A recipe for short ribs braised in a red wine sauce with mushrooms and fresh herbs.
I read once in a book about entertaining, that you should never light a scented candle in a home in which food is being prepared. That instead, you should allow your guests a sensory preview of the meal to come. If you’ve ever walked into a home, only to be greeted by the savory scent of braising beef, you know first-hand this advice is worth taking. It is the warmest of welcomes, and even America’s beloved pumpkin spice doesn’t hold a candle to the scent of braised short ribs, drowning in a sea of beef broth, red wine, and fresh herbs.
I can recall the first time I set out to make braised short ribs at home, I was fairly intimidated, but knowing it was a meal my husband would adore, I was determined to get it under my belt. Actually, shopping for the ribs might have been the most intimidating part. I was quite sure I had never even seen a short rib at the grocery store before…or if I had, I certainly wasn’t paying any mind to them.
HOW TO PICK OUT SHORT RIBS:
When you are planning to braise short ribs, look for bone-in ribs with a fair amount of white marbling. The next thing you want to pay attention to is the amount of meat attached to the bone. The more meat the better, as they tend to shrink up quite a bit while braising. If you have trouble finding a package of short ribs that fit this description, never hesitate to tell your butcher what you are looking for, and ask he or she if they are able to prepare a package for you according to these specifications.
HOW DO YOU COOK SHORT RIBS:
After you’ve got your prized package of short ribs in hand, it’s time to move on to the braise. Braising short ribs is really not all that different than preparing pot roast: Sear the meat, add some vegetables, throw in the liquid and put it all together for slow-cooking in the oven. Don’t let the simplicity of the cooking these ribs mislead you: This is still an elegant and beautiful dish, refined with bold red wine, fresh herbs, and savory Cremini mushrooms. It’s perfect for fall or winter entertaining or feeding loved ones any day of the year. Please, enjoy.
- 3 pounds about 8 bone-in, meaty short ribs
- 3 tablespoons canola oil separated
- 1 tablespoon TAK House Seasoning
- 2 tablespoons unsalted butter
- 1 large yellow onion roughly chopped
- 4 cloves garlic chopped
- 1 tablespoon all-purpose flour
- 1 1/2 cup bold red wine such as Chianti, Malbec or Cabernet Sauvignon
- 2 1/2 cups unsalted beef broth
- 1 1/2 teaspoon black pepper
- 1/2 teaspoon Kosher salt
- 4 sprigs of fresh thyme
- 1 dried bay leaf
- 16 ounces Cremini or Baby Bella mushrooms, wiped clean
Preheat the oven to 325°.
Add 2 tablespoons of canola oil to a Dutch oven over medium-high heat, and allow to come to temperature. Pat the short ribs dry with a paper towel, drizzle with 1 tablespoon of canola oil, sprinkle with TAK Seasoning and rub to adhere. Add the short ribs to the Dutch oven, taking care not to overcrowd the pot and sear in batches. Sear for 3-4 minutes on the first side, until browned and crusted. Turn and sear for 2-3 minutes more. Transfer the ribs to a plate and set aside.
Reduce the heat to medium-low and add the butter. Add the onions and sauté for 6 - 8 minutes until softened. Add the garlic, and sauté 1-2 minutes more. Sprinkle over flour, and stir until vegetables are coated. Very slowly stream in the wine, stirring all the while. Add the beef broth, pepper, salt, thyme, and bay leaf to the pot and stir to combine. Add the short ribs back in, and increase the heat to medium-high. Allow the mixture to come to a rapid simmer. Add the mushrooms, and transfer to the oven, and cook for 3 hours.
Remove from the oven, skim off any unwanted fat/grease from the top (if desired), serve and enjoy.