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Before I get to the delicious juicy ribs recipe, I would like to take a moment and thank the owner of feedspot.com for choosing my blog and including it in their awesome Top 40 Paleo Diet Blogs list. I really appreciate that, thank you so much Anuj.
Now, when cold weather arrives, we crave comfort foods–those higher-in-fat, creamier, often slow-cooked dishes that warm us and encourage us to linger over the meal, and that elicit exclamations about how good the food felt in our mouths. There was a very talented chef working in our area of the world, who began introducing short ribs in several forms to the menus of the several restaurants that she graced before moving on to somewhere else. There were braised short ribs served with polenta, short rib sandwiches, and short rib egg rolls served with gorgonzola sauce on the side. All were memorable for being very flavorful and tender and perfectly satisfying.
Short ribs are the cut off ends of the prime rib, and the meat becomes meltingly tender when braised in liquid. They are high in fat, and since fat is a great distributor of flavor, the meat is very flavorful. So, we had a drop in temperature recently, and I had a day when I could complete my Christmas card writing while I slow-cooked something, so my choice was Short Ribs Braised in Red Wine, with Gorgonzola Sauce on the side. I consulted Mark Bittman’s How to Cook Everything, a favorite resource on my bookshelf, page 433. Short ribs are no longer an inexpensive cut of meat–they have grown immensely in popularity, appearing on many restaurant menus, sometimes ground up as part of the mix for gourmet burgers. Mark’s tips on browning and de-fatting were very helpful.
You may want to try this on some very cold January day, fireplace and candles lit, with a glass of Cabernet Sauvignon!
Short Ribs Braised in Red Wine Recipe
- 2 and ⅓ pounds short ribs
- 2 sweet onions, peeled, cut into quarters
- 4 cloves garlic, peeled and smashed
- ½ bottle Cabernet Sauvignon, a good one that you would enjoy drinking
- 32 ounces beef stock
- 1 and ½ teaspoons salt
- ½ teaspoon freshly ground black pepper
- 4 or 5 sprigs fresh thyme
- 1 sprig fresh rosemary
- 1 large Yukon Gold or Red-skinned potato per person, scrubbed, halved
- 8 ounces cremini mushrooms, cleaned, whole
- You can brown the ribs in olive oil in a shallow skillet to achieve caramelization before placing them in a deep pot that is good for slow-cooking. But, I elected another method that Mark mentioned–I roasted the ribs at 450 degrees F for about half hour until deep brown and aromatic, with just a bit of olive oil, salt and pepper. In this way, fat was rendered and I poured this off before deglazing the pan with a bit of wine.
- Then, place the ribs in the 5 quart pot; add the onions, mushrooms and garlic; add the wine; and add the stock and herbs.
- Bring to a boil over medium-high heat, and then reduce heat to simmer.
- Cover the pot and simmer the ribs for 2 hours, or until the meat is falling off the bone and can easily be shredded with a fork.
- During the last 45 minutes, add the potatoes.
- Stir the pot very occasionally, just to insure that the potatoes and all ribs are submerged so that they will absorb all of the good wine, stock and herb flavors.
If there appears to be substantial fat slick on the surface, use your handy de-fatting tool to de-fat, or follow Mark’s recommendations to refrigerate the pot long enough to be able to easily skim the fat from the surface.
To serve, remove the sprigs of herbs. Remove the ribs and pull the meat from the bone, shredding.
Place the potatoes, onions, mushrooms and some of the braising liquid into a serving bowl.
Place the shredded meat on a platter.
Serve with ladles of the delicious braining liquid and a crusty bread to mop up every last delicious, rich drop!
Makes about 1 cup
If you would like to serve a decadent, rich sauce that compliments these short ribs, or a holiday roast prime rib, or beef tenderloin, or a grilled steak, or a burger, then try this one.
- 1 cup heavy cream
- 1 ladle of the braising liquid
- 4 ounces Gorgonzola cheese
- salt and pepper
- 2 Teaspoons fresh thyme leaves, stripped from stem
- Pour the cream into a medium saucepan and reduce over medium heat for about 10 minutes, reduced by about 1/3 volume.
- Add a ladle of the hot braising liquid, or if making for burgers or a steak, hot beef stock
- Whisk in 4 ounces Gorgonzola cheese, crumbles, and stir until smooth and slightly thickened.
- Add the thyme leaves and salt and pepper to taste.
- Serve in a sauce bowl.
The short ribs, potatoes, mushrooms and onions were all meltingly tender, and rich with savory flavor of beef, wine and herbs. The mushrooms really absorb the wine and stock and add a richly earthy flavor. The Gorgonzola Sauce added a luscious creamy texture and piquant gorgonzola flavor.(You can substitute this with an easy homemade tofu alfredo sauce if you wish too)
Very satisfying, and pairs well with a Cabernet Sauvignon
I served some gorgeous fresh Brussels sprouts, first browned a bit in olive oil with some slices of garlic, then, garlic removed, cooked in a syrupy combination of balsamic vinegar and honey, salt and pepper, just until tender.
This was a richly satisfying meal for a cold evening, and I am now searching for some other recipes for short ribs!
Readers, please share comments if you try this recipe, or if you have comments to share about favorite comfort foods for cold days! The Comments box follows each post.