Thursday, November 15, 2012

Taste Buds: Braised Short Ribs


I had this oh so delicious dinner at Westside Tavern, a new favorite restaurant near the new house. It was Braised Short Ribs, slow cooked until they were falling off the bone on top of a bed of mashed potatoes with carrots and onions. It was so super yummy that every time we went I ordered the same thing… until we went a few weeks ago and I saw that they took it off the menu. Determined not to lose my newfound yummy favorite I set out to find a recipe that was similar enough to appease my taste buds. Behold Braised Short Rib yumminess in a red wine sauce. It is so easy and tasty I cannot wait to make it again!

4-6 whole Beef Short Ribs Bone In
salt and pepper to taste
¼ cup flour
2 tablespoons olive oil
1 whole onion, peeled and quartered
3 whole carrots, chunks
1/4 cups red wine
2 1/2 cups beef broth, or enough to almost cover the ribs
thyme and rosemary to taste
sour cream for garnish

1. Salt and pepper ribs on all sides, cover with a dusting of flour.
2. In a large dutch oven, or a pan that can be used on the burner and in the oven, heat olive oil on high. Quickly brown ribs on all sides about 45 seconds. Remove ribs and set aside.
3. Pour in wine and scrape pan to release brown bits of yumminess. Add broth, salt, pepper, thyme and rosemary. Add the chopped carrots and onions.
4. Add ribs in the liquid.
5. Put on lid and cook at 350 for two and a half hours. Ribs should be fork tender and falling off the bone. Remove pan from oven and allow to sit with the lid on for 20 minutes.
6. Before pour liquid out of pot into a pan. Skim off fat with a spoon. Mix corn starch and cold water. Bring liquid to a boil and slowly dribble in corn starch mixture until your gravy is nice and thick.
7. Place ribs on top of mashed potatoes, arrange carrots and onions around it and place a little bit of gravy over top. Garnish with a dollop of sour cream.

Makes 4-6 Servings

1 comment:

paul peggy zeus said...

Yeah!! something more than Mac and Cheese!!

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