1 family. friendly food. » Braised short ribs

short ribs 3

A quiet dinner, a glass of wine, dining al fresco by the swimming pool, watching the red and orange sunset, gazing at the ocean, listening to the waves, and looking into the eyes of your loved one…

Aha, I gotchya! Didn’t I?! You got all dreamy, haven’t you?!

But it does look like it could have been dinner in the sunset on a vacation in a tropical island, doesn’t it?! Well, if I can’t have it, I can fantasize ‘bout it, right? Oh, yes, and eating braised short ribs cooked in wine does make one feel heavenly.

Because only a few days ago I woke up and saw THIS

frost 1

Yes, ah-ha, frost, on our roof

frost 2

On the roofs of all our neighbors. No, it’s not snow, not yet, only an icy street

*I can hear my Southern California relatives giggling now*

icy street

This is how it’s going to look like in the next 2 months or so… But isn’t this foggy chilly looking-like-sunrise at 7 am beautiful?!

foggy frosty sunrise

And, remember our tree? It’s still in chains and now it is cold too.

frost tree

The lawn, frozen too.

frozen lawn

I haven’t visited our little backyard veggie bed in the past 2 months! We don’t go out much… Wait, I’ll go and check and come back with an update…


We planted these 2 months ago! Maybe even longer. If it was summer now, the lettuce and arugula would have been a jungle by now. The soil is frozen stiff, the beats (on the right side) have no bulbs… Hmmm, where did they go?

So, yes, it’s pretty cold. Icy. I better be careful when I walk outside so I won’t slip on my tuches and break something. There is a fat layer for protection, but still…

The days are sunny though with clear blue sky (I sound like the weather woman, don’t I?) and at night we can see the full moon and sparkling stars (which my lens could not capture good enough to do it justice). It is beautiful.


At noon, the sun light was glowing with warm colors. And, you know what all this weather really means…


short ribs 2

And you can have 2 pieces if you want.


Or is one enough for you?

short ribs

You’ve got a small appetite or are you on a diet?

Well, if you live anywhere near here don’t worry, you’re not going to wear a swim suit anytime soon, so you better indulge.


What’s this “Bugcake” doing here?

Hmm, he made it at school. Fun!


He sure moves a lot and fast when he realizes he is being photographed…


Braised short ribs

I have tried a few but this is my favorite short ribs recipe, and so easy to make. Slightly adapted from Mario Batali Babbo cookbook (also one of my favs! The chef, his food, and the book).

Makes 4-6 servings (depending on your appetite)

¼ cup extra virgin olive oil
10-12 beef short ribs
salt and freshly ground black pepper
2 carrots, peeled and roughly chopped
1 onion, roughly chopped
2 celery stalks, roughly chopped
5 garlic cloves, thinly sliced
2 cups full-bodied red wine
1 16-ounce can of whole tomatoes, crushed by hand with their juices
1 cup chicken stock
a few sprigs of thyme
a few sprigs rosemary
a few sprigs oregano
Gremolata*, for serving, optional – recipe in this link

Preheat oven to 350-375 degrees F

In a large, heavy-bottomed pan, heat the olive oil over high heat until smoking. Season the ribs with salt and pepper and cook them over high heat until deep brown all on sides, about 15 minutes total. Remove the short ribs to a plate and set aside.

Add the carrots, onion, celery and garlic to the pan and cook over medium-high heat until browned and softened, about 4 minutes. Season with salt and pepper and stir in the red wine, tomatoes and juices, chicken stock and herbs, scraping the bottom of the pan with a wooden spoon. Bring it all to a boil and return the short ribs to the pan. Cover with the lid (or with an aluminum foil) and put in the oven. Cook for 2 hours, or until the meat is very tender and falling off the bones.

* Gremolata is made from parsley, lemon, and horseradish

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Categories : Beef, Fall and Winter, Main dishes/entrées, Recipes

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