Red Wine Braised Short Ribs

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:

1. Set oven to 375°F.
2. Sprinkle salt and pepper over all sides of each short rib.
3. Set a large dutch oven pot on the stove over medium/high heat. Add in olive oil.
4. 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.)
5. Leave 4 tablespoons of oil in the pot and discard the rest of the oil.
6. 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.
7. Once veggies are lightly golden, gently add in tomato paste. Mix well. Add in flour. Mix well.
8. Now, add in red wine and scrape up anything that is sticking to the bottom of the pot.
9. 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)
10. 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.
11. Cook in the oven for about 2 1/2 – 3 hours or until the meat is tender/ falling off of the bone.
12. Once done, add in garlic powder and salt/pepper to taste!
13. Serve over mashed potatoes or mashed sweet potatoes. Garnish with parsley.
14. Enjoy!