Entrées,  Recipes

Red Wine Braised Short Ribs with Root Vegetables and Thyme

I picked up some beef short ribs a while back from the Farmers’ Market that have been in the freezer, and this was the perfect night to cook with them. I thawed them out, patted them dry with paper towel, sprinkled them with salt and pepper, and seared them on all sides in olive oil in a dutch oven. Once they were nice and brown, I poured in 1/2 cup of red wine (I used a Cabernet Merlot blend) and 1/2 cup water, and tossed in some chopped carrots, red onions, turnips and a few whole cloves of garlic. I added a few sprigs of thyme, lowered the heat and let it simmer, covered, for about 2 hours, until the meat was tender. I took the meat and veggies out of the pan and brought the liquid up to a boil, added a bit of flour and let it thicken into a nice sauce. I seasoned the sauce with salt and pepper and dinner was ready! It was a really low maintenance meal, and it turned out really tasty!

Ashley Covelli is a food photographer, recipe developer, and culinary instructor based in Ossining, New York. She loves helping people become enthusiastic and adventurous in the kitchen so that they can build skills and confidence to cook for themselves and their loved ones. She can almost always be found with at least 3 different beverages within arm's reach.

3 Comments

Leave a Reply

Your email address will not be published. Required fields are marked *