Ah, these red wine short ribs! They are the perfect, hearty, easy way to welcome in fall. Because as much as I hate to say farewell to the basil and the local tomatoes and my flip-flops and sleeping with the window open, there’s something comforting about breaking out the cozy sweaters and the first fire in the fireplace of the season. And of a warm and wonderful supper bubbling busily on the stovetop on a gray Sunday afternoon. Ready to break in fall with me? Let’s make it!This easy recipe for red wine short ribs is the perfect comfort food for a lazy fall weekend!Click To TweetIn addition to all the other wonderful things about this recipe, it also gives me a chance to use up those bottles of red wine that I seem to accumulate but that I can’t drink. And let me be perfectly clear, there are lots of bottles of red wine that I absolutely CAN drink…but I found out over the past year or so that they all have to say “pinot noir” or sometimes “merlot” on the label, or they give me a headaches. Tannins. Sigh.
However! For some reason if I cook with those other varieties, they magically lose their headache producing powers – I’m guessing because the alcohol also dissipates as it cooks? One way or the other, this scrumptious supper gives me the chance to use all those Cabernets that I seem to always have around. While having a lovely Sunday afternoon glass of pinot noir while I cook. All of which reminds me of this.
My grandfather was an amazing artist and an equally amazing jokester, and here he is demonstrating both, with his postcard sketch of the Spring House in our little Vermont village, and on the other side of the postcard his note to ten-year-old me. A cool drink on him. LOVE.
Anyway, here’s how you toss together this lovely supper. First you need some short ribs, and if you have never tried making short ribs before this is the perfect way to start! You want the bone-in kind, and while you can use them as is, I like to ask my butcher to cut them in half so they are in nice manageable two inch pieces. Butchers are wonderful friendly people who are always so nice about doing things like cutting short ribs in half.
You also want some onions and carrots and celery, and a whole head of garlic, and yes, a bottle of dry red wine. Cabernet is the best.
You are going to start by browning those short ribs in a large Dutch oven, and then cooking up the veggies for a few minutes in the beef drippings. That’s pretty much all the actual cooking you have to do because the rest of the recipe calls for simmer everything together in Cabernet and some chicken broth until everything is tender, first on the stovetop and then in the oven, which will give it a gorgeous, tender consistency.
When it’s done, you can either serve it up as is, or if you want to die from short rib happiness, you can spoon it over brown butter mashed potatoes.
So happy fall, and please have a cool drink on me with your red wine short ribs!Print
- 5 pounds bone-in beef short ribs, cut in half if possible
- Salt and pepper
- 1/4 cup olive oil
- 1 large sweet onion, peeled and chopped
- 2 cups baby carrots
- 3 celery stalks, chopped
- 1/4 cup flour
- 2 tablespoons tomato paste
- 1 standard size bottle Cabernet or other dry red wine
- 1/4 cup fresh thyme
- 1 head garlic, cut in half cross-wise
- 4 cups chicken stock
- 1/4 cup cream (optional but oh so good!)
- Season ribs with salt and pepper. Heat oil in a large Dutch oven or other oven-proof pot over medium high and brown ribs on all sides. Remove from pot and set aside.
- Add onion, carrots and celery to pot and cook in drippings, stirring frequently, for 5 minutes. Add flour and tomato paste and stir for another minute.
- Pour in red wine and return ribs to pot. Bring to a simmer, turn heat to medium low and cook for 30 minutes.
- Preheat oven to 350. Add thyme and garlic and chicken broth to pot and bring to a simmer. Put the covered pot in the oven and cook for 2 1/2 hours until short ribs are tender.
- Season to taste with salt and pepper. If you are using the cream, stir it in now.
- Ladle ribs and veggies into warmed bowls and drizzle a generous amount of sauce over the top.
This meal is wonderful served as is, but even more wonderful ladled over mashed potatoes or warm polenta or grits!
Adapted from this recipe in Bon Appetit