Red Wine-Braised Beef Short Ribs

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Fall is here. We had our first October rain a couple days ago, my radiator is in full force and while it’s sunny outside there is definitely a crispness to the air. After being gone all last weekend and spending my first three nights of the week either at yoga or catching up with friends, it had been a good five nights since I spent some quality time at home. Between my absence from my abode and the chilly weather, I was craving some down time and comfort food.

As you may have noticed over the course of these past eight months, I don’t cook a TON of meat. There is the occasional poultry or fish, but I actually had to create a new category called ‘beef’ just for this post. It’s not that I don’t enjoy it (every now and then I do get a craving) I’m just a little particular about it and feel as though someone else can always to it better – hence me ordering it in restaurants or leaving it to dates to cook steaks for me. I do; however, LOVE slow cooking, meat that falls off the bone, and any excuse to use my dutch oven so when bon appetit said this was a nearly fool proof recipe, I figured I’d be a fool not to try it!

These short ribs are just as amazing and tender as they look. You brown them, add some veggies, loads of herbs and cook with red wine and stock for a couple hours until all the fat has melted, they are imbued with flavor and they fall apart at the slightest touch. It was super easy, and you definitely don’t have to be a master to take this on. The fragrance alone is enough to make me salivate and have beefy dreams, and as I was eating it I was amazed that I could taste the herbs and the bay and the wine. The sauce is phenomenal too, cooked down with all the beefy, veggie goodness and it is essential that you make mashed potatoes to soak it all up. I didn’t want my potatoes to overthrow the flavor of the meat, so I simply seasoned with butter, milk, salt and pepper, and it was the perfect complement. And in a bit of a guilt trip I decided I needed something green on the plate, so I made green beans – but let’s be honest, these were nice, but merely a side note to the stars of the dish.So Mission: Comfort was a success – all nestled in, caught up on chores (2 hours of cooking allows for a lot of tidying up), movie watched and book read, I felt cozy from the inside out and ready to embrace fall and my busy weekend!

Recipe here

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Comments
4 Responses to “Red Wine-Braised Beef Short Ribs”
  1. Oh, this looks so, so, so good. I just bought my very own Le Creuset and have yet to use it. I think these short ribs would be the perfect way to break it in, don’t you?

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  1. [...] in another of bon appetit’s ‘What People Are Cooking’ posts. They featured my post of these Red Wine Braised Short Ribs, which were [...]

  2. [...] Red Wine-Braised Short Ribs (most popular post of the year!) [...]



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