Monday, February 03, 2014
Braised Beef Short Ribs
With the cold winter weather I like making soup or stew for our dinner. I found some very nice beef short ribs at the supermarket the other day and decided to make some stew with some leftover red wine. I love cooking with wine. You can get some real cheap wine online from Jims Cellars which is great for drinking and also for cooking. I love dishes like this as it is hearty and full of flavor. The short ribs are cooked in an aromatic broth for a good two and a half hours. By the time it’s done the meat literally falls off the bone. I added some carrots chunks and potatoes to it as I am too lazy to cook any other dish to go with it. There were some leftovers and it taste even better the second day.
6 - 7 pieces short ribs – about 2 pounds
3 tbsp flour
1 large onion – diced into small cubes
1 cup diced carrots
2 tomatoes - diced
3 cloves garlic
2 medium size carrots – cut into chunks
3 medium size potatoes – cut into 4
3 sprigs fresh thymes
1 cup red wine
3 1/2 - 4 cups beef broth
Salt and pepper to taste
1. Wash the short ribs, pat dry with paper towels. Sprinkle on some salt and pepper. Lightly dust the ribs with flour.
2. Heat about 4 tbsp of oil in a 5 quart heavy bottom pot over moderately high heat. Brown the beef on all sides. Transfer the beef to a plate.
3. In the same pot add in the onions, diced carrots, diced tomatoes and garlic. Cook over medium heat, stirring occasionally until it soften and lightly brown. Add in the wine and bring it up to a boil, stirring occasionally until the wine nearly evaporates.
4. Add in the beef stock, beef and thyme. Bring it up to boil and turn down the heat, cover and let it simmer. After an hour of simmering add in the carrots. Continue to simmer.
5. Once the meat is nearly done add in the potatoes. During the simmering skim off fat from the surface and add more stock if needed.
6. Taste and add salted in salt and pepper if needed. Continue to simmer until beef and vegetables are tender.
7. Serve warm.