Tag Archives: Wine

Red Wine-Braised Short Ribs

10 Nov

I found this recipe 2 years ago in Bon Appetit magazine and instantly knew it would be a hit.

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It is the perfect cold-weather food for a nice night staying indoors with a fire going and something good on the tv! Or if you are having a casual dinner with a couple friends…..It’s so darn good!!

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This dish couldn’t be simpler to throw together. You brown the meat, cook the veggies, pour in the liquids and the meat, and then toss in the herbs.

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Here is a before shot – this is right before the dish braises in the oven for 2 hours:

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And now here is a shot once the dish comes out of the oven. I cant stand how good this is:

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For some reason, we didn’t serve with mashed potatoes. We were feeling more like potato pancakes instead.

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The best thing about this recipe is that once you do a few mins of prep-work upfront, you just have to let the dutch oven do its magic in the oven for a couple hours. I really urge you to give this a try – it’s an unfancy gourmet dinner that will please everyone!

Red Wine-Braised Short Ribs

Ingredients:

  • 5 pounds bone-in beef short ribs, cut crosswise into 2” pieces
  • Salt and pepper
  • 3 tblsp vegetable oil
  • 3 medium onions, chopped
  • 3 medium carrots, peeled and chopped
  • 2 celery stalks, chopped
  • 3 tblsp flour
  • 1 tblsp tomato paste
  • 1 bottle of dry red wine (preferably a cab)
  • 10 sprigs flat-leaf parsley
  • 8 sprigs thyme
  • 4 sprigs oregano
  • 2 sprigs rosemary
  • 2 fresh or dried bay leaves
  • 1 head garlic, halved crosswise
  • 4 cups low-salt beef stock

Directions:

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 tblsp drippings from the pot.

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 and 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 then lower heat to medium and simmer until wine is reduced by half – about 25 minutes.

Add all herbs to the pot along with garlic. Stir in the stock. Bring to a boil, cover, and transfer to oven. Cook until short ribs are tender – about 2 – 2.5 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. Serve in shallow bowls over mashed potatoes with sauce spooned on top.

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Herbed Mushrooms in Wine

19 Feb

Robb and I LOVE having mushrooms as a side dish. We sautee them mostly – and sometimes we’ll keep it simple with a regular butter/shallot sautee…and sometimes we use this other mushroom recipe that we love. We like to use a mixture of mushrooms – white, portabella, oyster, maitake, etc….

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But we were looking for something a smidge different that used a bit less butter but offered more taste.

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Robb went onto AllRecipes.com and perused some recipes and found this gem! As soon as I looked at it I knew it would be great.

I didn’t know how great.

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This mushroom side dish is DELICIOUS and so simple. I was able to use fresh herbs from the garden still (thank god they haven’t died yet). The wine tasted great with the shrooms, too! And the salt really pulls the flavor of the wine through.

Herbed Mushrooms in Wine

Ingredients:

  • 1 tblsp olive oil
  • 1 tblsp non-salted butter
  • 1.5 pounds fresh mushrooms
  • 1 tsp Italian seasoning (I used oregano and thyme and basil)
  • ¼ cup dry white wine
  • 2-3 cloves garlic
  • Salt and pepper to taste
  • 2 tblsp fresh chives or parsley

Directions:

  1. Heat the oil in a skillet over medium heat. Place mushrooms in the skillet, season with Italian seasoning, and cook 10 minutes, stirring frequently.
  2. Mix the wine and garlic into the skillet, and continue cooking until most of the wine has evaporated. Season with salt and pepper, and sprinkle with chives. Continue cooking 1 minute.
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