Call me crazy, but sometimes I make a fancy dinner with the plan of enjoying it alone over a book or while watching a movie. I love having people over and relish trying new recipes on friends but there’s something peaceful about being able to get into a rhythm in the kitchen and not having to worry about someone coming over on time or dealing with picky eaters let along food allergies. I get to take my time, tweak a recipe as many times as necessary, and not feel bad in the slightest whether I end up eating at 5:30pm or 11pm. That said, I rarely turn down a last minute guest!
I found the recipe that I based this off of on Bon Appetit’s list of great braising recipes. As I often do I tweaked it significantly, scaling it down for two, mixing it up with the vegetables, and serving it over buttered egg noodles rather than the suggested mashed potatoes. I love the addition of mushrooms because it adds to the recipe’s overall earthiness and ups the vegetable count which is never bad. As far as choosing egg noodles over mashed potatoes, I love mashed potatoes but avoid pairing them with heavy foods like braised beef because they have a habit of sitting in your stomach like a rock. The egg noodles are a solid pairing especially when they become coated with the reduced red wine sauce. Once again, booze has found a way into my food!
If you want to scale this recipe up to serve more, it is really quite easy! Just plan on 2-3 short ribs per person, throw in the amounts you want of each vegetable ingredient, and use equal parts wine and stock until the ribs are almost completely covered before going into the oven.
Red Wine-Braised Beef Short Ribs (serves 2-3)
- 2 lb beef short ribs flaken style then cut between each bone
- 2 medium carrots, chopped into 1/2″-1″ segments
- 1 stalk celery, chopped finely
- 1 medium yellow onion, chopped coarsely
- 1.5 tbsp flour
- 3/4 tbsp tomato paste
- 2 cups red wine, preferably Cabernet Sauvignon
- 1 cup baby bella mushrooms, stems trimmed
- 1.5 cups white mushrooms, stems trimmed
- 2 sprigs fresh oregano
- 2 sprigs fresh thyme
- 2 sprigs fresh rosemary
- 2 dried bay leaves
- 1 head of garlic with the top cut off and outer skin removed
- 1/3 cup + 2 tbsp parsley, chopped finely
- 2 cups beef stock
- 1/2 tbsp butter
- egg noodles
- Salt + Pepper
- Preheat oven to 350 F
- Season short ribs with salt and pepper on all sides. Brown ribs in a dutch oven or deep braising pan over high heat. Transfer to a plate.
- Lower heat to medium, add carrot, celery, and onion to cooking dish. Sauté, stirring frequently, until browned and onions are translucent.
- Add flour and tomato paste, stir constantly until flour is cooked and the tomato paste is distributed evenly. When well combined add mushrooms and red wine.
- Nestle short ribs into the pan. Bring the liquid to a boil, reduce to simmer, and cook until the liquid has reduced by half, about 20 minutes.
- Add all herbs (except 2 tbsp of chopped parsley) to the dish and nestle garlic head in the center.
- Pour in beef stock, cover, and transfer to the oven.
- Cook for 2 -2.5 hours of until the meat is falling of of the bone.
- Remove from oven, pull the ribs out of the liquid, and set aside.
- Place dish back on the stove top over high heat and reduce the liquid (with vegetables in it) by at least half.
- While the liquid is reducing, cook the egg noodles and toss with parsley and butter.
- Season sauce with salt and pepper.
- Place ribs over pasta, two per dish. Spoon sauce and veggies over everything. Serve.