{"id":3298,"date":"2022-09-29T23:10:16","date_gmt":"2022-09-29T15:10:16","guid":{"rendered":"https:\/\/www.marga.org\/foodblog\/?p=3298"},"modified":"2022-09-29T23:10:16","modified_gmt":"2022-09-29T15:10:16","slug":"garlic-braised-short-ribs-with-red-wine","status":"publish","type":"post","link":"https:\/\/www.marga.org\/foodblog\/2022\/09\/garlic-braised-short-ribs-with-red-wine\/","title":{"rendered":"Garlic Braised Short Ribs With Red Wine"},"content":{"rendered":"\n<p>I made this recipe last night, as <a href=\"https:\/\/www.marga.org\/foodblog\/tag\/safeway\/\">Safeway<\/a> had a great sale (great as in, the same price that short ribs were at just a handful of years ago &#8211; yes, I&#8217;m not an old lady that decries how expensive everything has gotten) on short ribs last week. The NYT has a <a href=\"https:\/\/cooking.nytimes.com\/recipes\/1019034-garlic-braised-short-ribs-with-red-wine\">similar sounding recipe<\/a>, but it&#8217;s behind a paywall, so I looked for something that approximated it. <br><br>It was good, but nothing to write home about. Just a standard short rib recipe. On the plus side, it was an easy recipe to make and  my non-vegetarian daughter liked it.  She thought it looked horrible and had no hopes for it, but she was hungry enough to try it, and was pleasantly surprised.  I skipped the parsley and lemon zest at the end, simply because I forgot about it. They might have given the recipe the ummph need it to elevate it. I&#8217;ll see if I remember to add them to the leftovers. <\/p>\n\n\n\n<p><strong>Ingredients<\/strong><\/p>\n\n\n\n<ul class=\"wp-block-list\"><li>5 lbs bone-in short ribs<\/li><li>salt &amp; pepper to taste<\/li><li>olive oil<\/li><li>2\u00a0whole garlic, sliced in half crosswise<\/li><li>2\u00a0white onions, chopped<\/li><li>4\u00a0stalks celery, chopped<\/li><li>2\u00a0carrots, chopped<\/li><li>3 Tbsp tomato paste<\/li><li>2 cups red wine <\/li><li>2 cups beef stock<\/li><li>4\u00a0sprigs thyme<\/li><li>1 cup\u00a0parsley, roughly chopped (optional)<\/li><li>1 Tbsp\u00a0lemon zest (optional)<\/li><\/ul>\n\n\n\n<p><strong>Directions<\/strong><\/p>\n\n\n\n<p>Preheat oven to 275&amp;deg;F<\/p>\n\n\n\n<p>Season short ribs with salt and pepper to taste.<br><br>Heat a thin layer of oil in a large, lidded, oven-safe saut&amp;eacute; pan over high heat.  Working in batches, add the short ribs and brown on all sides.  Remove and set aside.<\/p>\n\n\n\n<p>Turn heat down to medium and add the garlic, cut side down.  Push to a side of the pan.<\/p>\n\n\n\n<p>Add the chopped onions, celery and carrots and cook, stirring occasionally, until soft &#8211; about 8 minutes.  Add the tomato paste and stir to coat the vegetables.<\/p>\n\n\n\n<p>Add the wine, deglace the pan, and let boil for 2 minutes.  Add the beef stock and the thyme and bring to a boil.  Gently return the short ribs to the pan.  Add enough water to cover the ribs.  Bring to a boil, cover, turn off the heat and carefully place the pan in the oven.<\/p>\n\n\n\n<p>Cook for 3 to 4 hours, until the ribs are cooked through and tender.  Add the parsley and lemon zest and serve. <\/p>\n\n\n\n<p class=\"has-text-align-center\">======<\/p>\n\n\n\n<p class=\"has-text-align-left\"><br>Here are some other short ribs recipes I&#8217;ve cooked in the past, if you are looking for inspiration. All of these were good as well, just not the ultimate recipe:<br><\/p>\n\n\n\n<ul class=\"wp-block-list\"><li><a href=\"https:\/\/www.marga.org\/foodblog\/2019\/01\/braised-short-ribs-with-chocolate-and-rosemary\/\">Braised Short Ribs with Chocolate and Rosemary<\/a><\/li><li><a href=\"https:\/\/www.marga.org\/foodblog\/2011\/05\/braised-short-ribs-with-red-wine-and-pureed-vegetables\/\">Braised short ribs with red wine and pureed vegetables<\/a><\/li><li><a href=\"https:\/\/www.marga.org\/foodblog\/2008\/10\/cabernet-braised-short-ribs-with-dried-apricots\/\">Cabernet-Braised Short Ribs with Dried Apricots<\/a><\/li><li><a href=\"https:\/\/www.marga.org\/foodblog\/2010\/04\/two-recipes-you-must-make\/\">Cabernet-Braised Short Ribs with Gorgonzola Polenta and Mixed-Herb Gremolata<\/a><\/li><li><a href=\"https:\/\/www.marga.org\/foodblog\/2016\/12\/christmas-eve-2016-dinner-menu-with-recipes\/#ribs\">Five Spice Short Ribs<\/a><\/li><li><a href=\"https:\/\/www.marga.org\/food\/int\/california\/ribs.html\">Molasses Brined Melting Beef Short Ribs<\/a><\/li><li><a href=\"https:\/\/www.marga.org\/foodblog\/2009\/01\/a16-food-wine-cookbook-review\/#ribs\">Short Ribs alla Genovese<\/a><\/li><li><a href=\"https:\/\/www.marga.org\/foodblog\/2005\/03\/short-ribs-braised-in-porter-ale-with-maple-rosemary-glaze\/\">Short Ribs Braised in Porter Ale with Maple-Rosemary Glaze<\/a><\/li><li><a href=\"https:\/\/www.marga.org\/foodblog\/2011\/12\/wine-braised-short-ribs\/\">Wine Braised Short Ribs<\/a><\/li><li><a href=\"https:\/\/www.marga.org\/foodblog\/2013\/01\/wine-braised-short-ribs-with-cocoa-and-star-anise-recipe\/\">Wine-Braised Short Ribs with Cocoa and Star Anise<\/a><\/li><\/ul>\n\n\n\n<p><\/p>\n","protected":false},"excerpt":{"rendered":"<p>I made this recipe last night, as Safeway had a great sale (great as in, the same price that short ribs were at just a handful of years ago &#8211; yes, I&#8217;m not an old lady that decries how expensive everything has gotten) on short ribs last week. The NYT has a similar sounding recipe, [&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":[548,81,68],"class_list":["post-3298","post","type-post","status-publish","format-standard","hentry","category-recipes","tag-nyt","tag-safeway","tag-short-ribs","post-preview"],"_links":{"self":[{"href":"https:\/\/www.marga.org\/foodblog\/wp-json\/wp\/v2\/posts\/3298","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=3298"}],"version-history":[{"count":0,"href":"https:\/\/www.marga.org\/foodblog\/wp-json\/wp\/v2\/posts\/3298\/revisions"}],"wp:attachment":[{"href":"https:\/\/www.marga.org\/foodblog\/wp-json\/wp\/v2\/media?parent=3298"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.marga.org\/foodblog\/wp-json\/wp\/v2\/categories?post=3298"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.marga.org\/foodblog\/wp-json\/wp\/v2\/tags?post=3298"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}