Teasing and Braising, Short-Ribs 5


I’m not one of those girls who sets out to tease. In fact, I’m really bad at it. I have no idea what flirting even looks like. Any successful flirting I have done in the past is by pure accident. Instead, I’m normally the girl sticking her foot in her mouth, dancing off beat, and tripping over unseen obstacles. Let me tell you, it can be rather embarrassing. Particularly when you get nervous, suddenly have cold sweats, and are worried about pitting out your shirt or trying to hide the fact you just missed your mouth with your water glass and now there is a wet spot on your crotch. (If you have had such moments, you are not alone.)When I think of a successful tease, I see a man strumming a woman’s emotions the way the smell of braising meat makes my mouth grow moist. I picture a woman drawing a man to her the way spare ribs in the oven draw me, make me yearn.

Yes indeed, if food could tease, braised meat would receive a royal teasing decree. During the entire long, slow process, you could reach in and touch it, sample it. But you would get burned. It wouldn’t be nearly as good. The waiting game is half the fun because the pay off is so incredible. I may not be a tease, but I can certainly get behind the teasing coming from my oven when I’m braising short ribs.

Red Wine Braised Short Ribs
Serves 4

3 TBS olive oil
4 lbs pork short ribs, broken down (You’ll want them to be in small enough chunks to brown. If you want an easier cut to eat you could opt for a more expensive pork rib, but it will definitely add to your cost.)
Salt and pepper to taste
¼ cup red wine, plus more as needed (Use wine you would like to drink. A fruity cabernet sauvignon is a good option)
1 roll of paper towels

Pre-heat oven to 315 degrees. Heat olive oil in a large fry pan.

Generously season ribs with salt and pepper. Sear each rib until it is golden brown on each side.
NOTE: You will probably have to do this in batches, as you’ll need enough surface space in your fry pan  for them to brown and not steam.

Transfer ribs to deep over safe dish. Deglaze pan with red wine and add to oven safe dish.
NOTE: Deglaze pan by pouring red wine in while the pan is still on the hot burner and scraping the burnt pieces from the bottom with a wooden spoon.

Add ribs back to pot. Cover and move to the oven. Allow to braise 2 – 2/12 hours. Check 30 minutes before pulling the ribs from the oven. If all the wine has evaporated, add a dash more.

Remove from oven. Allow to rest for 10-15 minutes. Serve warm.

Serving suggestions:
These are ideal with something creamy and starchy. Mashed potatoes, polenta, or risotto make great options. Also nice is a side salad with a little bit of acid in it to cut the heaviness of this dish. You might want to opt for something like a mixed green salad with a light, lemon vinaigrette.

Recipe in print-friendly format

 

Here are two additional braised rib recipes from bloggers I love:

Manju’s Red Wine, a Pot and Time: Cabernet-Braised Short Ribs from Three Tastes Tao in the Kitchen

Ryan Miller’s Country Style Pork Ribs w/ Mustard Greens, Bell Pepper & Chorizo Relish from Cooking and Eating


About Mikaela Cowles

I’m a food-gobbling, book-reading, aspiring photog. Born and raised in Seattle, I love dancing in the rain, bouquets of fresh basil and green grass between my toes. I like how kneading butter into flour makes my fingers soft. I’m passionate about all things sweet potato. I prefer my coffee black, my scotch on the rocks and my steak bloody. I hunt, when I have time; play basketball; and hike. I’ve been known to laugh so hard I hyperventilate. And, I’m the owner of Making Language Count, a boutique freelance writing business.


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