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Beef Shortribs Braised in Wine and Herbs

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.

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Comments

Sounds "num num" Grandpa, I can't wait to try the leftovers...

-Madi

Sounds luscious! I love any sort of braised meat, especially now with the weather getting colder. Will have to give your recipe a try soon...

I absolutely love short ribs, and it sounds like you've got a solid rendition.

I love braised short ribs with roasted garlic mashed potatoes. Ultimate comfort food!

Would it still work if I use the crockpot? I know the taste would be compromised but being a busy worker drone, time's a premium. By the way, love all your recipes.

Stephen, sounds great, but we'll have to wait a bit to have it here. Heat records are being set every day this week with high's in the 90's! We're ALL ready for fall weather!

That pasta with shortribs got me really inspired to braise something :) I'll definitely get to shortribs sometimes soon, but I'll do a rabbit this weekend. I've been really nostalgic about our trip to Piedmont last fall (and thier pasta with braised rabbit). I was not even a big fan of pasta before we went, but Piedmont pasta has ruined me for life. And after reading your post, I really got in the mood for braising a rabbit and making some homemade tajarin (all egg yolk -- ton of cholesterol, but oh so good :)

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