Braised Short Ribs

So...brrrr. Those of us in the north east are enjoying (no, not really) single digit temperatures and the pleasures of potential frostbite whenever we take the dog for a walk. Mind you, I'm not really complaining that much because my apartment is heated and cozy. Just maybe getting a little claustrophobic in here.

Still, I know I'll be complaining about summer heat all too soon so instead I'm focusing on cold weather comfort. Hot soup? Yup. By the gallon, actually. But I've definitely been craving a big pot of something braised. Short ribs are melt in your mouth good. I sear them first to give them a beautiful brown color, seal in the juices and make my house smell amazing. Then they do a slow braise in the oven with vegetables and stock and wine. More hours of amazing smells. I'm not kidding when I tell you I went to check on them and found the dog lying in front of the oven, waiting patiently. This is definitely a big pot of everything you want in winter comfort food. Enjoy!

Yield: 6 Servings

Author: Anita Schecter

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Braised Short Ribs

Prep time: 20 MCook time: 3 hourTotal time: 3 H & 20 M

Recipe for short ribs braised in red wine, beef stock, vegetables and thyme.

Ingredients:

• 1 Tablespoon olive oil
• 3 lbs. Short ribs (approximately 8 pieces)
• 1 Large onion, peeled and sliced
• 3 Large carrots, peeled and diced
• 4 Cloves garlic, peeled and crushed
• 4 - 5 Cups low sodium beef stock
• 1 Cup red wine
• Handful of fresh thyme
• 1/2 Teaspoon salt, or to taste
• 1/4 Teaspoon black pepper, or to taste
• 2 Tablespoons cornstarch to thicken

Instructions:

1. Pre-heat the oven to 350 degrees.
2. Add the olive oil to a large Dutch oven pot and sear the short ribs on all sides (about 5 minutes). Work in two batches so as not to crowd the pot. Remove the seared short ribs to a plate and add the onion and carrots to the pot.
3. Saute the vegetables for about 5 minutes, stir in the garlic and then the beef stock and red wine. Add the short ribs back into the pot and stir in the salt and pepper.
4. Place the fresh thyme on top, put on the lid and cook in the oven for 3 hours or until the meat is tender and falling off the bone.
5. Remove the meat from the pot and strain out the thyme branches and vegetables. Add the cornstarch to a small bowl along with a ladle full of the gravy. Whisk together and then whisk in to the gravy while over the heat. Continue whisking until it thickens. Return the beef to the pot and serve over mashed potatoes or polenta.

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