This is a printer-friendly version of an article from Zip06.com.
02/05/2020 11:01 PMI didn’t cook much last week, what with meetings that included required readings before the meetings.
I had to finish Tommy Orange’s novel, There There.
I needed to read and understand the superintendent’s budget for the board of education.
I had lots of appointments and errands to run, which included food shopping, as well.
My pantry is now stocked with chardonnay and Cabernet, both in a box, ideal when you’re not going to use all the wine in one sitting, because it stays fresh because it is vacuum-packaged.
I also have beef ribs. And so I decided to try this recipe for braised beef short ribs with red wine gravy.
I may try it in the Instant Pot, where I would cook everything in the Saute setting, then Cancel, add the chicken broth, then Pressure Cook for maybe 30 minutes with the Keep Warm setting off. Then, a Quick Release.
For those who choose not to use an Instant Pot, this is an excellent dish, a gorgeous sauté-then-braise for the oven. And, after providing a magnificent dinner, the recipe leaves enough for leftovers, even better than the first night, over the next day or so.
Lee White of Old Lyme has been a food editor and restaurant reviewer for more than 25 years. You can email her at leeawhite@aol.com.
Braised Beef Short Ribs with Red Wine Gravy
Adapted from Bon Appetit, October, 2009 (Cover Recipe), page 16
6 pounds 3-inch-thick meaty beef short ribs
¼ cup all-purpose flour
coarse kosher salt and freshly ground black pepper
½ cup olive oil, divided
3 cups chopped onions
3 cups ¾-inch cubes peeled turnips
(about 1 pound)
2 cups chopped peeled carrots (about 8 ounces)
2 cups chopped celery
8 garlic cloves, peeled
4 ounces sun-dried tomatoes, not packed in oil if possible
¼ cup lightly packed fresh thyme sprigs
5 large fresh sage sprigs
5 fresh bay leaves
2 cups dry red wine
4 cups low-salt chicken broth
Preheat oven to 350 degrees. In a large plastic bag, add flour, salt, and pepper. Add ribs and toss until well covered and remove from bag. Heat one-quarter cup of oil in a large wide pot over medium-high heat (if you have a Le Creuset, this is the one to use). Working in batches, cook ribs until brown all over, about 10 minutes per batch. Place ribs onto a plate and wipe out the pot. Add remaining ¼ cup oil, add onions and next 4 ingredients, and cook until tender and slightly browned, stirring often, about 12 minutes. Add sun-dried tomatoes and next 3 ingredients; stir to coat. Return ribs to pot, placing on sides to fit in single layer. Add wines. Simmer until slightly reduced, about 5 minutes. Add broth, cover, and bring to a simmer.
Transfer pot to oven and braise until ribs are tender, about 2 hours. Let stand, covered, at room temperature for 15 minutes. Carefully remove ribs to large bowl, keeping meat attached to bones if you can, although most bones may separate from meat. Remove herb sprigs. Pass all braising liquid and vegetables through a food mill into a large bowl; remove to pot. Put pot into refrigerator to cool, so you can remove the fat. Season gravy with salt and pepper to taste. Rewarm gravy, then return ribs to gravy, cover, and simmer to rewarm.
Do ahead: Can (and should, if possible) be made a day ahead. If you do, refrigerate uncovered until cool, then cover and keep chilled. Rewarm over medium heat until heated through, stirring gently, for about 15 minutes.