Hello! How are you? Fall is here! It is by far, my favorite season and I'm so excited to share my new favorite, easy, warm recipe. Anything fall off the bone is great. Also, anything I can cook in one pot is great too! Oh and it must go well with red wine. Yes, in case you're wondering, this does fit that criteria.
Anything that can be left alone for several hours in the oven is easy. This is indeed one of those things, although we fancy it up by using the leftover broth to create a fancy-tasting and sounding sauce. In reality, it couldn't be less fancy, but I digress.
For the short ribs, you will need (approximately):
- 2 lbs bone in short ribs
- 1/2 bottle dry red wine (cab sauv works best)
- kosher salt and black pepper
- 1 lb carrots, chopped
- 1 white or yellow onion, chopped
- 1/2 lb celery, chopped
- 1 head garlic
- fresh herbs: thyme, rosemary, oregano, sage
- 2 tbsp tomato paste
- canola or vegetable oil
- 1 thick slice bacon or pancetta, chopped into bits
First, heat up the canola or vegetable oil in a large dutch oven. As this is heating up, pat your short ribs dry with paper towels and sprinkle with salt and pepper. Once this is hot, saute your bacon/pancetta until starting to crisp on the edges, rendering the fat. Then, in batches, brown your short ribs until nice and crispy-looking.
Remove them from the pot. There should be a good amount of oil in the pot. Next, we're going to saute the aromatics. Throw in your chopped onion, carrot, and celery, along with the head of garlic. Stir until brown and the onions become somewhat translucent. To this, add your fresh herbs.
It should really start to smell nice now. Add a pinch of kosher salt and another crack of black pepper. Preheat your oven to 350 degrees F.
Once the vegetables are soft, dig a little hole into the center and squeeze your tomato paste into it. Saute it over the direct heat. Take a whiff. Oh yeaah.
Add half a bottle of red wine, taking care to scrape the bottom of the pot to get all those delicious brown bits. Nestle the short ribs into the pot, and then top with additional water so that the short ribs are just covered. Put the lid onto the pot and slide this into the oven to cook for the next 4 hours or so.
For the mushrooms, you'll need (approximately):
- 1/4 cup balsamic vinegar
- 1/4 cup wine
- 1 cup strained broth from the short ribs
- 1 tbsp flour (all purpose is fine)
- 1 tbsp butter
- 1/2 cup or so cleaned mushrooms. I used baby portobellas and oyster mushrooms, although shiitakes would work well too.
To clean mushrooms, trim away any hard or woody stems. Wipe the dirt off with a brush or paper towel. NEVER rinse them in water! I sliced the baby bells into halves, but feel free to leave them whole if that is your preference.
Once your short ribs are done and ready to serve, use a ladle to bring the broth into a saucepan. Heat this over medium heat. Once it starts bubbling, sprinkle some flour into it to thicken it. Add your balsamic and red wine. Stir with the bottom of a big spoon, or you can whisk it so that the sauce reduces. Taste and add salt if necessary.
Once the sauce reduces by about a third, throw in your pat of butter and whisk until it's melted. Toss in your mushrooms and turn the heat off so that the residual heat cooks the mushrooms. Stir until it's coated and spoon over your short ribs to serve.I prefer the short ribs served over creamy polenta (it's true, I can't get enough of it!), but it would go great over mashed potatoes, or creamed parnips. If you have any leftovers (which I really can't guarantee, this is SO GOOD), shred them with a fork and throw them into a red sauce with papparadelle. It's really the easiest. You must do this. I insist.