Northside Farmers Market
  • Home
  • Programs and Events
    • Schedule of Events
    • Another For A Neighbor
    • 5 Ways to Celebrate National Farmers Market Week
  • Our Vendors
    • 2018-19 Indoor Market Vendors
    • Apple Street Coop Partnership
    • Become a Vendor
  • Visitor Info
    • Plan a Visit
    • SNAP Benefits at NFM
    • Loyalty Card Program
    • Recipes
  • About Us
    • Contact Us
    • Volunteer
    • Jobs
    • Photo Gallery
    • Northside Farming
  • DONATE

Red Wine Braised Short Ribs with Mushrooms and Thyme

2/24/2015

0 Comments

 

Winter days like these make the soul yearn for a dish that's comforting and warming. Though not overly complicated to prepare, this will be a meal to remember. 

Enjoy,

Jacquie McClintock
Marketing/PR
Picture
Red Wine Braised Short Ribs with Thyme
Serves 6

      5 pounds bone-in beef short ribs

      3 tablespoons of butter

      2 large white onions, chopped

      3 large carrots, peeled, chopped

      3 celery stalks, chopped

      2 tablespoons tomato paste

      1 750-ml bottle of dry red wine

      a medium to large bundle of thyme

      2 bay leaves

      1 head of garlic, chopped

      4-5 cups beef (or any type) broth

      1 teaspoon of salt and pepper (+ more to taste)

      *You will need an oven safe, medium-large pot with a lid

Pre-heat the oven to 375 degrees. In a large pot or dutch oven sear off each side of the short ribs on medium high. Remove the short ribs and transfer to a plate to rest. Once the ribs have been removed, turn down the temperature to medium and in the same pot add the butter, onions, celery, carrots and garlic and sauté until onions are translucent. Re-add the resting short ribs and any accumulated liquids back into the pot. Add the red wine, beef stock, tomato paste, herbs (the whole bundle of thyme and bay leaves) and salt and pepper. Simmer and stir for 15 minutes and transfer the pot with lid into the oven to cook for 2-3 hours until tender and falling off the bone.

Serve with sautéed mushrooms** over mashed potatoes or creamy polenta. Garnish with fresh thyme and enjoy!


**For the mushrooms- Sauté one pound of mushrooms of your choice in a large pan with a couple tablespoons of butter. Salt to taste. As Julia Child said~ "don't crowd the mushrooms".
0 Comments



Leave a Reply.

    Recipes

    Find great recipes highlighting what's fresh at the market here!

    Archives

    September 2016
    August 2016
    July 2016
    June 2016
    May 2016
    April 2016
    March 2016
    February 2016
    January 2016
    September 2015
    August 2015
    July 2015
    June 2015
    May 2015
    April 2015
    March 2015
    February 2015
    January 2015
    November 2014
    October 2014

    Categories

    All
    Beans
    Feast
    Lettuce
    Mushrooms
    Onion
    Potatoes
    Pumpkin
    Quiche
    Radish
    Ramps
    Squash
    Sweet Potatoes
    Tomato
    Zucchini

    RSS Feed

Powered by Create your own unique website with customizable templates.