Here’s how to up your braise game for a cozy winter dinner
Picture this, the warm aroma of a meaty stew slowly cooking in your oven, meanwhile snow is falling outside and the fire is crackling in the next room.
Nothing screams winter more than a cozy braise. Maybe my innate love for a braised beef dish comes from my bohemian roots, where goulash reigns supreme, but this recipe will help you raise the heat on your braising skills.
• Grace Goudie can be found making composed but not complicated recipes on her website gracegoudie.com or @chefgracegoudie on Instagram and TikTok. You can try Chef Grace’s creative dishes at Scratchboard Kitchen in Arlington Heights.
Cabernet Braised Short Ribs
3 short ribs, bone-in
1 yellow onion
4 tablespoons tomato paste
2 garlic cloves
1 bay leaf
1 thyme sprig
1 rosemary sprig
1 bottle cabernet red wine
1 tablespoon neutral oil (avocado, canola, vegetable, etc.)
Salt, to taste
Directions:
- To prep: Generously season the short ribs with salt. Peel and large dice the onion. Smash the garlic.
- To sear ribs: On medium-high heat, heat up a dutch oven with 1 tablespoon of oil. Once hot, place the short rib in the pan to develop a golden brown sear. Once the ribs are seared on all sides, take the beef out of the pan and set aside.
- To prepare the cooking liquid: In the same pot, use the beef fat to saute the onions and garlic. Add the tomato paste and let this caramelize slightly. Pour in the red wine a little at a time and scrape all the golden brown goodness from the bottom. Simmer until the wine is reduced by half.
- To braise the beef: Once the liquid is reduced, add the beef back to the pot. Add the herbs. Bring this all to a simmer and cover. Put the pot in a 225 degree oven for 5-6 hours, or until fork tender. (Pro tip: Be careful not to ever boil the liquid while the short ribs are in it, this will cause the short ribs to become quite tough.)
Serves 2 to 3
– Grace Goudie