Warm up with Red Wine Braised Beef Short Ribs February 27 2015

It has been cold here in New York, really cold for that matter.  I am always looking for a way to warm up and what better to do than cook some comfort food.

My husband picked up some beef short ribs at the butcher this week and that inspired a dish of Red Wine Braised Beef Short Ribs along with some mashed cauliflower and sautéed broccoli rabe.  This dish is sure to warm you up from the inside out and uses spices from my good friend Lior of La Boite Spices.

Here is the recipe. I hope you will enjoy it as much as I did.

Happy Friday,





7 bone-in beef short ribs (you can use boneless if you prefer)

Salt to taste

4 tablespoons Pierre Poivre

2 tablespoons olive oil

3 onions, peeled and cut into a small dice

5 large carrots, peeled and cut into a small dice

4 celery stalks, cut into a small dice

5 cloves garlic

10 large button mushrooms, cut into eighths

2 cups red wine (open something nice so you can drink the rest of the bottle while the beef is cooking, my husband suggests a Rhone wine but any good red wine will do)

2 cups chicken stock


Pre-heat oven to 325 F. Place 3 ½ quart Dutch oven over medium-high heat.

Season the short ribs with the salt and Pierre Poivre.  Add the olive oil to the Dutch oven.  Sear the short ribs 3-4 at a time. Remove from the pot and reserve. Turn the heat down to medium-low.

Add the onions, carrots, celery and garlic and sweat until tender. Add the mushrooms and continue cooking for 2 minutes. Then add the wine and reduce by half. 

Add the short ribs and chicken stock to the pan.  Bring to a simmer. Cover and place in the oven for 3 hours.

Remove the short ribs from the sauce and continue to simmer until it has reduced to a nice glaze.  Add the short ribs back to the pot and glaze with the reduced liquid.  Cover to keep warm while you prepare your other vegetables.