As soon as the first autumn rains set in and the crisp air gets cooler than I am prepared for, my food cravings and habits seem to change accordingly. Its almost as if  my body works in a mysterious harmony with the changing nature around it. Light and colorful summer salads and refreshing cold drinks are slowly transforming into hearty soups and meaty meals followed by a nice hot cup of tea or cocoa.

Although I generally dislike cold and rainy weather, I’m looking forward to all the gorgeous fall produce and the pleasant changes they will bring to our everyday lives and meals. Just thinking about warm and creamy mushroom soups, roasted beetroots, charred chestnuts, pumpkin cheesecakes, meaty stews and spiced apple pies makes my heart sing with joy.

However, of all the warming autumn meals,  nothing can bring me more comfort and joy than a plateful of  succulent beef  cooked in a rich silky sauce. It’s just pure magic.

Beef short ribs are a relatively inexpensive cut of meat, but if done right they can be transformed into the ultimate gourmet experience. The secret lies in cooking them low and slow until the meat is so tender it just falls off the bone. Braising the short ribs in a mixture of veal stock and good quality red wine really takes the dish to another level, complimenting the earthiness of the meat and intensifying all the flavors throughout the dish.

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Red Wine Braised Short Ribs

Serves 4
Prep time: 40min
Cook time: 2h
Total time: 2h 40min
Difficulty: Basic

Category: Meat

Beef short ribs are an inexpensive piece of meat but they can be transformed into the ultimate comfort food. The secret is cooking them slowly on a low heat for at least 2 hours. Serve with creamy polenta or mashed potatoes and a glass of nice Cabernet. For a little bit of freshness, add a spoonful of lemon-herb gremolata.

For the Braised short ribs:

Ingredients

3 tablespoons olive oil
4 bone-in beef short ribs (2 pounds)
1 onion, finely chopped
1 large carrot, finely chopped
2 garlic cloves, minced
2 tablespoons tomato paste
1 tablespoon flour
500ml dry red wine
500ml veal or chicken stock
3 springs thyme
1 bay leaf
some salt
freshly ground black pepper

Directions

Season the ribs with salt and pepper. In a large, heavy pot heat 1 tablespoon of olive oil. Add ribs to the pot and cook over moderately high heat, turning, until they are well browned, about 15 minutes. Remove the ribs from the pot.
Heat the remaining oil in the pot. Add the onion, carrot and garlic, cover and cook over moderate heat until slightly softened, about 5 minutes. Uncover and cook until the vegetables are lightly browned, about 3 minutes longer. Stir in the tomato paste. Add the flour and cook for 1 minute, stirring constantly. Add the wine and veal stock, throw in thyme springs and bay leaf and bring to a simmer.
Return the ribs to the pot. Partially cover and cook over moderately low heat until very tender, about 2 hours.
Transfer the ribs to a plate, strain the sauce and skim off the fat. Return the sauce to the pot and boil until reduced to about 500 ml, about 10 minutes. Return the meat to the sauce and simmer over low heat until heated through. Serve with creamy polenta or mashed potatoes and lemon-herb gremolata.

For the Lemon-herb gremolata:

Ingredients

2 tablespoons lemon zest
1 tablespoon chopped parsley leaves
1 tablespoon chopped basil leaves
1 garlic clove, minced
pinch of salt
freshly ground pepper

Directions

For the gremolata, mix together lemon zest, parsley, basil and minced garlic. Season to taste with salt and pepper and serve alongside braised short ribs.

Author: Monika Topolko

 

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