Short ribs

I’ll admit, I’m one of those people who sits down to a meal and eats each part of the meal separately. In a standard dinner, I’ll start with my veggies, move on to my starch and then finish with my meat. It is not very often that I start by eating the meat. It speaks to how much I like the flavour if I start there. When I sat down to dinner the other night, after making short ribs, I did not expect to enjoy the ribs as much as I did. They were phenomenal. And I’m not just saying that because I made them!

I used Michael Smith’s recipe for Red Wine-Braised Short Ribs and I absolutely recommend it to you. This was the first time that I had made any of his recipes, despite checking his website fairly frequently. This recipe also allowed me to use my beautiful new dutch oven. Thank you wedding presents!

Any way, beyond easy recipe, however I definitely recommended preparing your mise-en-place before you begin. When you get started, things move quickly, so it’s best to be ready. Peel and chop 4 onions and 2 carrots, chop two celery stalks, and peel a whole head of garlic. Set aside a bunch of rosemary and a couple bay leaves and have them at the ready!

Start by preheating your oven to 325F. In a heavy skillet over medium-high heath, coat the bottom with vegetable oil. Add your ribs in one layer and brown each side, allowing them to caramelize well. When they’re nicely browned, set your ribs aside. Remove most of the oil from your skillet and return it back to the heat.

Add your onions, carrots, celery and garlic and saute for a few minutes or until they have heated and are emitting that great smell. Toss your ribs back in your skillet and add a bottle of a “beefy red” wine. I used a bottle of Cabernet Sauvignon and it was fantastic. Add your rosemary and bay leaves and season generously with salt and pepper. Cover with a high fitting lid or foil and put in the oven for 2 hours.

That meat will just fall off the bone.

Hassle level: 2 out of 10. That mies-en-place is a little time consuming, but overall this is food you can almost prep and forget until it’s done. Disclaimer: Please don’t forget about your food and burn your house down. Please.

**The picture is not great. We had a guest over for dinner and I was trying to not be annoying, taking pictures of things I had made.



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