Red Wine Braised Short Ribs


When you start cooking on the stove top, but finish hours later in the oven, your home smells incredible.

When you start cooking on the stove top, but finish hours later in the oven, your home smells incredible.

There are several pieces of art within a kitchen.  Objects that live for years, producing some of the most memorable tastes to grace the kitchen.  The first of my collection was my Kitchen Aid mixer.  It was a Christmas present years ago from Hubby.  Suddenly, batches of cookies weren’t as daunting, whipping egg whites was a breeze and I became more efficient letting the mixer run while I prepared other ingredients.  Since then, I have acquired a cast iron skillet, several nice chef knives, and a roasting pan that has delivered some amazing turkeys and roasts.  This year, I received a long-awaited Christmas wish, a Le Creuset round french oven.

Within the hour, I was looking up recipes to christen my new collector’s piece.  I had already done Julia Child’s boeuf bourguignon a couple of years ago for New Years, so this had to be something different.  I landed on Bon Appetit’s number 1 recipe of the year, Red Wine Braised Short Ribs.  Paired with a wonderful bottle of B Cellars Blend 24.

Not only does this dish make the house smell amazing, it is the perfect dish to create on a colder day with a glass of wine in your hand.  Each step is a master of basic  french style and feels so satisfying.  Below is a quick photo blog of the creation.  I served over mashed potatoes.

5 lbs USDA Choice Short Ribs

5 lbs USDA Choice Short Ribs

Brown on all sides in oil over medium high heat.  I used Canola.

Brown on all sides in oil over medium high heat. I used Canola.

Remove the short ribs, drain most of the fat and then add the vegetables.

Remove the short ribs, drain most of the fat and then add the vegetables.

After 5-8 minutes of vegetable cooking, add the red wine, 750 ml of a cabernet sauvignon.  Bring to a boil, reduce to medium and reduce the wine by half, about 25 minutes.

After 5-8 minutes of vegetable cooking, add the ribs back in with the red wine, 750 ml of a Cabernet Sauvignon. Bring to a boil, reduce to medium and reduce the wine by half, about 25 minutes.

Finally, add the herbs and garlic.  Bring back to a boil and then place into the 350 F degree oven for 2-2.5 hours until tender.

Finally, add the herbs and garlic. Bring back to a boil and then place into the 350 F degree oven for 2-2.5 hours until tender.

After you remove from the oven, pull out the ribs and strain the sauce.  Spoon out the fat from sauce. Plate over mashed potatoes with sauce over top.  Enjoy!

After you remove from the oven, pull out the ribs and strain the sauce. Spoon out the fat from sauce. Plate over mashed potatoes with sauce drizzled on top. Enjoy!

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  1. #1 by Rufus' Food and Spirits Guide on January 7, 2013 - 7:37 am

    I love braised meat. I usually only buy pork ribs and smoke them. This looks like a great way to make those other ribs.:)

  2. #2 by Ashley @thedrivencook on January 11, 2013 - 8:37 pm

    I just love short ribs! They are totally under-utilized in my cooking, and this reminded me to get them again sometime soon. Looks awesome.

    • #3 by thesuburbancook on January 11, 2013 - 8:57 pm

      To feed a party of 4, this was perfect. I would also consider serving with polenta for a little variation!

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