Fine Cooking & Braised Short Ribs

Friday, January 29, 2010


Braised Short Ribs

This week I ran into Hy-Vee on my way out of town and then home for the day. I only needed to pick up a prescription and since I’m working my way through my freezer and pantry inventories, a small amount of produce. It was after 5 and HyVee was busy and the line at the checkout counter was long. I decided to entertain myself with a new (to me) magazine, Fine Cooking. I flipped open and turned directly to the article on page 36 – Braised Short Ribs. Both last week and this, my dear friend Yvonne at StoneGable has mentioned Braised Short Ribs on her blog. I love Braised Short Ribs. I wanted them last week but resisted because I have none in my freezer……I really had planned to resist buying them this week too. All resistance flew out the door right there in the checkout line. I left my place and headed straight for the meat counter where I picked out a family sized package of short ribs.

I want to state that I am not sure what rock I have been hiding under but I love Fine Cooking Magazine. I am not really sure why I’ve never noticed this magazine before now but am happy to have found it and wasted no time sending in my subscription card. Their website is very extensive with a large variety of recipes. If you are not a magazine addict like me, you could be very satisfied with just the webpage experience.

Now back to Braised Short Ribs. Fine Cooking magazine has this Create Your Own Recipe feature (I’ve linked to it). You make a few choices (Braising liquids, Flavorings, Aromatics, Deglazing liquids, Finishes, Garnishes) and the site builds YOUR recipe. How cool is that?

Create Your Own Recipe - Braised Short Ribs

So here is the recipe I created (based on the choices I made). I served with a creamy, cheesy polenta and roasted cauliflower. A very, very yummy supper!

Braised Short Ribs
(Printable Version)

4-1/2 to 5 lb. English-style beef short ribs (8 to 12 ribs)
3 Tbs. vegetable oil
Kosher salt
ground black pepper
2/3 cup medium-diced onions
2/3 cup medium-diced carrots
2/3 cup medium-diced celery
1 Tbs. finely chopped garlic
1 Tbs. chopped fresh thyme
2 whole dried bay leaves
1/2 cup dry red wine
1-1/2 cup diluted lower-salt beef broth (mix equal parts broth and water)
1-1/2 cup dry red wine
1 to 2 tsp. balsamic vinegar
1 to 2 Tbs. chopped fresh parsley

Position a rack in the center of the oven and heat the oven to 325°F. In an 8-quart Dutch oven, heat 2 Tbs. of the oil over medium heat. Season the ribs with 2 tsp. salt and 1 tsp. pepper. Add half of the ribs to the pot (or as many as will fit without overlap), and cook, turning with tongs, until nicely browned on all sides, 3 to 4 minutes per side. Transfer the ribs to a platter and repeat with the remaining ribs. Pour off all but a thin layer of fat from the pan.
Add the remaining 1 Tbs. oil, onions, carrots, and celery to the pan. Season with 1/2 tsp. salt. Cook, stirring and scraping up any browned bits on the bottom of the pan, until the aromatics are soft and lightly browned, 6 to 8 minutes. Add garlic, thyme, and bay leaves, and cook, stirring, until well distributed and fragrant, about 1 minute.

Pour the 1/2 cup red wine into the pot and cook, stirring to scrape up any browned bits on the bottom of the pot, until the liquid is reduced to about 2 Tbs., about 1 minute.

Transfer all the ribs (and any juices that have accumulated) back into the pot. Pour the beef broth and red wine and 1 cup water over the ribs and using tongs, arrange the ribs as evenly as possible and no more than two layers deep.
Bring the liquid to a simmer, cover, and put the pot in the oven. Cook, turning the ribs with tongs about every 40 minutes, until they are fork tender, about 2-3/4 hours. (The meat may fall off most of the bones about midway through cooking; this does not mean that the ribs are fully tender.)

Transfer the ribs to a serving platter or dish. Let the sauce and solids sit in the pot for a few minutes to cool and with a shallow spoon, skim off as much of the fat as possible from the surface. Season the sauce to taste with salt and pepper, and add the vinegar.

Serve the ribs with the sauce spooned over, sprinkled with chopped parsley. Serves 6.

Hooking up with Michael's Foodie Friday at Designs by Gollum! I look forward to this foodie event all week!


16 comments:

  1. Cathy said...:

    Oh my, this sounds so delicious. I love slow simmered winter meals like this one.

    Happy Foodie Friday!

  1. Yummy!! I'm on a diet right now but soon as I lose my weight, I am going to try this. I love ribs of any kind. lol Which is probably why I need to diet! :-)

    Thank you for visiting junkblossoms! We hope you'll visit again soon. We love having company.

  1. Kathleen said...:

    We love short ribs here too! I have never heard the term English short ribs..I wonder what the difference is??
    They look delicious, Gail!

  1. This sounds like an amazing recipe! Anything that cooks slowly is worth the wait! :-)

    Love your music. "Great is Thy Faithfulness" is one of my favorite hymns! I needed to hear that today.

    Happy Foodie Friday...

    XO,

    Sheila :-)

  1. ButterYum said...:

    Ooooh, balsamic vinegar... that's something I've never put in my short ribs. Thanks for posting this recipe!

    :)
    ButterYum

  1. Goodness, that does sound delicious! I love your choice of ingredients!

  1. Thanks so much for stopping by and leaving a note- it is much appreciated! I LOVE Fine Cooking. It's a favorite and I do try many of the recipes they feature. Those short ribs look wonderful! They, also, are a family favorite. Thanks so much for sharing
    xoxo Pattie

  1. Looks & sounds good beyond measure!

    May I ask you a favor? I would like to get a button that ppl can link to my blog, like you have. Would you mind visiting my blog & telling how I can do that? Thanks SO much!

    Blessings from Ohio...Kim W<><

  1. Hi Mrs. P- Thanks for the Link and the shout out! This recipe lookes fabulous, as do your short ribs. I love Fine Cooking- I use it often and I have never had a flop! Also have you heard of Cooks Illustrated? These two magazies are must haves for me! I even have them in fancy magazine holders! At the end of the year you can get an index of all the recipes for the year. It helps when you can't remember what issue a recipe is in that you want to make.
    Enjoy for great reading!
    Can I come over for dinner!Yummy!
    Yvonne

  1. I know what you mean. She has made me so hungry for them too. I'm trying to avoid beef right now, but I will give in before long. Your recipe also looks delicious...I feel myself weakening!

    Sue

  1. Lisa said...:

    Hi Gail! OH MY! I have to tell you, I bought the Pioneer Woman cookbook last weekend and it is fabulous! I saw it in the background on one of your pictures. I think I've tried 4 things already and can't wait to try more! Also, where did you get the button that you were published in Gooseberry Patch? I have recipes in 2 of their books and would love to put that on my blog. Have a wonderful weekend!

  1. Hi Mrs. P ~ I'm so happy I found your delightful blog! (I just signed up as a follower.)

    Short ribs are one of my favorite cold weather foods, and yours look divine! Love that you served them with polenta (that's my favorite way, too) and roasted cauliflower. What a lovely meal!

    I have some short ribs in the freezer... guess what will be on the menu, soon? I'll link back to your blog when I make them. :)

    Thank you for sharing and I hope you are having a lovely weekend!

    If I could choose only one magazine, it would be Fine Cooking ~ the articles and photography always grab me, and encourage me to want to get cooking and baking. :)

  1. I have the terriblest time finding short ribs. I'm going to talk to the butcher at Publix and see if he can get these. I'm starving after looking at the lipsmacking pictures.

  1. LynellHolle110 said...:
    This comment has been removed by a blog administrator.
  1. Hi Gail, my mouth is watering. Heavenly!!

    Barb ♥

  1. Lynnie said...:

    These look so yummy! I must try them for this weekend! Thanks for the post!

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