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Red Wine Braised Short Ribs

a bit of natural fat or oil 
16 beef short ribs, each about 2-3 inches long 
4 onions, peeled and chopped 
2 stalks celery, chopped 
2 large carrots, peeled and chopped 
1 whole head garlic cloves, peeled 
1 full bottle big, beefy red wine (Cabernet Sauvignon, Shiraz/Syrah, Zinfandel) 
a bunch fresh rosemary 
a few bay leaves 
a sprinkle or two sea salt and freshly ground pepper 

Preheat your oven to 225F 
Heat a large heavy skillet over medium-high heat and splash in enough oil to cover the bottom with a light film. Add the ribs in a single layer and brown, caramelizing them well on all sides. This for adding that wonderful "carmelized" flavour to your final dish...be patient and DO it! 
Place the browned ribs on a platter, drain most of the fat from the pan and place it back over the heat. 
Add the onions, celery, carrot and garlic to the hot pan and sauté for a few minutes until they heat through and smell great. Add the ribs back to pan and cover with wine. Add the rosemary and bay leaves and season well with salt and pepper. 
Cover with a tight-fitting lid, or with tightly sealed foil and place in the oven to braise. The ribs are done when they’re fork-tender and nearly falling off the bone. Reduce the liquid if you desire.
Enjoy with the "Au Jus" and your favourite mashed potatoes, or Purried Cauliflower. 

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