‘Tis the season of Advent! I am so excited. I love this season and look forward to all of the wonderful studies that are put together by the hard working Catholic small businesses out there. My family and I are doing the She Reads Truth Advent Study. I am also ready to break in my Every Sacred Sunday Mass Journal tomorrow.
I wanted to post a recipe tonight in hopes that maybe you will be inspired to cook something yummy tomorrow for Sunday dinner. I tested out this recipe a week ago and it was absolutely perfect. I hope you enjoy it as much as my family did.
Red Wine Braised Short Ribs
You will need:
- 8 boneless (or bone in) short ribs
- 3 large carrots, diced
- 1 yellow onion, diced
- 2 cups of dry red wine (I prefer Cabernet Sauvignon, Pinot Noir, or Malbec)
- 2 cups of beef or chicken broth
- 1/4 cup cold water
- 1/4 cup flour
- 2 Tbsp olive oil
- 1 Tbsp cornstarch
- 1 Tbsp salt
- 1 Tbsp pepper
- 2 sprigs of thyme, or 1/2 bunch of living thyme (whole)
- 2 sprigs of rosemary (whole)
- Dutch oven with lid
To get started, preheat your oven to 350*F.
Liberally salt and pepper the short ribs, followed by a light dusting with flour. Heat the 2 Tbsp of olive oil in a dutch oven over med-high heat.
Brown the short ribs on each side for about 30-45 seconds. Once all sides are nice and brown, remove from dutch oven and set to the side.
Add the carrots and onions into the pan, season with salt and pepper, and cook until lightly browned and softened.
Once the carrots and onions are where you want them, pour in the 2 cups of wine while stirring. Scrape the goodies off of the bottom of the dutch oven. Let the wine bubble for a minute or two.
Add in the 2 cups of broth along with the rosemary and thyme sprigs. Give it a big stir. Add in the short ribs next. The short ribs should be covered 3/4 of the way or more. If not, add in more broth or some water until the level is right. Let it come to a simmer.
Put the lid on the pan, place into the oven, and let the short ribs braise for 2 hours at 350*F.
Once the two hours are up, remove the pan from the oven, and gently take the short ribs out of the braising liquid. They should fall apart easily with gentle pressure from a fork or knife.
Put the pan over med heat and bring the braising liquid to a simmer. Add the 1 Tbsp cornstarch to a cup or bowl and stir in the 1/4 cup cold water until it looks like milk. This is called a cornstarch slurry, and it is very important that you do it this way.
If you haven’t worked with cornstarch before- there’s an important rule you should learn right here and now- never add it directly to hot liquid in any recipe. It will seize up and turn into a clumpy mess, and your delicious gravy will be ruined. It must be dissolved in a room temperature or cold liquid first, and then added to hot liquid.
Pour the slurry into the hot braising liquid and stir for 3-5 minutes until the braising liquid is thick enough to coat the back of a spoon. Turn off the heat after it is to the desired consistency.
I like to serve my short ribs over buttery mashed potatoes, alongside corn bread, or shredded over some delicious pappardelle. Make your plate, smother the short ribs in plenty of the red wine gravy, and enjoy 🙂 This is a fantastic dish, and it makes great leftovers, too!
I hope your Sunday is beautiful. Go to Mass. Open your heart. Step into the week feeling the beauty of this Advent season. I highly recommend a stop by the grocery store after Mass to get the ingredients to make these short ribs! You will love them. Let me know how they turn out in the comments. I love feedback.
As always, thank you for your support.
Lots of love,
13 May the God of hope fill you with all joy and peace in believing, so that you may abound in hope by the power of the Holy Spirit.