With time on my hands this week, I decided to make hubby one of his favorite slow cooked meals, Braised Beef Short Ribs. The ribs were marinated in red wine with herbs, then slowly simmered on the stove top until the meat was tender and falling off the bone. I served them over creamy Polenta, with a side of roasted green beans.
2 Servings (for heartier appetites, allow 2 ribs per serving)
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- 2 bone in beef short ribs
- 3/4 cup of red wine
- sprigs of rosemary, thyme and chives
- salt and black pepper
- 3 tbsp. olive oil
- 1 carrot, diced
- 1 celery stalk, diced
- 1/2 sweet onion, diced
- 2 garlic cloves, minced
- 1 tbsp. ketchup
- 1 tbsp. honey
- 2 cups gluten free stock (chicken, beef or vegetable)
Combine the wine and herbs in a covered baking dish with lid. Add the short ribs and season with salt and fresh ground pepper. Cover and marinate the short ribs for 2 hours at room temperature, turning every 30 minutes.
About 3 hours before dinner, pour the marinade into a sauce pan and keep warm. Sear the ribs in a deep skillet with 2 tbsp. olive oil. You can also use a Dutch oven, or other heavy pan with a cover.
Remove the ribs, and add the carrots, onion, celery and garlic with 1 tbsp. more olive oil. Season with salt and pepper. Cook 5 minutes, stirring frequently.
Take the skillet off the heat and pour in the reserved marinade. Deglaze the pan, then add the stock, honey and ketchup.
Return the short ribs, cover and turn the heat down to the lowest setting. You want a constant slow simmer.
After 3 hours of gentle heat, the ribs are melt in your mouth tender and pulling away from the bone.
The skillet liquid is full of rich flavor. Strain it into a sauce pan and reserve for soup stock!
I made individual serving bowls, and set each short rib over Polenta, with just a drizzle of the pan juices. Carrots and fresh parsley add a pop of color. Roasted green beans were served up on the side.
Notes ♪♫ I used a simmer mat in this recipe. It’s one of those kitchen gadgets you didn’t know you needed until you have one. It will prevent hot spots, maintain that low steady simmer, and keep your rice and delicate sauces from burning. It is perfect for recipes like this one, where braising is done on the stove top.