This is a great recipe for the deepest of wintry days when you just need some comforting, hearty nourishment. Short ribs are perfect for a one pot meal. Look for grass-fed, grass-finished beef for maximum benefit of healthy fats and antioxidants. If you’re vegetarian or vegan, try swapping out the beef for satisfying portobello mushrooms and add in a few more carrots and 2-3 parsnips.
Makes 4 to 6 servings
1 ½ tablespoons olive oil
2 pounds boneless beef short ribs
Salt and freshly ground black pepper
¼ cup all-purpose flour for dredging
1 to 2 carrots, roughly chopped
1 cup cremini or button mushrooms, roughly chopped
1 tablespoon fresh thyme leaves
1 to 2 bay leaves
1 medium yellow onion, roughly chopped
1 shallot, diced
3 garlic cloves, peeled and gently smashed
1 tablespoon tomato paste
1/3 cup dried cherries
½ bottle red wine
2 cups beef or chicken stock
1. Preheat the oven to 350ºF.
2. Heat the olive oil in a heavy ovenproof saucepan or enameled cast-iron Dutch oven or heavy-bottomed pot over medium-high heat. Season the short ribs with salt and pepper. Dip in flour to cover each side. Brown the short ribs, about 4 minutes on each side. Transfer the ribs to a plate.
3. Place all the vegetables and herbs in saucepan and sauté for 5 to 7 minutes. Stir in the tomato paste and dried cherries and cook for another minute. Place the short ribs back into pan, add the wine and beef stock, and bring to a boil
4. Transfer the pan to the oven and cook for 2 ½ hours, or until the meat is tender, stirring occasionally. Remove from the oven, place the meat on a platter, and simmer down the liquid on low for about 20 minutes on the stovetop. Serve with polenta, pappardelle pasta or mashed potatoes.