Beef Shortribs Braised in Wine and Herbs
This is a simple, hearty dish when the newly cold and blustery evenings hint of winter coming in. There are countless variations on this rustic recipe, but they all are based on slow braising in aromatics and wine in a heavy closed pot. I use a enameled iron pot for this...it seems to be the dish it was designed to make.
I usually change the herb mix I use for this dish every time, depending on what's available, but the list included here resulted in an especially satisfying flavor and aroma so I'll probably use it again. I've always enjoyed it over buttered egg noodles, as shown here, but polenta, rice or roasted potatoes are other good accompanyments. A hearty red wine, crusty bread and a fresh garden salad completes this comforting cold weather meal.
Beef Short Ribs Braised in Wine and Herbs
3 lb boneless short ribs, trimmed of excess fat
2 medium onions, chopped
2 medium carrots, peeled and chopped
2 tsp celery seed
6 cloves garlic, peeled and smashed
2 T flour
1 C red wine
14 oz beef broth
14 oz canned tomatoes and juice
2 bay leaves
1/2 tsp dried tarragon
1/2 tsp dried rosemary
1/2 tsp fennel seed
1/2 tsp ground dried sage
1/2 tsp dried thyme
1/2 tsp dried basil
salt, hot sauce to taste
Pat ribs dry. Salt them and brown them on all sides in a heavy fireproof casserole or roasting pan, about 5 minutes. Remove to side plate. Brown onions and carrots in the same pan, about five minutes, stirring occasionally. Add the garlic, herbs, celery seed and flour and cook, stirring, one minute. Add the wine, tomatoes and juice, bay leaves, ribs and water to cover. Braise, covered tightly, 3 hours in a 300º oven until meat is falling apart. Skim fat if necessary and correct seasoning. Serve over egg noodles, garnished with parsley. Serves 6. Note: this dish is better if made a day ahead of time.