Valentines Day is around the corner and what better way to show your loved one you care about them then a homemade dinner?
This is a great dish that is perfect for a special occasion like Valentine’s Day. The short ribs are restaurant worthy without the big price tag and crowded restaurants. Sometimes it’s nice to skip the restaurant and stay home and cook dinner with your loved one. Show them you care.
More about these Short ribs, wow are they good! They braise for a long time and absorb big flavors from the wine and herbs. I served this with decadent mashed potatoes and green beans (not shown in the picture). The beef becomes super tender and just falls off the bone. This was a big hit in our house! The recipe is courtesy of Food Network.com from Ina Garten also known as the Barefoot Contessa. Every recipe I make of hers comes out amazing!
What You Need:
- 6-8 beef short ribs, trimmed of fat or about 2.5 pounds
- Kosher salt
- Freshly ground black pepper
- 1/4 cup good olive oil
- 1 small fennel, fronds, stems, and core removed, large-diced
- 1 1/2 cups chopped onion (2 onions)
- 4 cups large-diced celery (6 large stalks)
- 5 carrots, peeled and large-diced
- 3 garlic cloves, minced
- 2 tablespoons tomato paste
- 1 (750-ml) bottle dry red wine
- Fresh rosemary sprigs
- Fresh thyme sprigs
- 1 tablespoon brown sugar
- 6 cups beef stock
What to do:
1. Preheat oven to 400 degrees. Place short ribs on a baking tray and sprinkle with salt and pepper – roast for about 15 minutes. Remove from oven and turn down to 300 degrees.
2. While short ribs are roasting heat a dutch oven over medium heat with 1/4 cup of olive oil. Once hot add onion, fennel, carrots, and celery. Let cook for about 20 minutes – vegetables will become very soft. Add minced garlic and cook another minute. Add the tomato paste and bottle of wine. Bring to a boil and cook over high heat until the liquid reduces by half, about 10 minutes.
3. Add 1 tablespoon of salt and 1 teaspoon of black pepper. Tie the rosemary and thyme together with kitchen twine and add to the pot. Place the roasted short ribs on top of the liquid mixture in the dutch oven and add 1 tablespoon of brown sugar, and the 6 cups of beef broth. Bring to a simmer over high heat.
4. Cover and move to oven to bake for about 2 hours (mine took more like 2.5-3 hours) or until meat is very tender.
5. Remove from oven and put short ribs on a plate on the side. Takeout the herb stems and skim the fat off the top. Bring to a boil and simmer for 20 minutes. Put the short ribs back into the pot and serve over mashed potatoes and green beans.
*Note To make mashed potatoes seen here*
-Peel and cube about 4-6 white potatoes. Put in a large pot with salted cold water. Bring up to a boil for about 20-25 minutes or until tender. Strain in a colander. Put 4 tablespoons of butter in the potato pot and let it melt a little then put potatoes back into the pot with about 1 cup of 2% milk (Start with less). Add Salt, pepper, and garlic powder. Mash with potato masher or use a hand mixer (do not over mix – they will become pasty). Serve with short ribs.