On Monday, my husband and I celebrated our wedding anniversary. . 7 years! We started dating in 2005, but I feel like I’ve known my husband forever. Like every marriage, we have our good days and bad days, but at the end of the day, we love each other and I am very thankful for him. If you read my blog, you know my husband is a meat lover so I, of course, wanted to cook these short ribs for him. On our anniversary.
This recipe is also on my culinary bucket list so I was extremely excited for this! Since I am a food blogger and cook a lot, I am often flipping through magazines, reading blogs, reading cookbooks and watching cooking shows. But when I need something special for a special occasion, I almost always go to Food & Wine magazine or the Cooking Channel for inspiration. These resources have never steered me wrong. I believe it when they say the recipes have been “perfected in our test kitchen.”
These Braised Beef Short Ribs. Oh my goodness. So good. I seriously wished I had doubled the recipe because the meat was so tender, juicy and flavorful. This was absolutely delicious. I mean come on. I feel like anytime an overnight marinade is involved, you know the meat is going to be freaking awesome. I will definitely be making this again. Really really soon. And stay tuned for tomorrow’s post. What we had for dessert: Chocolate Lava cakes!
And since we were celebrating our wedding anniversary, I just want to say this. I can’t imagine not being able to marry the person I love and that union not be recognized. Marriage equality for all.
- 2 tablespoons olive oil
- 4-6 flanken-style short ribs with bones, cut 2 inches thick
- Kosher salt and freshly ground pepper
- 1 large onion, finely chopped
- 2 carrots, sliced
- 3 celery ribs, sliced
- 3 garlic cloves, sliced thickly
- One 750-milliliter bottle dry red wine, such as a Cabernet Sauvignon (use a good one! You always want to use a wine that you would enjoy drinking.)
- 4 thyme sprigs
- 3 cups chicken stock
- In a large skillet, heat the olive oil. Season the ribs with salt and pepper. Add them to the skillet and cook over moderate heat, turning once, until browned and crusty, for about 15-18 minutes. Transfer the ribs to a shallow baking dish in a single layer.
- Add the onion, carrots, celery and garlic to the skillet (with all the lovely brown bits) and cook over low heat, stirring occasionally, until very soft and lightly browned, about 18-20 minutes. Add the wine and thyme sprigs and bring to a boil over high heat. Pour the hot marinade over the ribs and let cool. Cover and refrigerate overnight, turning the ribs once.
- When ready to cook, preheat the oven to 350°. Transfer the ribs and marinade to a large, enameled cast-iron casserole. Add the chicken stock and bring to a boil. Cover and cook in the lower third of the oven for 1- 1½ hours, or until the meat is tender but not falling apart. Check your ribs after one hour. Uncover and braise for 30-45 minutes longer, turning the ribs once or twice, until the sauce is reduced by about half and the meat is very tender.
- Transfer the meat to a clean shallow baking dish, discarding the bones as they fall off. Strain the sauce into a heatproof measuring cup and skim off as much fat as possible. Pour the sauce over the meat; (there should be about 2 cups of sauce).
- Preheat the broiler. Broil the meat, turning once or twice, until glazed and sizzling, about 5 minutes. Watch your meat and make sure it does not burn. Transfer the meat to plates, spoon the sauce on top and serve. You can serve with mashed potatoes, buttered noodles or crusty bread.
Recipe from Food and Wine.
(I did not add much sauce for the photos because I wanted to try to keep the plate looking clean. When you eat this, be generous with the sauce if you like. It’s delicious!)