short ribs in red wine gravy are easy comfort food at its best!
Note: this recipe for short ribs in red wine gravy is one of my earliest (and is over 20 years old!). It still holds up beautifully, so I took the opportunity to update the photos and instructions as I was making it for dinner recently!
I’ve never understood people who say that summertime entertaining is easier. Yes, you can just “throw things on the grill”. But the grill needs to be watched – and tended to – constantly. And then there are the side dishes to contend with – all of which have to be timed perfectly, so that everything can be served at once.
Meh.
Now winter? That’s my season (for cooking, anyway) – and this is one of my very favorite winter dishes.
These short ribs in red wine gravy pretty much shout “Winter Supper”. At least how I picture winter supper to be. You know what I mean – a long-simmering, mostly-hands-off dish that fills the kitchen with warmth and heavenly aromas.
Even better? The entire dish can be made a day or two in advance, and re-heated while you prepare some buttered egg noodles or mashed potatoes.
Are you a “winter cook” too, or do you prefer summertime entertaining? What is your quintessential winter meal? Please share!
It’s only February….
adapted from Bon Appetit
2 tablespoons olive oil, plus extra if needed
3 pounds short ribs, patted dry and generously seasoned with salt and pepper
1/4 cup flour
2 large onions, chopped
3 large carrots, peeled and thickly sliced
3 large celery stalks, thickly sliced
3 garlic cloves, minced
2 teaspoons dried thyme
1 teaspoon caraway seeds
2 large plum tomatoes, chopped
2 bay leaves
3 cups canned beef broth
2 cups dry red wine
Buttered egg noodles or mashed potatoes
Heat the oil in a 5-quart Dutch oven (or other large pot) over medium high heat. Dredge the ribs in the flour (tapping off any excess). Working in batches, place the ribs in the hot oil and cook, turning once, till nicely browned on both sides. Transfer to a bowl and repeat with remaining ribs – do not discard the leftover flour.
Turn the heat down to medium and saute the onions, carrots and celery in the fat that is left in the pot till caramelized and tender, about 20 – 30 minutes.
Add the garlic, thyme and caraway seeds to the pot and stir for 1 minute. Add the tomatoes, bay leaves, ribs (along with any accumulated juices), broth and wine and bring to a boil. Reduce heat to medium-low, cover and simmer for 1 hour.
Uncover the pot and simmer for 30 minutes, occasionally spooning fat from surface. Add 2 tablespoons of the fat into the reserved flour and mix till smooth. Spoon this “paste” into the sauce and simmer for 30 minutes more. Season with salt and pepper.
Serve ribs and gravy over buttered noodles or mashed potatoes.
This delicious recipe brought to you by Sheri Silver
https://sherisilver.com/2022/02/08/winter-cooking/
Here are 5 more winter dishes to get you through these next few months!
One Pan Chicken and Vegetables
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Hi! I'm Sheri!
Welcome to my little corner of the web where you’ll find easy, delicious recipes, the best kitchen hacks and simple tips for turning your home into a clean haven that is free of toxins. So glad you’re here!
Thanks Sherri! This sounds delicious. I am a winter cook too. I love hearty meals. My youngest boys (twins that are seniors) have this week off of school. I was looking for a recipe that we could cook together. They are going off to college next year, and need to get in as many basics as possible. I know they won’t be cooking like this in college, lol. But it has everything I needed, including several hours of time with them 🙂
I love that this will be part of your time spent with them. Enjoy!!
Don’t know what possessed me to “order” some short ribs at the Farmer’s Market…I think having had Kayla home and cooking some delicious meals for us left me with residual false ambition about my cooking ability and interest…
I knew you’d be able to rescue me.
AND….now I have to implement. It’s far from cold outside but at least it’s raining today.
Wish me luck.
I’m “on call” if needed. xo