Long chilly winter evenings lend themselves perfectly to warm, cozy, braised meat dishes. Dishes one would never consider making in the heat of a New York summer. Dishes like braised short ribs.
Short ribs need a relatively long time to braise and become tender and succulent. As a result, any vegetable you add to the pot along with them will impart flavor, but will most likely dissolve into sauce by the time the ribs are done cooking. If you want to serve your short ribs with vegetables, you should consider adding them about two hours into the cooking time.
5 lbs of beef short ribs
1 large yellow onion
3 large carrots
6 large cloves of garlic
2 cups of medium bodied red wine
2 cups beef or chicken broth
salt and pepper
2 teaspoons dry thyme
olive oil, for sauteeing
Preheat the oven to 325F.
Preheat a heavy enamel pot over medium heat and add olive oil. Sprinkle the short ribs with salt and pepper, and sear in batches, turning as necessary. Set aside in a bowl.
Chop onions, garlic, and carrots and add to the pot. Add salt and sautee until the onions are softened. Add the short ribs back into the pot, nestling them tightly next to each other. Add the thyme and the wine, and let cook for a few minutes. Add enough broth to cover (but not drown) the ribs, allow the mixture to come up to a boil, cover tightly with the lid and place into the preheated oven for three hours.