I love short ribs. I usually order them when they are available in restaurants, and I’ve tried cooking them at home a few times, with various measures of success. I’m still looking for the perfect short rib recipe, however. All I know is that it will have red wine in it \ud83d\ude42
\nThis one, from the Food Network, looks pretty good. I just put it in the oven, so you’ll have to wait until it’s ready to find out how good it is ;-).<\/p>\n
Well, here I am, with a report on the short ribs. They were good. Good, but not great, and what I’m looking at this point is for something great. So I don’t think I’d bother making them again.<\/p><\/blockquote>\n
For the time being, here is the recipe, as I made it. Note that I no longer use chicken or beef broth. Instead I add water and the corresponding amount of “Better than Bouillon<\/a>” chicken or beef base. Also, I couldn’t find good white onions at Safeway. They only had 6, and they were all bruised in some unappealing way. I got organic yellow onions instead, which looked better. As usual, I used “two-buck chuck” (cabernet sauvignon in this case).<\/p>\n
Short Ribs Bouriguignonne<\/b><\/p>\n
\n
- 1 cup flour\n
- 2 tsp. paprika\n
- 2\/3 tsp. cayenne pepper\n
- 1\/3 tsp. salt\n
- freshly ground black pepper to taste\n
- 4 lbs short ribs, trimmed\n
- 3 tbsp. unsalted butter\n
- 4 slices of bacon, chopped\n
- 2 onions, sliced\n
- 1 small carrot, chopped\n
- 5 celery ribs, chopped\n
- 1 lb mushrooms, sliced\n
- 2 cups red wine\n
- 4 cups beef stock\n<\/ul>\n
Preheat oven to 375F.<\/p>\n
Mix the flour with the spices in a large bowl. Lightly coat the short ribs with the flour mixture.<\/p>\n
Melt the butter in a large dutch oven and brown the short ribs on all sides. Remove and add the chopped bacon. Cook for 2 or 3 minutes or until brown and add the vegetables. Cook until soft, stirring occasionally. Return the meat to the pot and add the wine and the beef stock. Bring to a boil, then cover and put the pot in the oven. Cook for 2 to 3 hours.
\nAdapted from a recipe<\/a> at the Food Network.<\/i><\/p>\n","protected":false},"excerpt":{"rendered":"I love short ribs. I usually order them when they are available in restaurants, and I’ve tried cooking them at home a few times, with various measures of success. I’m still looking for the perfect short rib recipe, however. All I know is that it will have red wine in it \ud83d\ude42 This one, from […]<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[11],"tags":[],"class_list":["post-516","post","type-post","status-publish","format-standard","hentry","category-recipes","post-preview"],"_links":{"self":[{"href":"https:\/\/www.marga.org\/foodblog\/wp-json\/wp\/v2\/posts\/516","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=516"}],"version-history":[{"count":0,"href":"https:\/\/www.marga.org\/foodblog\/wp-json\/wp\/v2\/posts\/516\/revisions"}],"wp:attachment":[{"href":"https:\/\/www.marga.org\/foodblog\/wp-json\/wp\/v2\/media?parent=516"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.marga.org\/foodblog\/wp-json\/wp\/v2\/categories?post=516"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.marga.org\/foodblog\/wp-json\/wp\/v2\/tags?post=516"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}