Cabernet Short Ribs
Recipe and photo contributed by Susan Pridmore
Prep Time: 15 minutes Cook Time: 4 hours 30 minutes
Comfort food at its finest: Short ribs cooked all afternoon in wine until the meat slumps from the bone. All you need is a roaring fire and football on the television to complete a relaxing Sunday afternoon.
1¾ pounds beef short ribs
2 teaspoons kosher salt, divided
2 teaspoons olive oil
1 medium yellow onion, chopped (about 1½ cups)
1 cup chopped celery
2 cups chopped tomatoes
1 cup Cabernet Sauvignon wine
1 cup pumpkin puree
2 tablespoons tomato paste
1 tablespoon Dijon mustard
- Season the short ribs with 1 teaspoon salt. Heat the oil in a heavy bottomed pot, such as Le Creuset, over medium-high heat, and add the ribs without overcrowding, in batches as necessary. They should sizzle when they hit the oil. Thoroughly brown the ribs on all sides, about 15 minutes, and remove.
- Add the onion and celery and cook until softened, about 10 minutes. Add the tomatoes, wine, pumpkin, tomato paste, mustard, and 1 teaspoon salt. Return the meat to the pot and enough water to barely cover the meat.
- Cover and simmer over low heat until the meat is tender, about 4 hours.
- Serve by itself or over pasta or polenta.