Braised beef short rib

 

How about a hearty bowl of sage-wine braised beef short ribs and potatoes?

A friend of mine recently asked where I get my recipe inspirations. To her, it seems like I am always either talking about food or making it! That's not too far removed from the truth. I do spend a lot of time thinking about food 🙂 And, honestly, I am happiest in my kitchen.

I wish I planned my recipes so far ahead; I rely too much on my cravings to tell me what to make on a given day 🙂 As far as recipe inspirations go, I wish I could tell you that there is one great source from which I glean daily cookery inspirations. Just like any other creative endeavor or passion, recipe ideas come from all over the place. I do have two big foodie crushes, David Lebovitz and Yotam Ottolenghi. But more often than not, food inspirations come to me in the grocery store. I basically rely on the ingredients to inspire the recipe.

For example, the idea for this beef short rib recipe was born on a shopping trip at my favorite grocery store. My trip to the grocer is not a quick affair that involves a list to be  hurriedly checked as I piled items in the cart (my husband wishes that was the case). It is a seriously involved process. I usually stroll about, making the rounds through different sections of the store --picking through fruit; smelling the fresh herbs; tasting samples of cheese and wine; chatting up other shoppers or the deli lady; and finally stopping to visit with my favorite people at the butcher counter. Does this sound crazy or fun to you? You can be honest with me :-).

Beef short rib with vegetables served with bread

Matt the butcher and I usually chat about the various cuts of fresh meats available that day. We talk about everything from price to where the meat came from (local farm or otherwise); and of course, best ways to prepare it.

This time around, we talked about the beef short ribs. And we both agreed that braising would be the perfect way to prepare these ribs. The French were on to something with this whole braising thing!  When you braise meat, you rely on time and heat to break down the toughness and achieve fall-off-the-bone tenderness.  I asked Matt to trim the fat off the short ribs and then cut them into smaller pieces, 3-inches in length each. You can do the same, if you prefer smaller short ribs.

Unlike some of my other shamelessly quick recipes, such as my last baked sole fillet, this recipe for short ribs will take a little while longer-- almost three hours. But it is soooo worth it! And remember, most of this time is spent with the meat and potatoes in the oven roasting to perfection in a sage and wine braising sauce. Bonus, your house will smell divine!

If you're looking for something cozy and hearty, this one-pot-wonder will certainly do the trick.

And if you can't make it today, be sure to pin it for later. It will make a great weekend supper! 

Here is how this sage-wine braised beef short ribs and potatoes recipe goes (print-friendly recipe to follow):

Preheat the oven to 300 degrees F.
Combine 1 ½ teaspoon seasoned salt, 1 teaspoon pepper, paprika and ground cardamom in a small bowl. Spice short ribs generously on all sides.

Seasoned beef chunks

In a French/Dutch oven or heavy braising pot, like this one*, heat two tbs of vegetable oil. Deeply brown the short ribs on all sides on medium-high heat. Remove from pot and set aside.

Beef chunks being cooked in oil in a pot

Add more oil to the pot if needed and bring heat to medium, saute the potatoes, celery, and red onion, for about 10 minutes or so; toss occasionally. Season the vegetables lightly with seasoned salt and black pepper. Remove from pot and set aside briefly.

Potatoes being sauteed in a pot

Now in the same pot, add diced tomatoes, garlic, sage, and bay leaves. Cook together for 5-7 minutes or until the tomato turns a rusty red. Then stir in the flour to coat the tomatoes. Add the red wine and broth, and raise the heat. Cook over high heat until the liquid is slightly reduced, about 7 minutes. Add a dash of seasoned salt to your taste.

Diced tomatoes, garlic, sage, and bay leaves are added to the pot

Now add the meat and sauteed vegetables back to the pot, and let everything cook together on medium-high, uncovered, for about 5-7 more minutes. Cover the pot and transfer to the 300 degree F-heated oven for two hours or until short ribs are fork-tender. Serve in bowls with your favorite crusty bread! Enjoy!

Beef and sauteed vegetables are added back to the pot

Close-up of a small piece of Braised beef short rib

 

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Braised beef short rib

Sage- Wine Braised Beef Short Ribs and Potatoes


Description

How about a hearty bowl of sage-wine braised beef short ribs and potatoes?


Ingredients

Scale
  • Seasoned salt
  • Black pepper
  • 2 tsp paprika (hot paprika preferred)
  • 1 tsp ground green cardamom
  • 3 lb bone-in beef short ribs; ask the butcher to trim fat and cut short ribs into smaller 3-inch pieces
  • Vegetable oil
  • 2-3 large russet potatoes, peeled, washed, cut into 2-inch pieces
  • 3 celery stalks roughly chopped
  • 1 large red onion roughly chopped
  • 5 large garlic cloves, lightly crushed
  • 5 fresh sage leaves
  • 2 bay leaves
  • 1 tbsp all-purpose flour
  • 1 15-oz can diced tomatoes
  • 1 cup red wine
  • 4-5 cups low-sodium beef broth

Instructions

  1. Preheat the oven to 300 degrees F.
  2. Combine 1 ½ teaspoon seasoned salt, 1 teaspoon pepper, paprika and ground cardamom in a small bowl. Spice short ribs generously on all sides.
  3. In a French/Dutch oven or heavy braising pot, heat 2 tablespoon of vegetable oil. Deeply brown the short ribs on all sides on medium-high heat. Remove from pot and set aside.
  4. Add more oil to the pot if needed and bring heat to medium, saute the potatoes, celery, and red onion, for about 10 minutes; toss occasionally. Season the vegetables lightly with seasoned salt and black pepper. Remove from pot and set aside briefly.
  5. Now in the same pot, add diced tomatoes, garlic, sage, and bay leaves. Cook together for 5-7 minutes or until the tomato turns a rusty red. Then stir in the flour to coat the tomatoes.
  6. Add the red wine and broth, and raise the heat. Cook over high heat until the liquid is slightly reduced, about 7 minutes. Add a dash of seasoned salt to your taste.
  7. Now add the meat and sauteed vegetables back to the pot, and let everything cook together on medium-high, uncovered, for about 5-7 more minutes.
  8. Cover the pot and transfer to the 300 degree F-heated oven for two hours or until short ribs are fork-tender. Serve in bowls with your favorite crusty bread!

Notes

  • Visit our store to browse our spices, olive oils and bundles!
  • Prep Time: 20 mins
  • Cook Time: 2 hours 45 mins
  • Category: Entree
  • Method: Baked
  • Cuisine: Mediterranean

Keywords: Braised Beef, Beef Short Ribs, Short Ribs, Beef and Potatoes

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Grilled Harissa Chicken

Braised Chicken Thighs

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I'm Suzy; born and bred right on the shores of the Mediterranean. I'm all about easy, healthy recipes with big Mediterranean flavors. Three values guide my cooking: eat with the seasons; use whole foods; and above all, share! So happy you're here...
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Comments

  1. I subbed a few items to accommodate what I already had on hand (ox tails instead of short ribs, fresh tomatoes for canned, gluten free flour, and chicken broth instead of beef). It still turned out fabulous, and I can't wait to make it again! Thank you for making this so easy & delicious 🙂

  2. Ground green cardamon is not available to me, so I intend to grind my own.

    Would it, therefore, be the seeds only or the whole pod used in the grinding process?

    Thank you

    Anthony

    1. Hi Anthony. So sorry I am just getting to your question. You would ground the seeds only. We sell ground cardamom right here through the blog (See shop page). Enjoy!

  3. I always love hearing where other bloggers get recipe inspiration! It's so interesting to hear how different everyone's "process" is. 🙂 This looks like the ultimate comfort food - I mean, fall-off-the-bone beef with all those homey flavors - what could be more comforting?!

    1. Hey Joanne! Great to see you here again. Yes, in this super cold weather, we need all the comfort we can find around here. 🙂

    1. Thank you, Jocelyn! It's the sort of meal I will make over and over, particularly in the winter months. It's been sooo cold lately.

  4. These braised ribs just look divine! And so flavoursome and aromatic too. I can only imagine how good they must have tasted Suzy.

  5. I order our groceries and get them delivered to the kitchen counter. Lazy, I know. I hate grocery or any other kind of shopping. I go to the greengrocer and butcher though because I want to choose the meat and veg. The grocery items are just staples and the little man can haul them in.

    This is such a comforting dish and I too am in love with the same men but sadly for us, they both bat for the other team. 🙂