Oh, how I love meals that are slow cooked for hours on a chilly Sunday afternoon. Two of my favorite meals that my mom made for us growing up were homemade egg noodles with turkey and roast with carrots, potatoes, and noodles. Both of these meals took hours to prepare and filled the whole house with an intoxicating smell. There was so much love in those dishes. I really didn’t appreciate those meals until I moved out, but even after moving two hours away to go to school, my mom would still make these special dishes for me on weekends home and load me up with leftovers for my return to school. I would eat those leftovers for both lunch and dinner for days until every last morsel was gone. A few years ago, I moved almost 10 hours away from my mom, making the quick trips home to get my favorite home-cooked meals impossible. My mom still makes these dishes for me every time I visit (along with mashed potatoes – no one makes mashed potatoes like my mom), but I’ve found myself longing for those slow cooked meals so often this winter that I’ve resorted to experimenting with a few new recipes on the road to finding my own go-to dishes.
Most Sundays over the past couple of years have been spent over at my in-laws’ house, but my mother- and father-in-law turned into snowbirds this year and left for their Florida home right after Christmas, not to return until sometime in April. More time at home on Sundays has been necessary in order to complete schoolwork, but has also allowed for extra time to get creative in the kitchen. Chicken and dumplings, gumbo, and these braised short ribs have all been the result of Sunday kitchen playtime.
These braised short ribs will fill your home with the smell of red wine, beef, and herbs, and have you begging for the timer to hurry up already. When I made these a few weeks ago, I could have sworn that the short ribs had been in the oven for 2 hours, when, in fact, it had only been 45 minutes. You will be so very hungry due to the smell alone by the time the dish is finally finished, but I would recommend that you don’t dive in right away like I did, as hard as that may be. If you follow the advice of the original recipe by the lovely Pioneer Woman, you should let your short ribs cool in the fridge for a little while to help separate and solidify the fat. It is so much easier to do it this way than it is to try to strain off the fat when the dish is still warm. I guarantee that you will be much more successful and that the dish will taste better because of it. At this time of year, you could even just sit the Dutch oven out in your garage for a little bit instead of trying to make room for it in your fridge while waiting for the fat to separate. After straining the fat, just throw the Dutch oven back in the oven until the short ribs are nice and warm again. These short ribs may even taste better reheated than they do initially (if that’s possible), so no need to worry about that.
I served my short ribs with egg noodles cooked in beef broth and freshly baked multigrain bread (carb overload). The whole dish was perfect for a cold, dreary Sunday. I hope that whatever you are eating for dinner this Sunday evening is delicious! Enjoy the rest of your weekend, friends!
- 8 whole Beef Short Ribs
- Kosher Salt and Pepper To Taste
- ¼ cup All-purpose Flour
- 6 slices bacon, Diced
- 2 Tablespoons Olive Oil
- 1 whole Medium Onion, Diced
- 2 whole Shallots, Peeled And Finely Minced
- 3 whole Carrots, Diced
- 2 cups Red Wine (I used a Shiraz-Cabernet Blend)
- 2 cups Beef Broth
- 2 sprigs Thyme
- 2 sprigs Rosemary
- Preheat oven to 350 degrees.
- Salt and pepper ribs, then dredge in flour. Set aside.
- In a large Dutch oven, cook bacon over medium heat until crispy. Remove bacon and set aside. Do not discard grease.
- Add olive oil to pan with the bacon grease, and raise heat to high. Brown ribs on all sides, about 45 seconds per side. Remove ribs and set aside. Turn heat to medium.
- Add onions, carrots, and shallots to pan and cook for 2 minutes. Pour in wine and deglaze the pan. Bring to a boil and cook 2 minutes.
- Add beef broth, 1 teaspoon kosher salt, and plenty of freshly ground black pepper. Taste and adjust salt and pepper levels as needed. Add ribs to the liquid; they should be almost completely submerged. Add thyme and rosemary sprigs (whole) to the liquid. Throw in the cooked bacon.
- Put on the lid and place into the oven. Cook at 350 for 2 hours, then reduce heat to 325 and cook for an additional 30 to 45 minutes. Ribs should be fork-tender and falling off the bone. Remove pan from oven and allow to sit for at least 20 minutes, lid on, before serving. At the last minute, skim fat off the top of the liquid. (Can also refrigerate mixture, then remove solid fat from the top and reheat in oven.)
- Serve 2 ribs on bed of egg noodles, spooning some of the juice and carrots over the top.
I served my short ribs with egg noodles cooked in beef broth and warm, crusty multigrain bread.