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I tenderly prepared these gorgeous Beef Short Ribs in our brilliant blue enameled cast-iron Dutch oven, and carefully placed them into the oven. By the time my husband and I returned from our first bike ride of the year, the entire house smelled absolutely, richly, divine, and we were definitely ready to indulge in a delicious dinner.


beef short ribs

4 pounds beef short ribs, trimmed

1 tablespoon salt

1 1/2 teaspoons freshly ground black pepper

4 cups beef stock

1/4 cup olive oil

1 3/4 cup red wine

1/4 cup brandy

1 (14.5-ounce) can diced tomatoes, drained

3 celery ribs, chopped

2 carrots, chopped

1 onion, chopped

1 garlic bulb, cut in half crosswise

1 bay leaf

3 parsley sprigs

3 thyme sprigs

2 rosemary sprigs

2 tablespoons butter

Sprinkle ribs on all sides with salt and pepper, cover and chill 12 to 24 hours. Heat oven to 300F. Let ribs stand at room temperature 30 minutes. Bring stock to a boil in a medium saucepan over high heat. Reduce heat to medium, and simmer 8 to 10 minutes or until reduced to 2 cups.

Cook the ribs in hot oil in a large skillet over medium-high heat 3 minutes on each side or until browned. Remove from heat, discard drippings, and wipe skillet clean.

Pour wine and brandy into skillet and return to medium heat. Bring wine and brandy to a boil, boil 5 minutes or until reduced to 1 cup. Stir wine mixture into reduced stock.

Place ribs in a large Dutch oven. Add tomatoes, celery, carrots, onion, garlic and bay leaf, nestling them around the ribs, add parsley, thyme and rosemary sprigs.

Pour stock mixture into Dutch oven, simmer over high heat. Place a piece of parchment paper directly on beef and cover Dutch oven with tight fitting lid.

Bake at 300F for 3 1/2 to 4 hours or until meat is tender and pulls away from the bone. Let ribs stand in Dutch oven, covered with parchment and lid at room temperature 30 minutes.

Remove parchment paper. Transfer the ribs to a serving platter and cover with foil. Skim fat from cooking liquid and pour liquid through fine sieve into a large saucepan, discard solids. Bring to a simmer over medium-high heat. Simmer, whisking occasionally, 5 minutes or until sauce reduces slightly. Remove from heat. Add butter and whisk until butter melts and sauce is smooth. Serve sauce with ribs.


Recipe adapted from Southern Living, December 2014