WINTER WARMERS
Cooking with Italian Vino Rosso
A recipe request from subscribers.
The people’s choice.
I call it the ‘The people’s choice’ because it was requested by some subscribers.
I’m grateful that you made the request, and I hope you will enjoy it. Although the waiting period is longer but it’s all worth it.
How have you been?
I have been personally struggling with balance lately. Trying to find ways of doings things the way I used to before load shedding became a daily thing.
It’s been hard to work on someone else’s schedule and on intervals because of load shedding.
Cooking and eating before the light turn off, online meetings cancelled or getting chaotic because we can’t hear each other due connectivity issues caused by load shedding.
This recipe is what the winter body needs, to keep it warm and cozy.
I hope you will cooking and eating at the comfort of your home.
Red Wine Braised Short Ribs
The People's Choice
Equipment
- 20cm Enamel Roaster https://shop.andiswaskitchen.com/product/roaster/
- Enamel Basin https://shop.andiswaskitchen.com/product/basin/
- Farmer's Bowl https://shop.andiswaskitchen.com/product/farmers-bowl/
- Enamel Cup https://shop.andiswaskitchen.com/product/cups-2/
- Enamel Plate https://shop.andiswaskitchen.com/product/plates/
- Cast Iron Pan Large
Ingredients
Part 1
- 800 – 1000 g Beef Short Ribs
- 4 Garlic Cloves
- 1 Celery Stalk
- 1 Large Carrots
- 2 Shallots or medium brown onion
- 1 Bay Leaf fresh or dried
- 1 to 2 Sprigs of Fresh Thyme
- 1 Spring of Fresh Oregano
- Red Wine of Choice, enough to cover the meat but not sweet (I used Italian Vino Rosso)
Part 2
- 1 Cup Cake Flour or enough
- Salt and Pepper
- 1 Teaspoon Onion Powder
- 2 Teaspoons Potato Blend
- 1 Cup Chicken Stock
- 2 Tablespoons Olive Oil extra virgin
- 4 Tablespoons Andiswa’s Kitchen Everyday BBQ Sauce use any
- 2 Tablespoons Tomato Paste
- 1 Teaspoon Brown Sugar
Part 3 – Serving
- Herbed Mashed Potatoes
- Peas
- Rosemary for garnish
Instructions
- Early in the morning, trim the ends of the celery stalk, peel carrot, onion and garlic cloves. Roughly chop all or cut into 1-inch pieces.
- Trim off excess fat on the short ribs, if there’s any.
- In a medium bowl, add the short ribs, all the vegetables and herbs. Then pour enough red wine to cover the meat.
- Marinate for 6 hours in the fridge.
- Take out the meat from the fridge, allow it to come to room temperature for an hour.
- Preheat the oven to 180℃.
- Remove the meat from the marinade and pat dry with a paper towel. (don’t discard the marinade with veggies)
- Season all sides of the meat with salt and pepper.
- Preheat a large frying pan on medium-high heat, add olive oil, then, carefully add the meat pieces in batches (don’t overcrowd the pan).
- Sear all sides of the meat until well browned. This should take about 3 to 5 minutes per side. Transfer the meat onto a plate. Repeat the process for the remaining pieces.
- Place a 20cm enamel roaster on the stovetop switched to medium-high heat, add the wine with vegetables marinade. Add the chicken stock, tomato paste, BBQ sauce, onion powder, potato spice, salt and pepper. Bring it to simmer for about 5 minutes.
- Add the meat in the roaster, making sure all the pieces are covered.
- Bring it to a boil for about 5 to 8 minutes. This should help to start reducing the amount of alcohol.
- Cover the roaster with a baking paper (see recipe notes) then the lid. Transfer to the middle rack of the preheated oven.
- Braise the meat for 2 hours, lid on. Then remove the lid and baking paper and braise again for 30 minutes or until the meat is tender enough to be pierced easily with the fork.
THE FOLLOWING STEPS ARE TOTALLY OPTIONAL
- Carefully skim off excess fat from the surface.
- Transfer the meat into a plate.
- With a strainer, sieve off the vegetables from the gravy.
- Place the enamel roaster on the stovetop switched to medium-high heat. Add back the gravy, cook until it reduces and reaches the thickness of your liking. Taste to check for seasoning, and adjust according to your taste buds.
- Serve with herbed mashed potatoes, and peas or vegetables of choice.
Video
Notes
- The baking paper helps to lock in the moisture while the meat is braising in the oven, making it succulent.
