Happy New Year, all! I hope you have all had an incredibly enjoyable Christmas and New Year and have been settling into life in 2011!
In the past few months, W and I have been through a lot of bottles of wine. And my Uncle Roger, has been generously making creative gifts of old wine bottles by stuffing LED Christmas lights into them. Ta Daaa; Christmas-light wine bottle fixture! We are now blessed with a Christmas-light bottle of Silver Oak (Alexander Valley Cabernet, 2004) and a bottle of The Prisoner. I would try to explain the history behind The Prisoner vs. The Promise, but the moral of that story is; wear your glasses when picking out bottles of wine, kids.
Today, we had 3-6″ of snow in Dallas, so I spent the day braising beef short ribs in wine. This dish makes the house smell like Heaven while it’s cooking. There is nothing more homey than beef and wine served with creamy mashed potatoes with garlic and chives. The best part about this braising sauce is that you can use the leftovers for chicken the next day; it’s delicious.
- 2.5 lbs of beef short ribs, trimmed of excess fat
- 1/2 cup flour
- sea salt and freshly ground pepper
- 3 medium sized carrots, diced
- 2 stalks of celery, peeled and diced
- 1 lb. roma tomatoes, diced
- 1 large red onion, diced
- 5-10 cloves of garlic, minced
- 2 Tbsp fresh thyme, chopped
- 1 Tbsp fresh oregano, chopped
- 1 bottle of red wine, I used a blend
- 1 qt. beef stock
- 1 small can tomato paste
- 1/4 cup sugar
- 2 Tbsp olive oil
- 1 Tbsp butter
Leave the short ribs out on the counter for about 30-60 minutes, to bring them down to room temperature.
In a bowl, combine some sea salt, pepper, and flour. Season the ribs with more salt and pepper, and dredge each beef short ribs until they are lightly coated on all sides with the flour mixture.
In a large heavy pot or dutch oven over high heat, heat the olive oil and butter until it’s just melted and foamy.
Sear the ribs in the melted butter and olive oil at least 3-4 minutes per side; until the ribs are nice and brown and slightly crispy.
Transfer the ribs to a plate, and lower the heat on the range to medium.
Saute the vegetables for about 5-7 minutes and then add the garlic, tomatoes, thyme and oregano. Sprinkle the rest of the flour mixture over the veggies and stir until well combined.
Scoot the vegetables over to one side, and add the tomato paste to the pot on the other side. Stir the paste around a bit until it starts to caramelize. Add the sugar and combine everything together and deglaze with the wine.
Add the stock, or just enough until it come up to the shoulder of the ribs. Put the lid on your oven proof pot or dutch oven, and cook for 2.5 hours until the bone starts to pull away from the meat and the sauce has thickened.
When the meat is tender, transfer the meat to a platter and cover with foil and reduce the sauce over high heat by 1/3 – 1/2. Season with salt and pepper to taste.
Serve with some Creamy Mashed Potatoes with Chives and Garlic.