Sunday, March 6, 2011

Red Wine Braised Short Ribs

Whenever my husband and I dine out, Braised Short Ribs or Osso Bucco is usually what we catches our interest.  For us, there's something so comforting, and mouth-watering,  about a meat that is slowly braised in a tomato-based liquid, with red wine.  When it's served over polenta, it's a no-brainer that this is what we'll order.  But at a restaurant, these dishes can cost $25.00 and up!  I recorded an episode of  Chef Hubert Keller's cooking show, "Secrets of a Chef" (on a local public television channel) at least a year ago, and I wrote down the recipe.  (I haven't seen any recent episodes for his show, and I miss the way he demonstrates how to make his recipes).  This particular recipe intrigued me, because Chef Keller uses lemongrass and ginger, which adds a whole new layer of aromatics and flavor.  Best of all, he made a soup from the leftover short ribs and sauce-- and I did the same thing.  First, I'll show you how I made the short ribs:

9NOTE: A printable recipe card is at the bottom of this post.) First, heat olive oil in 5-quart sauté or casserole pan over high heat. Next, lay the short ribs out on a clean work surface and season all sides with salt and pepper.  When the oil is almost smoking, add ribs and let sear on high heat, 5 minutes per side or until well browned. Use tongs to rotate the ribs. Once browned on all sides, remove ribs with tongs and place on a baking tray.

Add onions, carrots, celery, ginger, and garlic to the same pan.  Smash the lemongrass stalk with the back of knife, slice, and add to pan. Sauté vegetables for 2 minutes, or until softened.  Over high heat, add red wine and scrape bottom of pan with wooden spoon as wine comes to a boil.  Add tomato paste, diced tomatoes, brown sugar, parsley, beef stock and sage leaves to pan and bring to a simmer.

 
 Add ribs back into pan and cover with a tight-fitting lid.

One of my favorite parts of braising is how the aroma wafts throughout the kitchen.  This smelled so good, that our mouths watered.

The short-ribs were very tender, and there was plenty of sauce...
You'll want to strain the sauce and thank the vegetables for flavoring it so well, because they will could be discarded-- however, I saved them for a soup recipe that is coming up very soon.  You could use the veggies, the the leftover strained sauce is going to make a delicious soup (recipe coming up on my next post).

Creamy polenta goes perfectly with this dish. You could serve it with mashed potatoes, if you prefer.

TASTING NOTES:  I confess, that I made this dish a year ago (I can now appreciate my newer camera,  after seeing the less than stellar quality of these).  The dish was delicious, and cost a fraction of what we'd pay in a restaurant.  While it took a little time to chop and prep the vegetables, plus some searing time, I could clean up the kitchen and relax while the oven finished the job for me.  The meat was falling-off-the-bone tender.  The sauce...oh, the sauce!  So far, this is my favorite braised short-rib recipe I've made.   For that reason, because our weather has been cooler and with some rain, I think a braised short rib dinner is in order-- and it's this recipe that will have an encore presentation at our dinner table.

For a while, it seems that I'll only be blogging once a week.  I have so many recipes I want to share with all of you, but my work schedule doesn't allow me the time it takes to edit photos and post recipes.  But, I promise, to share with you the Short Rib Soup Recipe.   







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22 comments:

ARLENE said...

Your short ribs look fabulous. I think Heller is a stellar chef. I've made quite a few different preparations of short ribs this winter--that cold weather spurred me on. Like you, I will order them or osso bucco whenever I see them on the menu. I look forward to the recipe for short rib soup.

Joanne said...

My dad's favorite dish is also osso bucco but I'm willing to bet he would fall head over heels for this dish! I could totally see this being the dinner I make him for his next birthday!

bellini valli said...

Comfort food at its best Debby! I like the flavour profile here.

Velva said...

Holy cow!!! Give me a good bottle of red zinfandel and let me at this meal. This looks absolutely soul satisfying. Wow.

Velva

Kate said...

Yum! Comfort food....love it!

The Glamorous Gourmet said...

Oh, Debby! Your short ribs look so beautiful - they are one of my all time favorite things to make. I always like to try new recipes for them and am looking forward to trying yours. I also loves me some osso bucco - YUM! Thanks for this delicious post:)

Sasa said...

This looks super unctuous and amazing! Here in Austria it's still cold enough that rib sticking stuff is a must.

Big Dude said...

The recipe sounds delicious and your plated shot really makes me hungry and I just ate breakfast.

TKW said...

Oh! It's snowy and cold out and this dish looks like the perfect comfort food!

Cheryl said...

Wow that looks super mouthwatering, I better do short ribs once more this year before Spring hits! p.s. I made your lemon cake last week and it was gone in one day! LOVED IT

Carole said...

yum! they look delicious.

Cathy said...

My mouth is watering just looking at the pictures, Debby. Fork tender meat, rich sauce and creamy polenta make a dish made in heaven.

The Short (dis)Order Cook said...

I love braised short ribs. I left the house this morning to find that winter isn't gone even if Feburary is over. It was so chilly and sleety and short ribs slowly braised would have been so perfect - espeically with polenta under them. They really do take on all kinds of flavoring well too. I did a great version once with beer and hoisin sauce from Dave Lieberman.

Ciao Chow Linda said...

I like the different twist on these short ribs, and they look scrumptious by the way. Great idea to make a soup for the second go-round.

Anonymous said...

Oh my Gravy! Made these for dinner tonight and I think I could have poured the gravy in a cup and sipped the liquid gold. These short ribs were amazing to say the least.Well worth the time and effort. Even my picky little munchkins love them.

yellowfish said...

This looks amazing- I also love the way braised dishes fill the house with delicious smells all day....

roz said...

Giving you a standing ovation for such an awesome recipe and presentation! Kudos, Debby! Simply outstanding!

URBakin'MeCrazyy said...

Hello! My name is Meggs,I'm 15. I am a recent follower of your blog. I think it's awesome! You have lots of wonderful photo's of your food (which definitely makes a blog more fun to look at, after all we eat with our eyes first). I also wanted to say that I love how you display your recipes on your site. Could you share with me what program you use to do that?
Meggs♥
urbakinmecrazyy@aol.com
urbakinmecrazyy.blogspot.com

FOODalogue said...

I saw this post and went to the supermarket to get short ribs.

Taylor said...

I am such a fan of braised short ribs! This dish looks absolutely delicious!

Deb in Hawaii said...

I love osso buco and anything braised. These ribs looks delicious. Thanks for sending your "stew"to Souper Sundays. ;-)

Furniture Stores in Los Angeles said...

I don't normally cook meat but my man really love it. This recipe caught my eye, looking forward to making red wine braised short ribs!