Short Ribs

The moment is finally here, I’m sharing my recipe for short ribs! These things are heavenly and once you make them you’ll be hooked, I promise. These are slow cooked in red wine, fresh herbs, and garlic. How bad could that be?

Recipes like this one are my favorite, especially on a lazy Sunday when you can get it started in the afternoon and forget about it for a few hours. The house smells amazing and you don’t have to babysit them. For this meal I decided to invite my parents over, because I wanted them to experience this magical short rib dish with us. There’s nothing light about this dish, I won’t lie to you. Just go for it and serve these over creamy mashed potatoes loaded with cream cheese and butter. Yum.

Here’s how I made them.

To a very hot dutch oven add equal parts of olive oil and butter.

Pat dry the short ribs and season generously with salt and pepper. 

Sear until golden brown on all sides and then remove to let rest on a plate.

Add in about a cup each of celery, onion, and carrots. Don’t worry if the butter is a little browned…it’ll add flavor!

Saute over medium high heat until lightly caramelized. Add in 3 minced garlic cloves and stir until fragrant, about 30 seconds.

Add in 2-3 tablespoons of tomato paste and stir it around to combine with the veggies. 

Deglaze the pan, scraping the browned bits of the pan, with red wine and add the short ribs into the wine hot tub. 

To this add in about 2 cups of beef broth, fresh thyme, rosemary, pepper, and a dash of red pepper flakes. Put the lid on and place in a 400 degree oven for 2 1/2-3 hours or until the meat is fall apart tender. I like to shred or run my knife through the meat and add it back to the sauce. This is delicious served over mashed potatoes or even pasta!

I served this with luscious mashed potatoes made with 2 1/2 pounds of yukon gold potatoes (skin on). Boil until tender, drain, then transfer back to the pot you cooked them in. With the heat on medium give the potatoes a good mashing for about a minute then add in the good stuff! I used a half block of softened cream cheese, 2 tbl butter, and a few splashes of milk. Season really well with fresh black pepper and salt.