My archetype braised curt ribs recipe that's just equally cozy and comforting as whatever dish you lot could dream of. Curt ribs slowly braised in a rich braising liquid of tomato paste, blood-red vino, balsamic vinegar, beef stock, and hearty herbs. Finished with a little lemon zest and served over whipped potatoes, with simple roasted root vegetables alongside. It's my get-to recipe whenever I make braised short ribs…which is very, very oft in the winter.

Braised Short Ribs

the story behind these braised short ribs…

When you think of comfort food, the 'comfort' comes not only from the dish itself, merely also from the memories you associate with it. One of my favorite childhood memories that I tin picture equally if it was yesterday involves a cold, winter night and a pot of short ribs.

I was merely beginning to find my love for cooking. One night my grandparents were in town and I wanted to make something special. I didn't know much at the fourth dimension, but I knew I wanted to braise short ribs. Snow was falling, we put on a fire and some wintery scented candles, and began to cook. While the curt ribs were slowly braising away, my whole family hiked down to a pond that had completely frozen over. We laced up our skates and enjoyed the winter nighttime out on the ice. Freezing and hungry, we made it back to the house to find the most intoxicating aroma coming from the kitchen.

Everyone devoured their plates every bit we sat together eating, letting the dish warm united states from our chilly skating adventure. It's a favorite cooking memory of mine, and one of the many reasons I beloved making braised short ribs so oft in the winter to this day.

Braised Short Ribs

I get-go with bone-in short ribs and sear them until deeply browned and crisp. After softening the vegetables right in the meat drippings, I stir in a little flour to thicken the sauce. Tomato plant paste adds a deep, rich flavor that carries throughout the unabridged dish. I stir in lots of red vino, some beef stock and fresh herbs. As the curt ribs braise, the meat completely tenderizes and soaks in all of the wonderful, earthy flavors of the sauce. The result is melt-in-your mouth meat that is falling off the bone and beyond comforting.

I serve the braised short ribs with some beautiful, simply roasted root vegetables – using carrots, red and golden beets, and turnips hither, but experience free to throw in whatever you lot like or have on manus. Everything sits on top of dreamy manchego & dark-brown butter whipped potatoes, with the braising liquid spooned over top for a juicy stop.

A meal so lovely for any common cold night, and especially swell for wintertime dinner parties.

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Ingredients

Scale

Braised Brusk Ribs

  • 5 lbs os-in curt ribs
  • kosher salt
  • freshly cracked black pepper
  • olive oil
  • 2 onions, diced
  • 4 stalks celery, diced
  • iv cloves garlic, minced
  • ii tbsp tomato paste
  • ii tbsp flour
  • one (750-ml) canteen cerise wine
  • ¼ loving cup balsamic vinegar
  • one qt beef stock
  • 4 sprigs sage
  • 2 sprigs rosemary
  • 2 bay leaves
  • 1 teaspoon lemon zest
  • whipped potatoes

Roasted Root Vegetables

  • 1 agglomeration long carrots, halved lengthwise
  • iv modest turnips, quartered
  • 4 small reddish beets, quartered
  • 4 small golden beets, quartered
  • olive oil
  • kosher common salt
  • freshly cracked black pepper

Instructions

Braised Short Ribs

  1. Pat the brusk ribs dry and allow them to sit at room temperature for 20 minutes. Season with table salt and pepper on all sides. Heat a large Dutch oven (or heavy-bottom pot) over medium heat. Add enough olive oil to glaze the bottom. When the oil is hot, piece of work in batches to sear the short ribs on all four sides until deeply browned. Transfer the short ribs to a plate and set aside.
  2. Add together the onions and celery to the beef drippings. Season with a expert compression of table salt. Cook until softened and slightly brown. Stir in the garlic and continue to cook for a few seconds. Stir in the tomato paste and flour until well combined. Permit melt for some other minute or and then.
  3. Add the wine and balsamic vinegar. Stir well and bring the liquid to a simmer. Melt for 5 minutes. Cascade in the beef stock and add the short ribs back to the pot, along with the herbs. Bring the liquid to a simmer. Reduce the heat to low and embrace the pot, leaving a slight crack to allow steam to escape.
  4. Braise the meat for 3 ½ hours. Stir in the lemon zest. Serve the brusque ribs & roasted root vegetables (recipe below) over whipped potatoes. Spoon some of the braising liquid over top.

Roasted Root Vegetables

  1. Preheat the oven to 425°F. Arrange the beets onto a sail pan and the carrots + turnips onto another.
  2. Drizzle olive oil over the vegetables and toss well to glaze all sides. Spread the vegetables into an fifty-fifty layer (the vegetables should not be on top of each other). Flavor well with a practiced pinch of salt and freshly croaky blackness pepper.
  3. Roast for 35-40 minutes, or until tender and caramelized.

Braised Short Ribs