Far from a short story

Patience is required as this recipe, filled with fresh
aromas, needs time to reach its maximum enjoyment
point, but it will likely become the hot topic at the table.

By Phyllis Stein-Novack

Add Comment Add Comment | Comments: 0 | Posted Nov. 29, 2012

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Beef braised in red wine and stock is one of our favorite one-pot wonders. I always buy chuck and cook it on top of the stove for about three hours.

During a cool spell, Whole Foods already sold out of chuck, so Sebastian the butcher recommended I substitute Boneless Short Ribs for the stew meat.

Short ribs have become a restaurant menu favorite over the past few years. They can be braised in wine, stock or even beer. Chef Tre Wilcox prepared short ribs in a Corona sauce, which he served over cheddar grits during a “Top Chef” edition of restaurant wars. I had to try preparing short ribs at home.

Sebastian told me the cooking time for braising is the same as for chuck. Short ribs are about four inches long and can be cooked in this state or cut into thirds. Onions, shallots and garlic are the aromatics of choice along with bay leaves and a sprinkling of dried thyme leaves. Mushrooms sautéed in butter go into the pot during the last 30 minutes of cooking time.

You can serve short ribs with buttered noodles or mashed or sautéed potatoes. I recently played around with a sweet potato recipe that brought smiles around the dining table.

Sturdy greens are called here as they add flavor and texture to the dinner. Broccoli rabe, Swiss chard or kale are fine choices.

Boneless Short Ribs


Enough canola oil to coat the bottom of a 4-quart pot

3 pounds of boneless short ribs, at room temperature, wiped dry with paper towels

2 large onions, diced

2 shallots, sliced

4 fat garlic cloves, sliced

Kosher salt and freshly ground black pepper, to taste

4 heaping tablespoons of flour

2 cups of beef broth

1 cup of dry red wine

2 heaping tablespoons of tomato paste

2 large bay leaves

Sprinkling of dried thyme


Heat the oil over medium-high. Add the short ribs and brown them on each side. Remove to a bowl using a slotted spoon.

Sauté the onions and shallots for about five minutes. Add the garlic and sauté for a few minutes more while being careful not to burn the garlic.

Return the short ribs to the pot and sprinkle with the flour. Sauté the beef until the flour loses its raw appearance.

Add all of the remaining ingredients, bring the contents of the pot to a boil, lower to simmer, cover the pot with the lid and simmer for about three hours.

Serves four.

Quick No Fuss Mashed 
Sweet Potatoes


4 jumbo yams or sweet potatoes, washed and dried 

Kosher salt and freshly ground black pepper, to taste

4 tablespoons of unsalted butter

Sprinkling of cinnamon


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