Wow. I should have made this sooner. Last week, I went on and on about how easy a marinade is, and though I still wholeheartedly believe that, I'm now on the bandwagon of braising things. I've braised meats before, but this experience was by far the best. We all know what braising is, right? If not, here's my really quick explanation: It's the process of searing meat at a high temperature then finishing it in a pot with some type of liquid—in this case, the liquid of choice is red wine. Your house will smell just heavenly while this is braising.
In my opinion, there are two semi-difficult things about this recipe, the first being the preparation. No, it's not really that hard to chop veggies, but for those of you who follow this column for easy-breezy recipes, you could be turned off by the chopping of all the vegetables that are included in this dish—but please don't let that deter you. The second difficult thing is waiting, which is only an issue if you're hungry. The short ribs braise for at least three hours, so be sure to have a snack while waiting.
Believe it or not, I've never had short ribs until the day I cooked these, and I think it's safe to say that I will probably eat short ribs again. The original recipe called for boneless short ribs, which I would have preferred, but meats that are on the bone generally give off more flavor than those that are not. So after searching for boneless short ribs, I stopped at Whole Foods and sparked a conversation with a butcher. Note: Always be nice to butchers; they're a wealth of information. The butcher and I agreed that I should just go along with the bone-in short ribs, and I'm glad I did. Honestly, it didn't really matter too much in the end, anyway; the meat just falls off the bone when it's all done. Seriously, this is the most delicious dish ever. I want to eat it every day, but that's just weird.
Here's the fairly short list of what you'll need to create this amazing dinner:
- 2 pounds beef short ribs (this was enough for two people, but you can certainly get more)
- 1 tablespoon olive oil (canola would probably be best because you sear at a high temperature)
- Salt and pepper
- Garlic salt/powder
- ½ of an onion, diced
- 2 carrots, diced
- 2 or 3 celery stalks, diced (I only used 2)
- 1 tablespoon garlic, minced
- Red wine (I used about 2/3 of a bottle of shiraz-cabernet)
- 3 cups of beef broth
- 1 15-ounce can of plain tomato sauce
Let's get the tedious tasks out of the way and chop the veggies. The good news is that if you have a decent knife, this will be an easy task.
Liberally season the short ribs with salt, pepper and garlic salt.
In a large pot, heat your oil. Once the oil has heated up, add your short ribs and get ready to sear them on all sides. Sear them in batches so as to not overcrowd the pot.
Once you've seared all of your short ribs, set them aside and add your chopped veggies (including the garlic) to the pot; cook them in the leftover fat from the short ribs. Allow the vegetables to soften. I added a pinch of salt and pepper to the vegetables.
After your veggies have softened (about five to six minutes), add the short ribs to the pot with the vegetables.
Add the red wine, tomato sauce and beef broth. Stir—and pour yourself a glass of wine.
Cover and simmer over low heat for three hours, and wait patiently for magic.
The original recipe can be found on So Let's Hang Out.
Shawanda Mason is the creator and blogger of Eat.Drink.Frolic. For recipe questions or to chat about eating, drinking or frolicking, she can be reached at firstname.lastname@example.org or by following her on Twitter or Instagram. The opinions expressed in this column belong solely to the author, not Nooga.com or its employees.