In my opinion, there is nothing better than a good home cooked meal. That is why I love the Red Wine – Braised Short Rib recipe in Ina Garten’s Cook like a Pro cookbook.
There is nothing better than a hearty meal in the winter. The red wine braised short rib recipe is officially my go to on a chilly day!
The flavor in Ina Garten’s braised short rib recipe is absolutely delicious. I made it in our dutch oven which helps develop all of that yumminess. Not to mention, today was the second day eating it and the flavor was even better.
Red Wine – Braised Short Rib
- 5lbs very meaty bone-in beef short ribs, cut into 2-inch chunks
- Olive oil
- Kosher salt & freshly ground black pepper
- 3 cups chopped leeks, white and green parts (3 leeks)
- 3 cups chopped celery (5 to 6 ribs)
- 2 cups chopped yellow onion (2 onions)
- 2 cups chopped unpeeled carrots (6 carrots)
- 1 1/2 tbs minced garlic (5 cloves)
- 1 (750ml) bottle burgundy, Chianti or other dry red wine – I used 2 cups cabernet sauvignon and 1 cup merlot
- 4 cups beef stock
- 1 cup canned crushed tomatoes
- 1 (11.2 ounce) bottle Guinness draught stout
- 6 sprigs fresh thyme
I also made creamy blue cheese grits to put the short ribs over. The grits added an additional depth to the dish.
- Preheat oven to 425 degrees.
- Please the short ribs on a sheet pan, brush tops with olive oil and sprinkle with salt and pepper. Roast ribs for 20 minutes and remove from the oven. Reduce temperature to 325 degrees.
- Heat 1/4 cup olive oil in a large dutch oven, over medium heat.
- Add leeks, celery, onions and carrots. Cook over medium to medium-high heat for 20 minutes, stirring occasionally.
- Add garlic and cook for one minute. Add the wine, bring to a boil, lower the heat and simmer over medium heat for 10 minutes until the liquid is reduced.
- Add the beef stock, tomatoes, Guinness, thyme, 1 tbs salt and 1 1/2 tsp pepper.
- Place the ribs in the pot, along with juices and seasoning from sheet plan. Bring to a boil, cover and cook in the oven for one hour.
- Uncover and cook for one more hour, until the meat is very tender.
- Remove the short ribs to a plate with a slotted spoon and discard the thyme and any bones that have separated from the meat.
- Simmer te sauce on the stove for 20 minutes, until reduced.
- Return ribs to the pot, heat for 5 minutes and taste for seasonings.
- Spoon over creamy blue cheese grits.
Creamy Blue Cheese Grits
- Kosher salt and freshly ground pepper
- 1 1/2 cups quick cooking grits
- 2 cups half-and-half
- 3 tbs unsalted butter
- 3 ounces Roquefort, crumbled
- Bring 6 cups water to a full rolling boil in a heavy 4 – quart saucepan.
- Add 1 tbs salt and slowly whisk in the grits, pouring them into the pot in a thin, steady stream while whisking constantly.
- Reduce the heat to low and simmer, stirring occasionally for 5 to 7 minutes until the grits have thickened.
- Add the half-and-half and butter and stir. It will be thin at first, but the grits will begin to thicken again.
- Bring the grits to a boil over medium heat, reduce the heat, cover and simmer for 45 minutes, stirring occasionally until smooth and creamy.
- Remove pan from heat and stir in the Roquefort, 1 tsp salt and 1 tsp pepper. Season to taste and serve hot.
NOTE: The grits recipe is a lot of food if you are cooking for two people, so I recommend cutting in half.
If you love eating substantial, flavorful meals in the winter, these recipes are for you. I promise your bellies will be very satisfied!