The weather finally turned cooler here on Sunday, leaving me suddenly feeling the need to do all sorts of ridiculous fall things, like bake twenty squash breads, and take the kids out hunting for pine cones, and watch football, and stew things. Nothing makes me want to nest like a cool fall day. Rain preferred.
I had pulled out a couple of short ribs that I got from Rancho San Julian with the intent to braise them. Then I got word that some more friends were joining us, sending me scrambling back to the store for more. And also giving me license to just go bat-shit crazy with the meal planning.
Our Menu: Braised Short Ribs, Wine Glaze, Mashed Potatoes, Horseradish Whipped Cream, Arugula salad with Hot Bacon Dressing.
It was KILLER. (Almost literally.)
Here’s how to do the short ribs and wine sauce. Quick note – There are many different ways to cut short ribs. I had bone-in ribs from RSJ, which meant that the rib bone went all the way down the center of the piece. These are best because they have the most flavor (by which I mean FAT), but you can manage nicely with boneless ribs by reducing the cooking time by one hour.
- Short ribs (about 1 per guest, more if they look small)
- 2 C wine
- 1/2 onion, chopped
- 1/2 C carrots, chopped
- 6 cloves garlic, peeled and roughly chopped
- Salt and pepper
Preheat oven to 325. In a large pan, heat the EVOO until quite hot but not smoking. Brown the ribs on all three sides until they have some nice color. Set aside. Add onion and carrots to the pan and cook another 8 – 10 minutes until they are carmelized. Throw in garlic. Add wine and boil until it is reduced by half.
Add meat back to the pan, bone side up. Add enough stock to come at least 4/5 up the sides of the meat. Bring to a boil. Cover the pan with the lid and transfer to the oven. Bake 3 hours.
Remove pan from oven and remove meat to a sheet pan. Pour the braise into a gravy separator, leaving the chopped veggies behind. Meanwhile, turn the oven up to 400. Bake ribs for another 5 – 10 minutes to get them nice and crispy on the outside. Pour the wine braise into a saucepan, taking care to leave the fat behind as you are able. If needed, thicken the wine sauce with a bit of cornstarch mixed with water. (I like a lot of wine sauce so I prefer this to the reduction method.)
Serve the wine sauce over the beef and potatoes (if having). I also whipped some fresh cream and grated horseradish root into it. The whipped cream melts into the beef and mixes with the wine and the potatoes, and is exceptionally yummy.