Every year, I wait for the beginning of March with high hopes of warmer temperatures and that “feeling of Spring”…and every year, I am battling the winds and heading back into the house to hibernate for another month.
This year, looks to be no different, so I am posting this recipe for the best ever…Beef Short Ribs. These Cabernet Braised Short Ribs, will be the perfect weekend meal to satisfy the family. They will warm you up and make the house smell unbelievably cozy and delicious:)
The recipe below will feed six people and I have used two dutch ovens to prepare it. Give yourself about 40 minutes to get the dish going, and then it will cook in your oven for three hours without even needing a stir!
Melt in your mouth deliciousness…try them this weekend~
Here are the directions to make these delicious short ribs, but be sure to click through the photo gallery for complete step by step.
Click here for printable instructions Recipe for the Beef Short Ribs
From The Butcher you will need:
Six pounds of Beef Short Ribs
You will also need:
2 red onions; diced
6 stalks of celery; chopped
6 carrots; peeled and chopped
6 cloves of garlic; minced
6 tablespoons of flour
2 tablespoons of tomato paste
2 bottles of your favorite Cabernet wine
Fresh thyme, sage and rosemary; six sprigs each
2 thirty-two ounce containers of chicken stock
6 tablespoons of olive oil
4 tablespoons of butter
I used two heavy dutch ovens to prepare my short ribs. You could probably put all of these in one very large pot and come out with the same results.
Start by heating the oven to 375 degrees fahrenheit.
Season the short ribs well, with freshly ground salt and pepper. On your stove top, over medium high heat, melt two tablespoons of butter with three tablespoons of olive oil. Let the pot get nice and hot, about three minutes. Add the short ribs and brown on all sides. This should take about five to seven minutes. After the ribs have browned, remove them to a separate platter.
Divide the onions, celery and carrots evenly amongst the two pots. Sauté for about eight minutes. Now you can add three tablespoons of flour and one tablespoon of tomato paste to each pot. Give it a stir and let it cook for about three minutes.
Return the short ribs to the pan, placing them on top of the vegetables. Add one bottle of Cabernet to each pot along with three cloves of minced garlic. Let that cook to reduce, for about seven minutes.
Now you can add one thirty-two ounce container of chicken stock and the herbs to each pot. Let that mixture come to a boil over high heat. This will take several minutes.
After the mixture has come to a full boil, cover each pot with a lid and transfer to the oven to cook for three hours. You will not need to touch them for the full three hours.
At the end of three hours you will be happy to discover amazing short ribs with an even better Cabernet gravy. Remove the bones and the herbs from the pot. Serve the short ribs over freshly mashed potatoes….
You will get rave reviews!
If you are cooking Gluten Free~
These Short Ribs can easily be made gluten free. I use Domata Gluten Free Flour, and Kitchen Basics Chicken Stock. Just be sure to check the tomato paste you are using as I have noticed that some brands contain wheat.