Well, It looks like I lost the argument about days of the week. Saturday wins, and I didn’t realize people loved Sundays! Shh, don’t tell Corey.
Sundays do have some redeeming qualities. In fact each weekend I like to make a true Sunday dinner; large, aromatic and indulgent. I grew up with this tradition and it’s one that I’m happy to keep.
Currently, my favorite go to item to build a meal around are beef short ribs. They might not be the healthiest cut of meat around (ok, they’re down right terrible if you’re watching your waistline or fat intake) but that’s what makes them taste so darn good.
The fact that they pair so well with wine doesn’t hurt either.
They also make a wonderful meal for those days that you feel like being lazy. Braised short ribs don’t require much of you. There are only a handful of basic steps required to create fall-off-the-bone, juicy goodness:
Chop the vegetables that will become your base
Set and forget…for a few hours
See? Easy peasy.
To help us feel marginally better about the nutritional quality of our meal, we used my husband’s own mashed potato recipe, which involves fat-free greek yogurt in lieu of less healthy alternatives and yields some amazing results.
Did I mention that the potatoes were purple?
Hells yes, they were! I think I need to thank Whole Foods for having heirloom potatoes on hand, because this sight made me a little too happy (and creeped out my husband, who finally admitted that they taste just like “real” potatoes).
I found this recipe on Epicurious and have used it more than a few times in the last couple of years. The results are always fantastic and because of that, I don’t often feel the need to alter the recipe. In the version that I made this weekend, I opted to cut the carrots into large chunks so that they wouldn’t disappear into the broth.
Braised Beef Short Ribs
Recipe and directions from Gourmet Magazine 2006, via Epicurious. (Source)
***I choose not to seek nutritional data for this dish because sometimes it’s best you ignore the calories and just enjoy***
Ingredients
- 4 (8-ounce) pieces bone-in beef short ribs
- 1 tablespoon vegetable oil
- 3/4 teaspoon fine sea salt
- 1/2 teaspoon black pepper
- 4 medium carrots, finely chopped
- 1 medium onion, finely chopped
- 2 garlic cloves, finely chopped
- 1 (14-ounce) can whole San Marzano tomatoes in juice,
puréed in a blender with juice - 1 1/2 cups dry red wine (I used leftover Cabernet Sauvignon)
- 4 cups brown veal stock or 1/2 cup Demi-Glace Gold
concentrate (concentrate requires a dilution ratio of 1:8; 1/2 cup concentrate (I used low sodium beef broth)
to 4 cups water) - 2 sprigs fresh thyme
- 1 Turkish or 1/2 California bay leaf
- 1 tablespoon Banyuls vinegar or red-wine vinegar
- 1 tablespoon balsamic vinegar
Directions
Put oven rack in lower third of oven and preheat oven to
250°F. Pat beef dry. Heat oil in a wide (12 inches in diameter) 3-
to 5-quart heavy pot over moderately high heat until hot but not smoking, then
brown beef on all sides, turning with tongs, about 8 minutes. Transfer to a
plate and sprinkle with 1/4 teaspoon sea salt and 1/4 teaspoon pepper.
Add chopped carrots, onion, and garlic to oil in pot and cook over moderate heat, uncovered, stirring occasionally, until softened, about 5 minutes. Stir in 1 cup puréed tomatoes (reserve remainder for another use) and bring to a boil over moderately high heat. Add wine and boil, stirring occasionally, until sauce thickens, about 8 minutes.
Add veal stock, thyme, bay leaf, vinegars, and remaining 1/2 teaspoon sea salt and 1/4 teaspoon pepper to sauce, and bring to a simmer. Skim fat from surface, then add beef along with any juices accumulated on plate and cover pot with a tight-fitting lid. Transfer to oven and braise until beef is very tender, 4 to 5 hours.
Awesome blog you have here! And that recipe sounds so scrumptious! We love short ribs here!
This is really a great dish. I’ve made the same one a time or two. LOVE.
Lovely short ribs recipe. If this was served on a Sunday, I could love Sundays, but right now, Friday and Saturday are my favourite days when I think about having favourite days.
This looks so nice, really comforting and warming. It’s just the thing you need at this time of year and, as you say, requires minimum effort!
I had no idea people liked Sundays ;0 My favourite day of the week was always Thursday in anticipation of the best day which is Friday. Sundays I always felt a little bit sick to my stomach thinking about the return to school/work. But what do I know, I’m Irish; we’re prone to these emotional swings 🙂 Gorgeous ribs Jill and I love how you progressively reveal them – photo by photo. Talk about the ideal Saturday (or Sunday) fall meal 🙂
Hi, Jill! Lovely blog! Hard to beat a good rib braise–it’s a favorite of ours on a cold night. This recipe looks fabulous. We, too, have Whole Foods envy–would love to score some of those purple potatoes. Cheers!
My carnivore husband would absolutely love this! =)
Hi there-Did you post the recipe? I’d love to try it!
These look absolutely delicious! We just had short ribs the other night! Thanks for sharing, I will have to give these a try next time!
I thought you didn’t like to go out on Sunday nights 😛
How about a Saturday?
So when do we get an invitation to Sunday dinner?
Mashed potatoes made with Greek yogurt that turn purple- wow!
cool huh? The potatoes themselves were actually purple and really dark inside
These look amazing. i am so sad we don’t have whole foods here where I live. I’ve never been in one. I might just pass out from excitement if I ever do.
Thanks you 🙂 Whole Food’s is definitely a treat for us and I could easily spend hours there. By the way, I love the name of your blog. It makes me laugh every time I see it
Holy cow, this looks just about perfect. I never had time for such long-cooking meals, though. 😦 I’d absolutely steal your dinner!
Thank you Kiri! It works just as well in a slow cooker too if that’s easier for you (it definitely is much easier for us)