Beef short-ribs with veg in red wine

Jessie gave me a beautiful big Le Creuset enamel pot for Christmas, so we decided to try it out on Christmas Day by making some beef short-ribs (since it was just the two of us).

I used this recipe from Epicurious as a guideline, but kind of went my own way based on what we had around the house (can’t really go last-minute grocery shopping on Christmas day in our town).

The end result was pretty good. I’d give it a B. It could be improved by cooking the beef a little longer to really melt all of the fat away. I’d also use more parsnips and cook the potatoes just a little bit longer.

Here’s what I used:

  • 1 pound beef short-ribs (about 4 big ones)
  • 3 cups dry red wine
  • 3 cups vegetable stock (you could use beef, but we were fresh out)
  • Salt and pepper
  • 1 red onion
  • 5 B-size Yukon gold potatoes
  • 2 thick carrots
  • 2 thick parsnips
  • Olive oil

And here’s what I did:

  • In a large pot (not the one you’ll cook the short-ribs in), combine the wine and vegetable stock and bring to a boil. Reduce for 15 minutes or so, until the mixture has been reduced by about half.
  • Pre-heat an oven to 350 F.
  • In your favorite cast-iron or enamel pot, heat 1 tablespoon of olive oil. Season the beef short-ribs and sear them to a light golden brown on all sides in the pot.
  • Add the wine and stock mixture to the short-ribs and bake, covered, for 75 minutes at 350 F.
  • Take a break and drink some wine with your wife for an hour. With 15 minutes left, slice your carrots, parsnips and onions, quarter your potatoes, and set aside.
  • Remove the beef from the oven and add the vegetables to the pot. Recover and bake for 45 minutes more, or until the ribs are pulling away from the bone and the vegetables are as soft as you like them.
  • Season the mix with salt and pepper and serve.

Here’s a shot of the ribs still with the bone and the veggies being added:

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About the Author

Owner of a graphic design firm specializing in magazine design and wannabe chef. Former resident of Belgium, the United Kingdom and...North Dakota.