Snow falling, fire going, and short ribs cooking away in the oven. To me, there is nothing better on a cold day than braised meat or stew. If you’ve never tried short ribs, I highly recommend them! My husband and I love to cook. For me, it’s a much harder task to accomplish with two babies needing attention.
First, I highly suggest a dutch oven. Yes, you can spend a couple hundred dollars and more. I chose to try a cheaper version at Sams club and so far it’s paid off. The use of the dutch oven is a pretty easy way to infuse a lot of flavor into meat or poultry.
So, this is what you need. If you don’t have the exact ingredients it’s OK, I’ve put the alternatives I’ve used.
TIP: I always add red wine to red meat. You can’t go wrong.
- Kosher Salt and ground pepper
- 5 diced garlic cloves (depends on size)
- Tomatoes (8 Roma or 2 regular, whichever you prefer)
- 1/2 to 1 diced yellow onion (up to you)
- 2 cups of beef or chicken stock
- 1-2 cups of Red Wine (I prefer Cabernet Sauvignon, but I have used others in a pinch)
- I also crisped up a little Prosciutto to put on top but it’s not needed
- Place your rack on the lowest level in oven and preheat to 350.
- Season short ribs on both sides with salt and pepper. Cover bottom of dutch oven with olive oil.
- On medium-high heat sear off short ribs on all sides. Remove to a plate. Put in diced onions and cook down for a couple minutes. Add garlic to the pot and cook for just a minute to infuse the flavor. Pour in a cup of wine…or more! Use a wooden spoon to scrape up the brown goodness on the bottom of pan. Place in short ribs, tomatoes, and your stock. Cover and place in the oven. For the thin short ribs that I used you can cook for a couple hours. If you use the thick short ribs I’d cook for 2 1/2 hours.
I served the short ribs with mashed potatoes and snap peas. The short ribs were also paired with 337 Cabernet Sauvignon 2010.