplified the braising process here, and for gluten-free folk like me, eliminated the flour. The key to tender braised short ribs is to make them a day in advance, and cook them over very, VERY low heat, for a long time. I've served these tender morsels here over the vegetable purée that I strained from the sauce, but crisp-tender spaetzle, or even tender egg fettuccine are wonderful accompaniments.
In a large sauté pan, heat oil over high heat. Add onions and cook until just translucent over medium-high heat. Add carrots and celery. Cook until just tender, about 10 minutes. Set vegetables aside.
Season room temperature meat well. Heat the same pan over high heat and brown chunks of meat on all sides well, about 15 minutes. Remove and set aside.
Add the red wine and sherry and reduce over high heat, scraping off brown bits on the bottom of the pan. Add the tomato paste and bring to a boil. To the pan, add the vegetables, meat, veal stock, and rosemary. Bring to a gentle simmer, then cover and cook over a bare simmer for about 2 hours, checking every 30 minutes.
Let the meat cool overnight. Skim off any fat that has solidified on the surface. Bring the pan to a gentle simmer again and remove the meat. Strain the sauce, reserving vegetables if you wish. Return the sauce to the pan and reduce until thick. Add the butter and gently whisk in until smooth. Serve warm meat atop vegetables with a garnish of sauce.