Recipe: Candace Boyd Wylie’s Braised Short Ribs
The food blogger behind foodlovetog.com shares her favorite meaty winter dish.
“Learning to cook is a form of independence. If you can make a meal for yourself, you can live on your own,” says Candace Boyd Wylie, the culinary force behind the website foodlovetog.com. Here, she share one of her favorite recipes.
Braised Short Ribs
- 5–6 beef short ribs
- 3 cups beef stock
- 2 cups red wine
- ½ cup Worcestershire sauce
- 2 large carrots, diced
- 1 large onion, diced
- 2 celery stalks, diced
- ½ tablespoon minced garlic
- Kosher salt
- Grapeseed or olive oil
- Preheat oven to 375 degrees.
- Season short ribs liberally with kosher salt and pepper.
- In large pot or Dutch oven, cover bottom of pan with grapeseed or olive oil. Turn burner to medium heat.
- Add the short ribs to pot; brown on all sides. Remove ribs from pot and set aside.
- Add onions, carrots, and celery to pot and cook until translucent, approximately 2-3 minutes.
- Add garlic and cook until fragrant, approximately 1 minute.
- Pour red wine and Worcestershire sauce to pot, scraping up juice bits of flavor from the bottom.
- Add beef stock and stir to combine.
- Add the browned short ribs back to the pot, making sure they are submerged in the cooking liquid. (If not, add more beef stock.)
- Cover and cook for two hours at 375 degrees.
- At the end of the two hours, reduce the heat to 325 degrees, then cook an additional hour.
- Remove ribs from cooking liquid. They should be fork tender.
- Skim the fat from the remaining cooking liquid. Cook on the stovetop over medium heat for 15 minutes. Serve the reduced sauce as gravy with the short ribs.