Recently I went to a restaurant called Noble Rot here in Portland. It was in a high-rise building that overlooked the city, the wine selection was amazing, and the food was great. If you’re ever in Portland, and you’re a foodie who enjoys small plates and artsy food — this is the place for you. Not to mention, they use fresh ingredients right from their rooftop garden! Ahhhhh! Okay, let me cut to the chase. I ordered their braised beef pasta of the day. It was delicious but I would have preferred more beef and preferably over mashed potatoes of some sort. It inspired me to go home and create a dish with braised short ribs myself — so I did! I made a delicious red wine braised short rib with baby carrots & celery served over mashed sweet potatoes. It was AMAZING! Whenever I have a dinner party in the near future, this is what will be on the menu! You all are going to LOVE it! Enjoy!
Ingredients:
- 8 beef bone in short ribs (about 4.5 lbs)
- 3 tablespoons of olive oil
- 1 1/2 cups of diced white onion
- 7 medium sized carrots (peeled and cut in half)
- 4 celery ribs (cut into medium sized cubes)
- 1 1/2 tablespoons of fresh minced garlic
- 1 tablespoon of tomato paste
- 2 tablespoons of flour
- 3 cups of beef stock
- 2 large sprigs of fresh rosemary
- 3 sprigs of fresh thyme
- 2 whole dried bay leaves
- 2 tablespoons of fresh minced parsley
- 3 cups (about 3/4 of a bottle) of dry red wine – I used Merlot
- Salt and pepper to taste
- 1/4 teaspoon of garlic powder (optional)
Directions:
- Set oven to 375°F.
- Sprinkle salt and pepper over all sides of each short rib.
- Set a large dutch oven pot on the stove over medium/high heat. Add in olive oil.
- Once oil is hot, sear short ribs for about 2 minutes on each side or until golden brown. (Cook in two batches – Set short ribs aside on a plate once they are done searing.)
- Leave 4 tablespoons of oil in the pot and discard the rest of the oil.
- In the same pot: Sauté onions, celery and carrots in the until lightly golden. (About 5-7 minutes) Add in the garlic half way through.
- Once veggies are lightly golden, gently add in tomato paste. Mix well. Add in flour. Mix well.
- Now, add in red wine and scrape up anything that is sticking to the bottom of the pot.
- Next, add short ribs, and herbs directly into pot. Bring to a boil and let it simmer on medium heat for about 25 minutes. Mix around around periodically. (Wine will reduce down)
- Now, add in beef stock. Move ribs around. Bring back up to a boil. Once up to a boil, cover dutch oven pot with lid, turn off heat, and transfer pot to the oven.
- Cook in the oven for about 2 1/2 – 3 hours or until the meat is tender/ falling off of the bone.
- Once done, add in garlic powder and salt/pepper to taste!
- Serve over mashed potatoes or mashed sweet potatoes. Garnish with parsley.
- Enjoy!
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