Red Wine Short Ribs

As an aside, while cooking a lasagna a couple days ago I realized I had forgotten to purchase the mozzerella cheese. So I made a quick run to the grocery store, while hungry. This is the death knell for me. Also, P specifically asked me to go down not one, but TWO junk food aisles (mixed nuts and ice cream). So, of course, I purchased the cheese, and two bags of junk food. Not to bad, but ice cream, nuts, crackers, and....Pringles. I *never* buy Pringles. They don't even resemble potato chips. Even worse, these were labeled "multi-grain". Which is hilarious. A chip, masquerading as potato, is now touting it's multi grain promise. Reading the ingredients, these "potato chips" are made of rice flour, potato, corn, wheat, and get this...black beans. They pretty much violate all of Michael Pollan's principles in one fell swoop. And now I feel extremely guilty for eating them. Sigh.

But since I probably won't buy Pringles again for several years, it's ok, right? I mean, unless I go down the junk food aisle hungry again.

So I tried making Short Ribs for the first time last weekend. I have had them at restaurants, but never purchased them to cook at home. I have saved this recipe from Southern Living since Jan 2008. Does anyone else do that? I have this huge stack of recipes pulled out of magazines, and you would think if I hadn't made it in two years, I would throw it away. Nope. I just keep saving until I feel like making it.

This short rib recipe was very good. The beef is tender and flavorful. Southern Living recommended serving it as an open faced sandwich with arugula and blue cheese, which does sound delicious. I just served them over mashed potatoes. The one thing I will say, unless you plan to shred the beef before serving it, I would trim the fat from the short ribs and remove the membrane. I purchased these ribs from a local cattle rancher, and they were very fatty! Once shredded the beef was wonderful though.

Red Wine Short Ribs-adapted from Southern Living

5-6 pounds beef short ribs
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground pepper
6 garlic cloves, pressed
2 carrots, coarsely chopped
2 celery ribs, coarsely chopped
1 onion, coarsely chopped
1 (14.5-oz.) can Italian-style diced tomatoes
2 cups dry red wine
1 cup chicken broth
2 fresh rosemary sprigs
1 fresh thyme sprig
1 fresh oregano sprig

Sprinkle ribs evenly with 1/2 tsp. salt and 1/2 tsp. pepper. Cook ribs, in batches, in a large skillet over medium heat 4-5 minutes on each side until browned.

Meanwhile, in a Dutch oven over medium heat, add garlic and next 3 ingredients to Dutch oven. Cook, stirring occasionally, 6 to 7 minutes or until vegetables are tender and browned. Stir in tomatoes and next 5 ingredients. Add ribs to Dutch oven, and bring to a boil; cover tightly with heavy-duty aluminum foil and lid.

Bake at 350° for 3 1/2 to 4 hours or until ribs are very tender. Remove ribs and herbs. Discard herbs. This smelled delicious while cooking.  The Southern Living recipe says to make a gravy, which I did, but I didn't like it and despite draining was very fatty. So if you would like to make a gravy, see the link to SL above. It really wasn't needed as the ribs very so tender.

Served over mashed potatoes!

Yum!