Red Wine Braised Beef Short Ribs - KOTA Territory News

Red Wine Braised Beef Short Ribs


2 tablespoons rice bran or light olive oil

2 lb. short ribs

Salt and pepper fresh cracked

1 medium onion diced

3 medium carrots peeled and sliced

2 stalk celery, diced

1 ¼ cup red wine

1 quart beef stock

2 tablespoon tomato paste

6 sprigs fresh thyme

2 whole bay leaves

8 oz.  Fresh button mushrooms (4 whole caps, quarter the rest)

2 tablespoon corn starch

1 large zucchini (cut in half, then sliced)

1 large yellow squash (cut in half, then sliced)

Preheat oven to 320 degrees. Heat Dutch oven over medium high heat, add 2 tablespoon oil. Scrape all sides of ribs to remove bone chips or dust. Season with pepper and salt. Brown the ribs in pan all sides.  Remove and set aside. Leave the oil in pan, add onion, carrots and celery, cook till the onion has browned. Add wine, beef stock, tomato paste; bring to a simmer let tomato paste break down. Return ribs to pan and add 2 sprigs of thyme, bay leaves, and mushrooms. Place in 320 oven and cook 2-2 ½ hours till ribs are tender.  After done, return to stove top skim any fat from top. Then bring it to a simmer. Whisk cornstarch in ¼ cup wine in a small bowl. Add to the pot with the zucchini and squash. Cook 8-10 minutes until they are al dente.

Garlic Mash Potatoes

4 each large Idaho potatoes, cut in chunks

Water as needed

4 cloves garlic, minced

1 cup milk

¼ cup sweet butter

Salt and pepper to taste

Cover chunks of potatoes with cold water in sauce pot over medium –high heat. In separate small pot, add milk and garlic over very low heat, let simmer do not bring to a boil. This can be started before the potatoes. When potatoes are soft, drain. Then strain garlic from the milk into potato. Push lightly on garlic to remove all liquid. Add room temperature butter chips and mash. Salt and pepper to taste.

Plating: Divide mash potatoes into center of plates and place rib on top. Drizzle sauce on top with the rest around the mash potatoes. On the plates, place one mushroom cap on top of beef rib and garnish with thyme sprig.

Serves 4.


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