As the weather gets a little cooler, I start thinking about comfort foods. A friend of mine has an amazing garden and she visited me a few weeks ago. Lucky for me, she brought all kinds of wonderful veggies from her garden. Both fresh and canned. One of the veggies she brought were potatoes. I think mashed potatoes are the perfect comfort food. Add some tender meat and roasted carrots and you are in heaven!
I love beef short ribs. They have that rich fatty flavor and when braised slowly for hours, melt in your mouth. So last night for dinner we had braised short ribs, mashed potatoes and oven roasted carrots.
This is one of those recipes that require just a few minutes of prep time and then the rest of the afternoon, you can sit back and enjoy the wonderful aroma of the tomatoes, garlic, onions and wine wafting through your house. Use a good red wine while making this dish and serve the rest with dinner.
Recipe ~ Serves 6
6-8 boneless beef short ribs
1 tablespoon olive oil
1 large onion, chopped
4 large garlic cloves, minced
1 and 1/2 cups dry red wine
32 ounce can whole tomatoes including liquid, coursely pureed in a blender
1 and 1/2 cup beef broth
2 tablespoons Worcestershire sauce
1 teaspoon dried rosemary, crumbled
1/2 teaspoon salt
1 and 1/2 cups frozen pearl onions
1 cups sliced cremini mushrooms
Garnish: chopped fresh parsley leaves
Pat short ribs dry and season with salt and pepper. In a heavy dutch oven heat oil over moderately high heat until hot but not smoking and brown ribs in batches, transferring with tongs to a large bowl.
Add chopped onions to dutch oven and cook over moderate heat, stirring, until golden. Add garlic and cook, stirring, 1 minute. Add wine, tomatoes, broth, Worcestershire sauce, rosemary and salt. Bring to a boil. Add ribs, including any juices that have accumulated in bowl and simmer, covered, 30 minutes.
Add pearl onions and mushrooms, stiring and pushing down to make sure they are covered by liquid, simmer uncovered 1 and 1/2 to 3 hours until meat is tender. Transfer meat to a bowl. Increase heat to medium high, stirring braising liquid occasionally, until slightly thickened. Reduce to low, return ribs to dutch oven and cook until heated through. Serve with mashed potatoes and oven roasted carrots. Garnish with parsley.
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