What does Fall mean to me? It means cool crisp air, boots and sweaters, football on Sundays, New England foliage and, of course, comfort food. And, before we start packing up our kitchen to get ready for our move to the new house, I had to make one of my favorite Fall dishes, braised short ribs.
This dinner is the perfect comfort food for the those cool Fall nights. The red wine gives them a rich flavor and a fall-off-the-bone tenderness. Warning, these do take a while to cook since they cook slowly at a lower temperature in the oven. So, although it may be a difficult weeknight meal, it is a great meal for a Sunday. Trust me, it is worth the wait!! I paired the short ribs with some classic garlic mashed potatoes for an amazing weekend dinner for two. Note that this recipe can easily be adjusted to serve more people.
I’m going to side track here for a minute and mention that I love my Le Creuset Dutch oven, which is the cookware I use in this recipe. If you don’t have one, I would invest in one soon. I love that you can start on the stove and move it straight into the oven. It comes in so many fun colors, is easy to clean and always cooks perfectly.
Now back to the recipe…
Adapted from FineCooking.com
Serves about 2
- 1 ½ – 2 lbs beef short ribs (2-3 short ribs)
- 3 Tbs olive oil
- 1 tsp salt, more to taste
- ½ tsp ground black pepper, more to taste
- 2/3 cup medium-diced carrots
- 2/3 cup medium-diced celery
- 2/3 cup medium-diced onions
- 2 garlic cloves, finely chopped
- 2 cups dry red wine
- 3/4 cup lower-salt beef broth
- 1 3/4 cups water
- 1 to 2 tsp. red-wine vinegar
Pre-heat the oven to 325°F. In an 8-quart Dutch oven, heat 2 Tbs of the oil over medium heat. Season the ribs with salt and pepper. Add the ribs to the pot, without overlapping, and cook, until nicely browned on all sides. Transfer the ribs to a platter.
Add the remaining 1 Tbs oil, carrots, celery, and onions to the pan. Cook, stirring until softened and lightly browned. Add the garlic and cook, until fragrant.
Transfer all the ribs (and any juices that have accumulated) back into the Dutch oven. Pour 1¾ cups water, the beef broth and the remaining red wine over the ribs and using tongs, arrange the ribs as evenly as possible.
Bring the liquid to a simmer, cover, and put in the oven. Cook, turning the ribs about every 30 minutes, until they are fork tender, about 2-2 ½ hours.
Transfer the ribs to a serving platter. Let the sauce cool for a few minutes and with a spoon, skim off as much of the fat as possible from the surface. Season the sauce to taste with salt and pepper, and add the red wine vinegar.
Serve the ribs with the sauce and veggies spooned over.