Fall is almost upon us...what's cookin'?
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On a gray day here, it's braised short ribs. I made a few mods to this recipe, like catsup instead of tomato paste, no brown sugar because of the catsup, didn't have any bay leaves (I have never been able to tell that they make any difference anyway), some Q-Salt (a friend makes and markets this all purpose rub), chicken stock instead of beef - the chicken stock was already open and needed to be used, and at the 1.5 hour uncover I'm going to add half a pound of mushrooms and some porcini powder. The link is the original recipe, the text is with me cutting it down to a third of the recipe.
Will serve over mashed russets with roast carrots or green beans.
https://www.willcookforsmiles.com/boneless-short-ribs-recipe-with-red-wine-sauce/#recipe
Ingredients
• 1.4 lbs boneless short ribs
• 1 tbsp olive oil
• coarse or sea salt
• black pepper
Red Wine Sauce:
• 1 tbsp olive oil
• 1 shallots
• 2 garlic cloves
• 1/8 cup all purpose flour
• 1cups red wine
• 1 T cup apple cider vinegar
• 1/2 cups beef stock
• 1 T tomato paste
• 1 tsp brown sugar
• 1 bay leaves
• 1/3 tsp dried thyme
• 1/8 tsp dried oregano
• coarse or sea salt
• black pepper
US Customary – Metric
Instructions
Before cooking:
• Take short ribs out of the refrigerator and out of the package. Let them rest and warm up on the cutting board, on the counter, for about 30 minutes before cooking.
• Slice shallots and set the aside. Peel, smash, and mince garlic and set it aside as well. Measure remaining ingredients for the sauce and set aside.
• Pat the beef dry with a paper towel and season generously with salt and pepper on all sides.
Sear short ribs:
• Preheat a large pan over medium-high heat and add oil. Sear the meat in batches so they are not overcrowded. Sear them on all 4 sides until golden brown.
• Take the meat out and set it in a large 9×13 casserole baking dish.
• Preheat the oven to 325°.
Red wine sauce:
• Using the same pan where you seared the meat, add a little more oil if needed and add sliced shallots. Sauté until softened and starts to brown.
• Add minced garlic, stir, and sauté until fragrant.
• Sprinkle flour over onions and garlic and mix until they're coated.
• Pour in the wine slowly while slowly stirring and scraping the bottom of the pot. Stir in apple cider vinegar, beef stock, tomato paste, and seasoning.
• Mix in seasonings and let it come to simmer. Simmer for a few minutes until sauce starts to thicken.
• Pour the sauce over the beef in the casserole dish and make sure it's nestled well.
• Cover the dish with the aluminum foil and cook in the oven for 1 1/2 hours.
• Take the aluminum foil off and flip the short ribs. Cook for another hour.
• Take the dish out of the oven and let it rest about 15 minutes before serving. -
"Madras Lentil", lentil in spicy gravy, poured on top of
Mini Naan bread, with a pouch of
Tuna, lemon pepper flavored, some
Chicken nuggets, dinosaur shaped, a side of
Lettuce, stir friend with garlic and salt, a
Mandarin orange, and some
Chocolate ice cream.Hmm ... it was a very simple dinner, but somehow look more complicated when I listed each separate "dish."
