I do not buy into all the hype over Valentines day. I do not like chocolate (I know I am a weird one), I do not enjoy going out to eat with 1000’s of other couples and fighting the crowds/reservations etc, and even attempting to walk into a Hallmark stresses me out. But I do enjoy a nice dinner at home, splurging on a nice bottle of wine and I am very thankful for the man I married. So on this Valentines day we opted for dinner in, per usual, and had Braised Beef Short Ribs with Goat Cheese Mashed Potatoes and a salad!
Ok trust me on this, this really is an easy recipe…don’t be intimated by the ingredients or length of time. It does take some preparation and a little while to cook (we didnt eat till after 8 so in anticipation I bought cheese for the husband to munch on…heaven forbid he starves 😉 ). But once the dish is in the oven (maybe 30 mins prep time), you can pour a glass of wine, sit back and relax until your dinner is ready! The hard work is over and its just a waiting game. And was it worth the wait! The meat was fall off the bone tender and melted in your mouth. Then pair that with the creaminess of the goat cheese mashed potatoes and the red wine sauce that braised with the meat, well you pretty much have perfection!
If your mouth isnt watering it should be! Also this makes a lot when serving just 2 BUT makes a great left over lunch 🙂 .
Braised Beef Short Ribs
Adapted from Bon Appetit:
- 5 lbs bone in beef short ribs (I think I only had 4 lbs)
- Salt and pepper
- 3 tablespoons olive oil
- 3 medium onions chopped
- 3 medium carrots chopped
- 2 celery stalks chopped
- 3 tablespoons all purpose flour
- 1 bottle of dry red wine
- 10 sprigs flat leaf parsley
- 8 sprigs thyme
- 2 bay leaves
- 1 head of garlic halved
- 4 cups of beef stock
1. Preheat oven to 350°. Season short ribs with salt and pepper. Heat oil in a large Dutch oven over medium-high heat. Working in 2 batches, brown short ribs on all sides, about 8 minutes per batch. Transfer short ribs to a plate. Pour off all but 3 Tbsp. drippings from pot.
2. Add onions, carrots, and celery to pot and cook over medium-high heat, stirring often, until onions are browned, about 5 minutes. Add flour and tomato paste; cook, stirring constantly, until well combined and deep red, 2-3 minutes. Stir in wine, then add short ribs with any accumulated juices. Bring to a boil; lower heat to medium and simmer until wine is reduced by half, about 25 minutes. Add all herbs to pot along with garlic. Stir in stock. Bring to a boil, cover, and transfer to oven.
3. Cook until short ribs are tender, 2–2 1/2 hours. Transfer short ribs to a platter. Strain sauce from pot into a measuring cup. Spoon fat from surface of sauce and discard; season sauce to taste with salt and pepper.