Hello there faithful readers! I am so sorry I haven't posted in the last few days. I was in a wedding out of town, and then Cole and I celebrated our anniversary so we have been super busy lately! But I am back! On our anniversary, we enjoyed the top layer of our cake that had been in the freezer for the past year. I was SO surprised how delicious it was! The flowers on top didn't fair so well, but thats okay :)
The Pups wanted a bite.. and we gave in!
After begin at the beach for a few days, Hubs requested meat. He was a little over seafood by the time we got home. What is more opposite of fish than short ribs? I know they seem like more of a winter meal, but I say eat what you want when you want.
I love a good recipe that cooks in a dutch oven. If you don't own one, you can always use a roasting pan and cover it TIGHLY with aluminum foil. This recipe really serves about 4. However, a friend of mine makes short ribs often and then vacuum seals what they don't eat and pop it in the freezer. That is exactly what I did with our leftovers. It creates a meal that can be thrown together in no time by just grabbing it from the freezer and reheating.
I do use red wine in this recipe. A good rule of thumb is to always cook with wine that you would be willing to drink. It doesn't have to be the best bottle you own, but just don't by the $2.99 bottle and think it doesn't make a difference. IT DOES! Also, if you prefer no to cook with wine, just use all beef broth and it will still be delicious. Okay I think it is time to share with you these amazing oven braised short ribs.
Oven Braised Short Ribs
GF/DF
Ingredients:
about 2 pounds fresh, bone-in, chuck short ribs
Salt
Pepper
2 T olive oil
1 onion
3 stalks celery
6 cloves garlic
3 1/2 cups dry red wine (cabernet sauvignon)
1 quart beef broth
1 bay leaf
2 sprigs fresh rosemary
6-7 sprigs fresh thyme
What to do:
Preheat your oven to 325°.
First lets get our ingredients ready so we can cruise on through the cooking process. Go ahead and chop your onion and celery.
Dice your garlic. You know I used my official garlic peeler and chopper! :)
Now on to the short ribs. Pat them dry with a paper towel.
Sprinkle them with salt and pepper on all sides.
Add your olive oil to a large dutch oven and heat over medium high heat on the stove top.
Add in your short ribs and brown on all sides. Carefully remove your ribs from the dutch oven and set aside.
Toss in your onion and celery.
Sauté for about 2 minutes and then toss in your minced garlic and cook for an additional minute.
Deglaze the veggies with your red wine. Be sure to scrape all the bits off the bottom.
Add in your beef broth and give everything a good stir.
Add back in your short ribs and remaining ingredients.
Cover and place in oven and allow to slowly cook for 3 hours.
Once they have slowly cooked and made your house smell unbelievable, remove from the oven and set on the counter. Allow the dish to sit undisturbed for at least 30 minutes.
Fat will begin to float to the top and you will want to skim that off and discard.
The meat should be falling off the bone. I discard the bones and serve the short ribs over rice or pasta. Tonight it was brown rice!
Thanks Y'all!
-Wise Wife
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