This recipe is comforting and delicious. It seemed like the perfect dish to make since the temperature around here has dropped and we’ve been cozying up on the couch. It was also movie night here so what’s more appropriate than a big bowl of pasta?! I also needed a good excuse to use this new beauty!
My lovely Momma gifted this to me for Christmas and it has completed my life. I can’t tell you the difference that these pots make in my cooking. And it’s absolutely gorgeous in my kitchen. This is the Burgundy color that Sur La Table released this year and I’m in love. There’s nothing like giving a gift that lasts a lifetime and these babies will work overtime for you. It’s a great investment, I promise you won’t be disappointed.
This is another recipe I’ve re-worked and re-photographed on my site.
The base of this braising liquid for the short ribs is just like my other recipe Guinness Braised Short Ribs and it’s also just a good starter for any short rib recipe.
Low and slow is key here so make sure you’re using a heavy bottom pot to avoid burning. All the roasted tomatoes, wine and short ribs will cook down and create the goodness. By ‘goodness’ I mean soul warming, delicious, best sauce you’ve ever tasted you’ll eat it on a shoe goodness. So give it as much time as it needs and account for the whole day so you’re not eating at midnight!
Keep the skin on the garlic to roast and allow to cool completely before removing the skin.
I typically find my short ribs at the butcher counter in Whole Foods. They sometimes run good deals and they are always great quality.
Short Ribs are the meaty end to beef ribs from the chest and front shoulders of the cow. They should have a good ratio of fat to bone and should be well marbled. Like these beauties.
The term English style ribs is just the cut that I recommend in this dish. Flanken style are thinner strips and work better for long marinades and grilling.
Make sure the meat is on the bone, this provides great flavor in the dish.
The use of a heavy bottomed pot will conduct heat better for even cooking.
Be sure to dry the ribs thoroughly before searing them. If you don’t the ribs will stick to the pan and won’t brown properly.
Browning up the short ribs adds to the whole flavor of the dish.
I always recommend using a good wine in cooking. If it’s not something you’re not willing to drink then why would you want in something you’re going to eat?
A big Cabernet Sauvignon or spicy Merlot works great in this dish.
After all, cooking with wine is just a good excuse to pour yourself a glass as well.
I know this may seem like a lot of work but low and slow cooking is where it’s at.
It’s well worth the wait and your kitchen will smell amazing.
Now this is something I’ve done two ways, I’ve roasted up the mushrooms and tomatoes and I’ve done a quick saute with them. It’s truly up to you, either way is great.
I also recommend using fresh pasta with this dish. You can find packages of fresh pasta in your refrigerated aisle in the grocery store. Linguine and fettuccine is perfect for this dish.
Add a light side salad and maybe some toasted up ciabatta bread.
Not like this dish needs more carbs but pasta without bread is totally sacrilegious.
Savor and Enjoy!