Stay in the know! Sign up to get Fauquier County news updates delivered to your inbox.
Advertise on Fauquier Now!
Do you support the $40-million middle school plan? Vote!
Free classifieds! Members can also post calendar events, news, opinions and more ... all for free! Register now!
Login · Forgot Your Password?
December 5, 2018

Braised short ribs make a hearty winter meal

Photo/Ellen Fox Emerson
In addition to ribs, braising works well with roasts, lamb shanks and pork chops.
Braising is a cooking technique I really enjoy during the winter months. The meat cooks slowly; the house fills with a wonderful aroma, and when done the savory meat falls off of the bone. There’s nothing more comforting or welcoming on a chilly day.

Braising increases the flavor and softens the texture of meat. The ingredients are simple. Typically, a tough cut of meat cooks with a medley of diced onions, carrots and celery, herbs and wine.

The technique works with roasts, short ribs, lamb shanks or pork chops. Tougher cuts benefit the most when using this long, slow cooking process.

This is not the dish to make if you’re in a hurry. It takes the better part of four hours to prepare, but only an hour of active time. The meat is first browned on all sides, transferred to a plate while the vegetables cook and then finished in a covered pot at a low temperature in the oven.

Serve in soup plates or shallow bowls, complemented with polenta, mashed potatoes, pasta or cheese grits and garnished with fresh parsley.

It is even better if cooked one day and reheated the next. A great make ahead meal.

Braised Short Ribs

3-½ pounds beef short ribs
Black pepper
3 tablespoons olive oil
1 large onion, chopped
4 medium carrots, peeled, chopped
2 celery stalks, peeled and chopped
3 tablespoons gluten-free flour
2 tablespoons tomato paste
1 750-milliliter bottle dry red wine (Cabernet Sauvignon)
1 teaspoon thyme
2 bay leaves
4 cloves of garlic, minced
2 cups beef stock

Season the 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 ribs to a plate.

Preheat oven to 350°F.

Add onions, carrots and celery to pot and cook over medium heat, stirring often, until onions are translucent, about 5 minutes. Stir in garlic and cook for one minute. Add flour and tomato paste; cook, stirring constantly, until well combined, 2 to 3 minutes. Stir in wine, add short ribs and any accumulated juices and bring to a boil. Add thyme and bay leaves then stir in stock. Bring to a boil again, cover and then transfer to oven.

Cook until ribs are tender, 2½ to 3 hours. Transfer short ribs to a serving platter.

> Click here for information about Ellen’s cookbook, No Sacrifices — Entertaining Gluten-Free

Member comments
Please, be polite. Avoid name-calling and profanity.
For credibility, sign your real name; stand behind your comments. Readers will give less credence to anonymous posts.
To comment, please log in or register.
Facebook comments
Enter your email address above to begin receiving
news updates from via email.
Tuesday, February 19
Teacher turnover a “crisis situation” that drives plan for salary increases, Superintendent David Jeck tells board
Monday, February 18
VDOT project would improve visibility for northbound motorists approaching dangerous Vint Hill Road intersection
Monday, February 18
he Fauquier County Circuit Court clerk’s office recorded these real estate transfers Feb. 8-14, 2019
More Fauquier news
© Copyright 2011-2018

50 Culpeper Street, Suite 3
Warrenton, Virginia 20187
Crime Log
Add Your News
The Big Picture
Ellen’s Kitchen
and Garden

Real Estate
For Sale
Legal Notices
Post an Ad
Terms of Service