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A day like this calls for comfort food…
perhaps a Bartolini Bone-In Braised Beef Short Rib recipe.
There couldn’t be a better recipe than this one…
Searing sides of the short ribs then saute the veggies, deglaze, add fresh herbs to season…
Tucked into the oven… while tucking into a Super-Tuscan…
(I dare you to say that one fast!)
Castello di Romitorio, Romito di Romitorio Sant’Antimo Rosso 2004
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Here are the ingredients… but you’ll have to head over to see John at the Bartolini Kitchens in Chicago… to get the detailed, step-by-step instructions…
and his wickedly good Horseradish Sauce Recipe.
I think you should make one and a half times the recipe so you have plenty of left-overs,
in case it’s still snowing tomorrow.
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Bartolini’s Bone-In Braised Beef Short Ribs
- 3 – 4 lbs beef short ribs — 6 to 8 rib pieces
- 2 tbsp olive oil|
- 1 large onion, roughly chopped
- 2 carrots, roughly chopped
- 2 celery stalks, roughly chopped
- 3 cloves garlic, smashed
- 3 tbsp all-purpose flour
- 1½ cups red wine
- 1½ cups low-sodium beef broth
- ¾ cup balsamic vinegar
- 3 tbsp tomato paste
- 3 or 4 fresh thyme stems
- 2 fresh rosemary stems
- 1 bay leaf
- salt & pepper, to taste
- Pre-heat oven to 325?F (160?C).
- Heat oil in a Dutch oven or heavy-bottomed pot with a lid over med-high heat.
- Meanwhile, use paper towels to pat dry the short ribs, season liberally with salt & pepper, and place into the now hot oil. DO NOT CROWD. You will probably need to brown them in 2 batches. Once the meat has been placed into the pot, do not disturb for about 3 minutes. Check one to see if it has browned. If so, turn each piece to brown another side, If not, continue cooking for another 2 minutes before checking again.
- Brown all sides of each rib before removing them to a platter and repeating the process with the rest of the ribs.
- Pour off excess grease, leaving 3 tbsp in the pot. Add the celery, carrots, and onion to the pot and begin sautéing. Season with salt & pepper.
- When the onion is translucent and the vegetables have softened, add the garlic and continue sautéing for about a minute.
- Add the flour to the pot, stir, and cook for two minutes.
- Use the red wine to deglaze the pot. Once finished, add the balsamic, beef stock and tomato paste. Season with salt and pepper and stir well.
- Add the thyme, rosemary, and bay leaves. Return the ribs to the pot, bring to a boil, cover, and place in pre-heated oven.
- Continue to cook for 2½ to 3 hours or until meat is fork tender and falling off of the bones. Carefully remove the ribs to a platter and cover with foil to keep warm.
- Pour the braising liquid through a strainer and place resultant liquid into a grease separator. Wait a few minutes to allow the grease to rise and then pour off the sauce.
- Depending upon your preference, you can
- Serve the sauce as is.
- Place the sauce into a small pan so that it can be further reduced and thickened.
- Add more wine or beef broth and then reduce.
- No matter the choice, be sure to taste the sauce to see if additional seasoning is needed.
- The sauce may be used to cover the ribs before serving or left on the side.
- Serve immediately with mashed potatoes, buttered broad noodles, or polenta, as pictured.
- Combine equal amounts of plain yogurt (Greek pref.) and sour cream. Add horseradish to taste, some brown, whole grain or Dijon mustard, a dash or two of Worcestershire Sauce, and salt & pepper to taste. Mix well and refrigerate until needed. Be sure to make extra for the cole slaw.
Oh yum! The sequel 🙂
Hahaha, yes.. wonder what John’s got up his sleeve??
I could happily eat this on a cold day — or a rainy one.
That’s so true!
Looks like my bro and dad know what they want for dinner 🙂
You make even my mouth salivate! It looks fantastic!
Cheers
Choc Chip Uru
This is definitely a man’s meal:)
Looks fabulous – it’s going to rain tomorrow maybe I’ll just try these. 🙂
I hope you do, they’re highly recommended!!
Oh I saw this recipe the other day and it looked great, and now you’ve made it it looks great. regardless of snow 😉 – we currently have plenty of the white stuff on the slopes but now have blue skies which would be perfect for thise dish!
You’re right, it would be perfect for that ski trip!!
How wonderful that you made it – it did look good (both times)! Hope things warm up for you – but maybe not as you want to enjoy those leftovers 🙂
Still more snow today.. I’ve almost given up… Oh well!
You have the right idea lady, bone in is the only way to go!
And it looks so much prettier too!
My mouth is watering, my hands are getting shaky, and I find it rough to type this message to you Barb.. because these short ribs look so darn delicious. I mean wow.. yes I love this 🙂
I’m so glad I had that effect on you.. John’s really an awesome cook, er, chef!!
I checked this one out at the Bartolini Kitchens, too! And now that you’ve both highly recommended it – it has to go on my to-do list for sure.
You sure won’t be disappointed!
I’m envisioning enjoying this with lots of extended family around the table, great conversation and a good bottle of wine. We’re talkers in our family, so I imagine we’d be there for quite awhile. This looks perfect for that kind of gathering, Smidge!
Now that sounds like a lot of fun! We are a chatty bunch when we’re all together too. I was thinking this would be a great recipe for company because it goes in the oven early and just stays there!
I like the very evocative lines ‘wild white cotton snow – swirls around blanketed sky’. The recipe sounds yum and a glass of a Super Tuscan with the beef ribs – well that’s perfection.
It was so much like the cotton we get from trees here in the late summer..
Yum!
So glad that you not only liked the recipe but that you blogged about it, as well. You took such great pictures, Smidge, that it looked far better than mine ever did! Thank you for treating my recipe so kindly!
Well, that’s not true.. yours was so tempting it compelled me to try it out so I could taste it:) You’re always so welcome…
What a mouth watering recipe, Barbara, and it’s making me want to head back over to John’s blog and try this recipe before it gets too warm to eat these types of foods.
Honestly, it’s one of my family’s favorites now:)
I was going to ‘borrow’ this recipe. I’ve been waiting patiently for the weather to cool down a bit before I start slow roasting. It just looks like the best comfort food with so many flavours and yes, perfect with a glass or two of red. I definitely will be making this but probably not until after Easter xx
You will be so glad you did!! Perfect for a cooler day!
Snow?! Gasp! Well, these would be the perfect way to pick me up on a snowy day. I know we’ll be trying these. 🙂
I know!!! Snow!! And lots of it.. Why couldn’t it stay in January where it belongs??
Making me droooool – looks delicious!
It was an awesome recipe:)
I’m drooling while looking at the photos. It’s such a comfort food for me!
You definitely made John proud here Smidge, beautifully done! We are heading into winter – not fun although we don’t get snow – anything below a perfect summers day is cold for me.
🙂 Mandy
It’s kind of neat when different bloggers head into different seasons and different food choices because of it. I look forward to seeing what you make!
this looks positively YUM 🙂
I also seen this on John’s post and thought to myself this is one rocking meal. So did your version fall off the bone too? Love the new photo Smidge, Take Care, BAM
It sure did.. one of our family’s “keeper” recipes for sure now.
Wow that looks amazing!
Now that you’ve borrowed Chicago John’s recipe and done such beautiful things with it, I bet he’d like to see it back! At least a big plate of it! 🙂 xoxo
Gorgeous and mouth watering! I have a whole list of John’s recipes to try. I need to get on that! 🙂
I never know which I love more…your photos or the awesome recipes. You are a genius and btw I so LOVE the new profile pic. You are beautiful!
Beautiful poem to start out the post! I thought John’s recipe was lovely when I read it at his site, but I still read every word of it again…I took in the smells and tastes–I swear I can enjoy it even from a distance. I am sure you have spread even more comfort by extending the timeline on this winning recipe! Debra
Oh my gosh, I want a serving of those RIGHT NOW! Braised short ribs are one of my favourite meals, nice work 🙂
His recipe made it so easy to succeed!!
WOW they look incredible !
John is an amazing cook…