Wine Braised Short Ribs with Olives, Fennel, Carrots

Autumn into winter is the time for hearty comfort foods like short ribs. Braising is a two-step process of browning and then simmering in liquid. As the ribs slowly braise, they fill the home with a lovely fragrance. Serve with a helping of buttery mashed potatoes. Now you are ready for a long winter's nap!

4 servings

INGREDIENTS:

2 pounds beef short ribs

1 teaspoon fresh minced rosemary

3 cloves garlic, peeled, minced

½ teaspoon fresh ground black pepper

1 teaspoon sea salt, divided

1 orange, zest and juice

¼ teaspoon sea salt

2 cups beef stock, divided

¼ ounce dried porcini, rinsed

2 tablespoons extra virgin olive oil

1 thick sliced bacon, small diced (about ¼ cup)

1 cup onion, small diced

1 cup fennel bulb, small diced

1 cup carrots, small dice

¼ cup tomato paste

1 cup red wine

1 tablespoon Dijon mustard

2 tablespoons balsamic vinegar

1 large tomato, peeled, seeded, grated (about 1 cup)

¼ cup pitted Kalamata olives, halved lengthwise

DIRECTIONS:

Rub the short ribs with rosemary, garlic, black pepper, one-half teaspoon sea salt, orange zest, and juice. Refrigerate for at least one hour or preferably overnight.

Preheat the oven to 350°F. Bring one cup of the beef stock to a boil. Add the porcini and cover. After ten minutes, strain, reserving both the liquid and finely chopping the porcini.

In a heavy Dutch oven, cook the bacon in the olive oil over medium-low heat until lightly browned. Remove the bacon to a dish while browning the meat in the remaining oil and bacon fat.

Raise the heat to medium-high. Brown the short ribs in a single layer on both flat sides. Transfer to the dish with the bacon.

Turn down the heat to medium. Add the onions, fennel, and carrots. Cook until lightly browned. Stir in the tomato paste. Slowly incorporate the beef stock, porcini liquid, porcini mushrooms, red wine, mustard, vinegar, tomatoes, and one-half teaspoon sea salt. Bring to a boil, then reduce to a simmer. Add the short ribs and bacon back to the pot. Cover with a lid and place in the preheated oven. Braise until the meat is almost falling off the bone, about two-and-a-half to three hours.

Remove it from the oven. Gently remove the short ribs into a bowl. Add the olives to the pan juices and reduce the liquid until thickened. Pour over the short ribs. Serve with buttery mashed potatoes.

Note: When I open a can of tomato paste, I place the unused portion in a freezer bag to store for later use in small portions. It thaws quite quickly.

short ribs, braised
main dish, entree
American
Yield: 4 servings
Author:
Wine Braised Short Ribs with Olives, Fennel, Carrots

Wine Braised Short Ribs with Olives, Fennel, Carrots

Autumn into winter is the time for hearty comfort foods like short ribs. Braising is a two-step process of browning and then simmering in liquid. As the ribs slowly braise, they fill the home with a lovely fragrance. Serve with a helping of buttery mashed potatoes. Now you are ready for a long winter's nap!

Prep time: 20 MinCook time: 3 HourInactive time: 24 HourTotal time: 27 H & 20 M

Ingredients

  • 2 pounds beef short ribs
  • 1 teaspoon fresh minced rosemary
  • 3 cloves garlic, peeled, minced
  • ½ teaspoon fresh ground black pepper
  • 1 teaspoon sea salt, divided
  • 1 orange, zest and juice
  • ¼ teaspoon sea salt
  • 2 cups beef stock, divided
  • ¼ ounce dried porcini, rinsed
  • 2 tablespoons extra virgin olive oil
  • 1 thick sliced bacon, small diced (about ¼ cup)
  • 1 cup onion, small diced
  • 1 cup fennel bulb, small diced
  • 1 cup carrots, small dice
  • ¼ cup tomato paste
  • 1 cup red wine
  • 1 tablespoon Dijon mustard
  • 2 tablespoons balsamic vinegar
  • 1 large tomato, peeled, seeded, grated (about 1 cup)
  • ¼ cup pitted Kalamata olives, halved lengthwise
  • ste, I place the unused portion in a freezer bag to store for later use in small portions. It thaws quite quickly.

Instructions

  1. Rub the short ribs with rosemary, garlic, black pepper, one-half teaspoon sea salt, orange zest, and juice. Refrigerate for at least one hour or preferably overnight.
  2. Preheat the oven to 350°F. Bring one cup of the beef stock to a boil. Add the porcini and cover. After ten minutes, strain, reserving both the liquid and finely chopping the porcini.
  3. In a heavy Dutch oven, cook the bacon in the olive oil over medium-low heat until lightly browned. Remove the bacon to a dish while browning the meat in the remaining oil and bacon fat.
  4. Raise the heat to medium-high. Brown the short ribs in a single layer on both flat sides. Transfer to the dish with the bacon.
  5. Turn down the heat to medium. Add the onions, fennel, and carrots. Cook until lightly browned. Stir in the tomato paste. Slowly incorporate the beef stock, porcini liquid, porcini mushrooms, red wine, mustard, vinegar, tomatoes, and one-half teaspoon sea salt. Bring to a boil, then reduce to a simmer. Add the short ribs and bacon back to the pot. Cover with a lid and place in the preheated oven. Braise until the meat is almost falling off the bone, about two-and-a-half to three hours.
  6. Remove it from the oven. Gently remove the short ribs into a bowl. Add the olives to the pan juices and reduce the liquid until thickened. Pour over the short ribs. Serve with buttery mashed potatoes.
  7. Note: When I open a can of tomato pa

Nutrition Facts

Calories

544

Fat (grams)

29 g

Sat. Fat (grams)

10 g

Carbs (grams)

21 g

Fiber (grams)

5 g

Net carbs

17 g

Sugar (grams)

10 g

Protein (grams)

38 g

Sodium (milligrams)

1476 mg

Cholesterol (grams)

104 mg

The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist's advice.

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Linda HierholzerENTRÉESComment