Tag Archives: braised beef short ribs

Zesty Herb and White Wine Braised Beef Short Ribs

17 Nov

I generally like to prepare marinades and rubs and all that jazz from scratch, but Zak and I bought a few McCormick Grill Mates to have around for a rainy day a few weeks ago.  The three little packets were starting to look so lonely leaning sadly against my huge stockpile of vinegars, so I thought I would try one out with short ribs.  I was really happy with the results.  Served over jasmine rice, these ribs were filling, tender, and packed with flavor.  Plus, short ribs are easy.  They’re hands off.  If you are feeling lazy, go ahead and skip roasting these in the oven for the extra fifteen minutes.  Short ribs suck up flavor, they melt off the bone (as you can see from the picture), and it takes almost nothing to make them taste amazingly decadent without any effort.  And that is why beef short ribs are the only beef item you’ve seen on this blog.  Well, that and the fact that we try to keep our red meat to a minimum.  But when we eat it … it’s almost always beef short ribs.

Zesty Herb and White Wine Braised Beef Short Ribs

1 cup jasmine rice, cooked according to package instructions

2 lbs. beef short ribs

1 package McCormick Grill Mates Zesty Herb Marinade, which requires:

  • 1/3 cup water
  • 3 tbs. canola oil
  • 3 tbs. white wine vinegar

Freshly cracked black pepper

1 tbs. canola oil

1 cup homemade chicken stock

1/2 cup white wine plus 1/4 cup white wine, divided

1/2 tsp. dried sweet basil

Whisk together 1/3 cup water, 3 tbs. canola oil, 3 tbs. white wine vinegar, and package McCormick Grill Mates Zesty Herb Marinade.  Add meat to marinade in a casserole dish and season with freshly cracked black pepper.  Spoon marinade over ribs.  Let ribs marinate roughly 1 hour, turning once.  Remove ribs from casserole dish, reserving marinade.

Heat 1 tbs. canola oil over medium-high heat in a large skillet.  Add ribs and brown on all sides, roughly 3 minutes per side, working in batches if necessary.  Meanwhile, whisk homemade chicken stock and 1/2 cup white wine into marinade.  Transfer browned ribs back into casserole dish.  Deglaze pan with remaining 1/4 cup of white wine and pour into casserole dish with ribs.  Cover with ribs with tinfoil.  Place in refrigerator and marinate overnight.

Preheat oven to 200º.

Place short ribs in oven and bake until tender and falling off the bone (ours were in the oven for about 10 hours).  After about seven hours and then every hour after that, I removed the ribs from the oven and spooned off the fat that had pooled to the top (save it, it’s great a great base for a warm salad dressing or in which to sauté a leafy-green side).

Raise oven temperature to 350º.

When ribs are cooked, remove from braising liquid and keep warm under tinfoil.  Simmer braising liquid over medium high heat in a medium sauce pan until reduced by 3/4.  Coat short ribs with sauce and then place, uncovered, in oven for 15 minutes until edges are browned and crispy.

Serve over jasmine rice with a few extra spoonfuls of reduced sauce and dried sweet basil.

Shredded Braised Beef Short Ribs with Egg Noodles

12 Sep

I love short ribs.  They are versatile, rich, decadent, delicious and extremely cost effective.  I can rarely resist the very minimal price tag, and so have had to find a variety of ways to serve them.  This dish was so amazingly, mouthwateringly good that I’ll be making it, or a small variation on it, again in the very near future.  I prepared the marinade the night before serving, marinated overnight, and then popped these in the oven before I left for school in the morning.  It was such a load off to come home from a long day of studying and just have to boil some noodles, shred up the meat, and feast on 9 hours of slow-braised flavor.  This dish is comfort food at it’s finest.

As you may notice, this is very similar to my Tomato and Wine Braised Beef Short Ribs with Creamy Polenta.  I included it on the page, though, because it really illustrates how a few small changes to some standard ingredients and techniques can create a dish with an entirely different feel, even if the flavors are very similar.

Shredded Braised Beef Short Ribs with Egg Noodles

Serves 2

Shredded Braised Beef Short Ribs:

5 beef short ribs

Kosher salt and freshly cracked black pepper

1 tbs. dried thyme

1 tbs. dried parsley

1 tbs. canola oil

3 cloves garlic, smashed

2 cups red wine (I used a very bold burgandy)

2 cups homemade chicken stock

1 tbs. Worcestershire sauce

1 tbs. red wine vinegar

1 tbs. balsamic vinegar

2 medium carrots, chopped

2 medium onions, cut into wedges

2 ribs of celery, chopped

1/2 cup button mushrooms, sliced

Non-stick cooking spray

Season beef short ribs with kosher salt, freshly cracked black pepper, dried thyme and dried parsley.  I let them sit in the refrigerator a few hours to help the flavors develop, but you could skip right to the next step if you’re pressed for time.  Heat the canola oil in a large skilled over high heat.  Sear the short ribs.  Spray a large casserole dish with non-stick spray and place the seared ribs into the casserole dish.  Add the garlic, wine, chicken stock, Worcestershire, red wine vinegar, and balsamic vinegar.  Cover the casserole and let marinate overnight.

Preheat oven to 200º.  Place covered casserole in the oven and braise, turning once, 8 hours.  Add the chopped vegetables and braise an additional 1-2 hours until vegetables and tender and meat is separating from the bones.  Remove casserole from oven.  Now is a good time to start boiling the water for the egg noodles.

Separate solids and liquids through a colander.  This makes it easier to pick out the beef bones.  If any meat remains attached to the bone, remove it.  Remember to save your bones for stock by letting them cool and them placing them in a zip lock in the freezer.   Add all ingredients to a large sauce pan and heat to a simmer over medium-high heat in order to reduce sauce by 1/2.  Meanwhile, shred the beef with two forks.  Taste the sauce for seasoning and adjust levels of vinegar, salt and pepper as necessary.

Egg Noodles:

Cook according to package directions.

Serve shredded beef and vegetables over the egg noodles.  Ladle some sauce over top and enjoy.

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