Monday, December 5, 2011

Slow-roasted Beef. Yes.

Last week I took a little blogging break. Because last week was crazy and I barely had enough time and energy to cook (we may have had PB & J sandwiches for dinner one night), let alone sit down and get some blogging done.

But! Today I'm taking a final exam and then I'm putting my education on hold for a extended maternity leave. There's only five and a half weeks left until baby is due! So much to do - my nesting instincts are in full swing (my inability to walk without waddling is also in full swing). I'm making a quilt, bumper pads, and recovering a rocking chair I picked up at a Once Upon a Child store. Aaanndd I only just started the quilt. I tend to have grand to-do lists and then find myself only with enough time to do half of the stuff.

Anyhow. All that has nothing to do with what I'm about to share with you.

I don't know if it's because I grew up in a family with seven brothers or what but I'm totally a meat and potatoes girl sometimes. In the winter I often find myself in the mood for tender, slow-roasted meat with a nice pile of mashed potatoes to soak up all the gravy.

So last night, that's what I made.


I took some beef short ribs, seasoned them with salt and pepper, then quickly seared them in my cast-iron skillet.

You can use a regular skillet if you want. It won't cause anything terrible to happen.


Then I added in chopped onion, whole garlic cloves, rosemary, beef broth and wine.



Then all you have to do is stick it in the oven and wait for at least three hours.

Your house will smell amazing.

You can see how the wine and broth reduce down while it cooks and not only flavor the meat but also create a fantastic little sauce/gravy.



And, of course, you serve it over mashed potatoes. Make sure you spoon some of the extra onions, roasted garlic and sauce over the top of everything.

Beef roasted in wine is perfection. And since we cooked it nice and slow, the beef falls off the bones and practically melts in your mouth.

Rosemary Beef Ribs Braised in Red Wine
Serves 4

8-12 beef ribs
1 large onion, chopped
6 cloves garlic, peeled 
salt and pepper
1 1/2 tsp. dried rosemary
2 cups red wine
2 cups beef broth

Drizzle a large oven-friendly skillet with olive oil. Heat skillet until it's piping hot. Season the ribs with salt and pepper and add them into the pan. Sear the ribs on one side, flip and sear on the other side. Add in onion, garlic, rosemary and red wine. Cook for a minute. Remove from heat, add broth.

Cover pan with foil and bake at 300 for 3-4 hours. Serve over mashed potatoes and enjoy!

5 comments:

  1. Ive missed you pretty mama! Im glad the baby is growing right along!

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  2. {Groan} That sounds amazing. If it makes you feel better, I had Ramen noodles for lunch. Matt almost died! He's never seen me eat those before ... sheesh.

    Anyhow these are on my "to make as soon as my finals and papers are done" list. Of course, I'll probably serve it over bleu cheese mashed potatoes because even though I'm NOT pregnant, I crave those taters like I am :)

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  3. woah. i'm no beef lover but this looks amazing sarah! i'm going to have to try your grilled cheese sandwich with sun dried tomatoes though for sure; it sounds so good!

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  4. Ok--made this for dinner and the crowd went crazy. Seriously--compliments EVERYWHERE! And the kids--well they ate it like ice cream. Tastes like it takes a ton of work (and I didn't correct anyone when they assumed I did a ton of work ...)

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  5. I'm making this tomorrow in a crock pot--I'll keep you posted!

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