Red Wine Braised Short Ribs
Yesterday, when I was in New York City having a treat with my grand daughter Lila, we met a young couple from Sydney, Australia, who were visiting the United States. They’d already been to Los Angeles and Chicago and now New York, where they were taking in the museums and shows and having a great time.
Except, they said, they never anticipated how cold it would be here.
In Australia it’s summer. And even though they loved being here, they sort of missed the wonderful weather there.
I can’t blame them!
I wish I was there.
But I’m not. And I’m not going to any other sunny, balmy place either.
So I’m making food that makes me feel warm. That warms up the kitchen and makes everyone feel safe and comfy.
Like these short ribs:
Braised Short Ribs
1/4 cup all-purpose flour
salt and freshly ground black pepper to taste
5-6 pounds short ribs (4 pounds boneless)
4 tablespoons olive oil
2 medium onions, sliced
2 cloves garlic, chopped
4 carrots, sliced into 1/2-inch pieces
2 stalks celery, sliced into 1/2-inch pieces
3 cups beef stock
2 cups red wine
15 ounce can tomato sauce
2-3 sprigs fresh thyme
2 sprigs fresh rosemary
Mix the flour, salt and pepper in a dish. Dredge the meat, coating all sides, and set the ribs aside. Heat 2 tablespoons of the olive oil in a large sauté pan over medium heat. Cook the flour-coated ribs for 3-4 minutes per side or until lightly browned. Remove the meat to a dish. Add the remaining olive oil to the pan. Add the onions, garlic, carrots and celery and cook, stirring often, for 3-4 minutes. Return the meat to the pan. Pour in the stock and wine. Add the tomato sauce and stir it in. Add the thyme and rosemary sprigs. Cover the pan. Cook at a bare simmer for about 4 hours, or until the meat is tender. Remove the meat and vegetables to a dish. Discard the herb sprigs. Bring the liquid to a boil over high heat for about 6-8 minutes or until thickened. Pour the sauce over the meat to serve. Makes 6 servings