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Seeking some mealtime inspiration? Love seeing drool-worthy photos of beautiful food? Then follow Amanda on Instagram!

Need a little extra motivation? Everyone following Amanda @amandahaascooks on Instagram by the end of the month (September 30) will be entered to win one of the following prizes:

* $100 gift card to your favorite grocery store
* a signed copy of OFOM's Real Family Food cookbook
* a signed copy of a surprise cookbook project from Amanda

We look forward to seeing you on the 'gram! Check out the hashtag #amandasnewcookbook to follow recipe testing for Amanda's new book...coming soon!

Have a great week in your kitchen!

This Week's Recipes

 

Simplest Short Ribs

 
Simplest Short Ribs Short ribs are rich and satisfying, yet super simple to cook. They are well suited to braising which requires cooking them in liquid for a few hours until they fall off the bone. This is my simplest version that will give you stunning results! Serve over a bowl of polenta or mashed potatoes.
  • tick Easy Entertaining
  • tick Make Ahead
  • tick Needs Extra Time to Marinate or Sit
  • tick Meat
  • tick Gluten Free
  • tick Dairy Free

Ingredients

 
3 1/2-4 lbs short ribs, halved kosher salt and freshly ground pepper
750 ml red wine 2 carrots, chopped
1 onion, quartered 2 cloves garlic, smashed and peeled
3 sprigs thyme, rosemary or parsley 2 tbsp olive oil
1 28 oz can diced tomatoes

Preparation

 
Rinse the ribs and pat dry with paper towel. Sprinkle with salt and pepper, then place them in a large Dutch oven. Add the wine, carrots, onion, garlic, and herbs and stir. Refrigerate and allow them to marinate in the wine for at least 4 hours or up to overnight.

Remove the ribs from the marinade and pat dry. Pour the marinade and veggies into a bowl and save. Place the Dutch oven on the cooktop over medium heat. Preheat the oven to 325 degrees.

When the pot is hot, add the olive oil. Place the ribs, meaty side down in the pot and brown on all sides, about 2-3 minutes per side. This may need to be done in batches. Once all of the ribs are browned, drain the excess fat from the pot and discard. Place all of the ribs in the pot and pour the wine and vegetables over them. Add the tomatoes, stir, and bring to a simmer. Turn off the heat, cover the pot with a tight-fitting lid, and bake in the oven for 2-3 hours, or until the short ribs easily shred with a fork.

Allow the braising liquid to cool, then skim off the fat. At this point, they can be refrigerated and served another day, or served immediately. Place one short rib in each bowl and spoon some of the sauce and vegetables over the top.

Comments

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  • Karen Newby says:

    fixed this for lunch today and it was delicious! we aren't wine drinkers but we have friends that are from Italy and they make their own wine! they gave me a bottle to use for this recipe. It was delicious!

     
  • Jen R says:

    I made this and thought it was one of the better recipes I have ever made. I loved it!! I wish my husband did, he doesn't like short ribs in general or red wine sauce but he ate it anyways =) Can't wait to eat my left overs tomorrow. Went really well over mashed potatoes!