BRAISED SHORT RIBS

BY EMILY NORRIS SOUTHERN FRIED SKINNY

TThis is a dish that is sure to impress anyone from your in-laws and your neighbors to your spouse. The flavors taste complex and the plating is so fancy. But here’s the secret: it’s not difficult.

INGREDIENTS

• 4 tbsp. salted butter

• 4 tbsp. olive oil

• 4-8 beef short ribs

• 3 whole diced carrots

• 1 yellow onion, quartered

• 3 stalks celery, quartered

• 2 cloves garlic

• 3 sprigs fresh thyme

• 3 sprigs fresh parsley

• 2 bay leaves

• 3 cups beef broth

• 2 tbsp. tomato paste

• 750 ml cabernet sauvignon

Instructions

Preheat oven to 250 degrees

Lightly salt and pepper each side of ribs. In a Dutch oven, or oven safe pot, add oil and sear every side. Remove from pan. Leave oil and grease in Dutch oven and add onion, celery and carrots. These don’t need to be neatly chopped, you can even leave the skin on your onions. After about 8-10 minutes, veggies should be tender. Add in garlic and stir until fragrant. Stir in tomato paste. Next, add in full bottle of wine, broth, spices and bay leaves. Bring to a boil, turn down and let simmer for 15 minutes. Turn off heat, add ribs back in and make sure they are covered with your liquid. Cover and place in preheated oven. This is going to sit under your low heat for 2 hours.

After 2 hours, remove pan from oven and fish out your ribs. Bones should slide right out and you’ll be shocked at how tender this meat is.

Pour liquid and veggies through a strainer, but be sure you have a bowl under your strainer. Toss veggies. We’re only working with the gravy here. Save a dish and pour your liquid back into your Dutch oven. Add butter and begin stirring over medium heat. Let gravy reduce and thicken up.

Serve ribs over mashed potatoes, pour gravy on top and garnish with chives.