{"id":1205,"date":"2011-12-27T14:59:57","date_gmt":"2011-12-27T06:59:57","guid":{"rendered":"http:\/\/www.marga.org\/foodblog\/?p=1205"},"modified":"2011-12-27T14:59:57","modified_gmt":"2011-12-27T06:59:57","slug":"wine-braised-short-ribs","status":"publish","type":"post","link":"https:\/\/www.marga.org\/foodblog\/2011\/12\/wine-braised-short-ribs\/","title":{"rendered":"Wine Braised Short Ribs"},"content":{"rendered":"<p>I decided to make short ribs for my <a href=\"https:\/\/www.marga.org\/foodblog\/2011\/12\/christmas-eve-2011-menu-recipes\/\">2011 Christmas Eve dinner<\/a> because I&#8217;ve run out of new cuts of meats to try.\u00a0 I&#8217;ve done a standing rib roast, a boneless prime rib roast, roast beef, beef Wellington (twice!), rack of lamb, lamb leg, filet mignon roast and goose.\u00a0 I&#8217;m sure I made a turkey once upon a time as well.\u00a0 I wanted something different!\u00a0 Short ribs came to mind because, well, they are delicious.\u00a0 I thought my dad would be coming and I knew he would very much like them.\u00a0 Alas, he couldn&#8217;t make it but the dish still proved a winner &#8211; very tasty and something you can make in advance.<\/p>\n<p>I basically made the epicurious.com recipe for <a href=\"http:\/\/www.epicurious.com\/recipes\/food\/views\/Short-Ribs-Proven-ale-109086\">Short Ribs Provencale<\/a> skipping the baby carrots and the olives.\u00a0 I increased the quantities a bit, using a little over 8lbs to serve 5 adults and 3 children.\u00a0 I served them over <a href=\"http:\/\/www.marga.org\/food\/rest\/books\/zuni\/potatoes.html\">mashed potatoes<\/a>, a great combination.<\/p>\n<p>The key to these melt-in-your mouth short ribs is nicely browning them before braising them, and then braising them *slowly*.<\/p>\n<h3>Wine Braised Short Ribs<\/h3>\n<ul>\n<li>8 lbs short ribs<\/li>\n<li>sea salt<\/li>\n<li>ground black pepper<\/li>\n<li>2 Tbsp. olive oil<\/li>\n<li>2 yellow onions, finely chopped<\/li>\n<li>2 carrots, finely chopped<\/li>\n<li>2 celery ribs, finely chopped<\/li>\n<li>1 head of garlic, each clove individually peeled<\/li>\n<li>1 1\/2 Tbsp. herbes de Provence<\/li>\n<li>3 Tbsp. all-purpose flour<\/li>\n<li>3 cups red wine<\/li>\n<li>2 cups beef broth<\/li>\n<li>2 cups canned diced tomatoes in juice, drained<\/li>\n<li>2 bay leaves<\/li>\n<\/ul>\n<p>Preheat oven to 275F<\/p>\n<p>Trim short ribs of excessive fat.\u00a0 Dry them and generously season them with salt and pepper.<\/p>\n<p>Heat olive oil in a large oven-safe pot over medium-high heat.\u00a0 Add several short ribs, making sure to not overcrowd the pan.\u00a0 Brown on all sides, remove, set aside and repeat with the rest of the short ribs.<\/p>\n<p>Reduce the heat to medium low.\u00a0 Add the onions, carrots and celery.\u00a0 Cover and cook for about 5 minutes, stirring occasionally.\u00a0 Stir in the garlic, herbes de Provence and flour and cook for about a minute.\u00a0 Add the red wine, bring to a boil and scrape off the pieces of meat stuck to the pan.\u00a0 Add the broth, tomatoes and bay leaves and mix well.\u00a0 Return the short ribs to the pot, and pour in any juices left on the plate.\u00a0 Bring to a boil, remove from heat, cover and put in the oven.\u00a0 Cook for about four hours, stirring from time to time.<\/p>\n<p>Remove the pot from the oven and let cool for about an hour.\u00a0 Place in the fridge and refrigerate overnight or up to three days.\u00a0 Remove, uncover and spoon off the layer of fat that has accumulated on the top.\u00a0 Discard.\u00a0 Recover the pot and place in a 300F oven until warm.<\/p>\n<p>Remove short ribs from the pot and place in a serving dish.\u00a0 Keep warm.\u00a0 Remove bay leaves and discard.\u00a0 Put pot on the stove, uncovered, and boil over medium-high heat until it reduces somewhat.\u00a0 Using an immersion blender, puree the sauce until smooth.\u00a0 Season with salt and pepper and serve with the short ribs.<\/p>\n<p><a href=\"https:\/\/www.marga.org\/foodblog\/2011\/12\/christmas-eve-2011-menu-recipes\/\">Marga&#8217;s 2011 Christmas Eve Menu<\/a><\/p>\n<p><a href=\"http:\/\/www.marga.org\/food\/all.html\">Marga&#8217;s Favorite Recipes<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"<p>I decided to make short ribs for my 2011 Christmas Eve dinner because I&#8217;ve run out of new cuts of meats to try.\u00a0 I&#8217;ve done a standing rib roast, a boneless prime rib roast, roast beef, beef Wellington (twice!), rack of lamb, lamb leg, filet mignon roast and goose.\u00a0 I&#8217;m sure I made a turkey [&hellip;]<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[11],"tags":[205,68],"class_list":["post-1205","post","type-post","status-publish","format-standard","hentry","category-recipes","tag-christmas","tag-short-ribs","post-preview"],"_links":{"self":[{"href":"https:\/\/www.marga.org\/foodblog\/wp-json\/wp\/v2\/posts\/1205","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.marga.org\/foodblog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.marga.org\/foodblog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.marga.org\/foodblog\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.marga.org\/foodblog\/wp-json\/wp\/v2\/comments?post=1205"}],"version-history":[{"count":0,"href":"https:\/\/www.marga.org\/foodblog\/wp-json\/wp\/v2\/posts\/1205\/revisions"}],"wp:attachment":[{"href":"https:\/\/www.marga.org\/foodblog\/wp-json\/wp\/v2\/media?parent=1205"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.marga.org\/foodblog\/wp-json\/wp\/v2\/categories?post=1205"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.marga.org\/foodblog\/wp-json\/wp\/v2\/tags?post=1205"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}