January 11, 2009

Braised Short Ribs

I came across short ribs at the grocery store the other day which looked great, well marbled but not too much fat. I haven't made them in a while and thought, what better way than to slow braise them for that fall off the bone decadence. Nothing beats the taste of something that has been cooking all day, and the aromas wafting throughout your home....pretty amazing. This dish only begs for two things, a nice bottle of red and some great crusty bread.
The ragu that this dish creates is outstanding. Throw it into some pasta, make a quick salad, and you have dinner the next night.
Wine Pairings: Cabernet Sauvignon, Merlot or a Super-Tuscan would be great with this.

Braised Short Ribs
Serves 4

4 3-inch long beef short ribs
kosher salt and pepper to season ribs
1 tbsp light olive oil
1 cup dry red wine (always cook with something you would drink)
1 can low sodium beef broth
1 can diced tomatoes w/ juice
1 chopped onion
6 garlic cloves peeled and cut in half
1 tbsp dried rosemary
2 bay leaves
3 tbsp chopped flat-leaf parsley
Pre-heat oven to 350 degrees. On stove, add olive oil to dutch oven and heat over high heat, Salt, pepper and lightly flour short ribs on all sides. Sear ribs on all sides to get a deep brown color, about 3 minutes on each side. Remove ribs from pan and set aside. With about 1 tbsp of oil left in dutch oven, add onion, garlic and rosemary and saute till soft, about 4 minutes. Add tomatoes, wine and broth and bring to a boil. Add ribs back into dutch oven w/ bay leaves. Cover and put into pre-heated oven for about 3 hours. The ragu will be thick and reduced.
This would be great with mashed potatoes or polenta.

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