Posts Tagged ‘grass fed beef’

Red Wine Braised Short Ribs

We ordered some wonderful grass fed beef recently and one of the cuts we got were short ribs. They need to be cooked long and slow, and are best eaten the next day.  They’re SO good. Short ribs are an inexpensive cut of meat, we paid $3.00 a pound and four pounds made six servings. The meat is similar to brisket, but even better. 🙂  Serve with Mashed Potatoes and Green Beans and you have a delicious and comforting meal.

Red Wine Braised Short Ribs

These braised ribs are even better the next day–on their own or inthe delicious sandwich that follows.

Original Recipe by Tom Valenti, chef and co-owner, Ouest, New York City



1/4 cup extra virgin olive oil

4 pounds grass fed meaty beef short ribs on the bone

Salt and freshly ground pepper

2 organic celery ribs, coarsely chopped

1 organic carrot, coarsely chopped

1 large organic onion,coarsely chopped

1/2 cup organic tomato paste

5 thyme sprigs

3 anchovy fillets, chopped

1 bay leaf

1 head of garlic, halved crosswise

1 quart organic chicken stock, homemade is preferable

2 cups dry red wine

1/3 cup white vinegar


Preheat the oven to 325°. Heat 2

tablespoons of the olive oil in a large

enameled cast-iron casserole. Season

the ribs with salt and pepper. Add half

of the short ribs to the casserole and

cook over moderately high heat until

browned, about 6 minutes. Transfer the

ribs to a plate. Repeat with the

remaining oil and ribs.


Add the celery, carrot and onion to the

casserole and cook over moderate

heat until softened, about 7 minutes.

Add the tomato paste and cook,

stirring, until glossy, about 2 minutes.

Add the thyme sprigs, anchovies, bay

leaf and garlic and cook, stirring, for 2

minutes. Add the stock, wine and

vinegar and bring to a boil. Return the

short ribs to the casserole, then cover

them and braise in the oven until the

meat is very tender, about 3 hours.


Transfer the ribs to a platter. Strain the

braising liquid, pressing hard on the

solids; skim the fat. Season with salt

and pepper. Serve half of the ribs with

some of the sauce. Reserve the rest in

the remaining sauce for sandwiches.

The short ribs can be refrigerated in their

sauce for 3 days.


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