Want to show your mom how much you love and appreciate her this Mother’s Day? Give her flowers, take her shopping, treat her to a spa day, and then cook her a delicious dinner of fall-off-the-bone braised short ribs with horseradish mashed potatoes. And wine. Lots and lots of wine.
Admittedly, this is not a quick and easy meal. You have to brown the meat, sweat a bunch of aromatic vegetables, reduce wine into a delicious sauce, and then braise the ribs for hours until the meat is falling off the bone. It’s a process, but it’s worth it.
And, it’s not like you have to stand in the kitchen waiting for your ribs to braise. Once the meat has been browned and your braising sauce has been made, all you have to do is combine the two, stick everything in the oven, and walk away. In the two and a half hours that it took for my meat to cook, I watched three episodes of Big Bang Theory, did some gardening on the balcony, and even squeezed in a quick cat nap. It was awesome.
But not as awesome as the smells coming from the oven. Definitely not as awesome as the first taste of these amazing ribs. They’re tender, they’re juicy, they’re wonderfully meaty and savory. And when eaten in conjunction with zesty, slightly spicy horseradish mashed potatoes? Divine.
Happy Mother’s Day!
Braised Short Ribs (Adapted from the Food Channel’s recipe)
- 8 beef short ribs (about 6 ounces each)
- 2/3 cup flour
- 2 tbsp onion powder
- 3 tbsp salt
- 2 tbsp ground black pepper
- 4 tbsp garlic-infused olive oil
- 1 medium-sized onion, chopped
- 2 cups chopped carrots
- 2 cups red wine
- 2 sprigs fresh rosemary
- Low-sodium beef broth, enough to cover ribs (I actually only had chicken broth, but that seemed to work just fine.)
- Preheat oven to 300.
- In a shallow dish or bowl, combine flour, onion powder, salt, and pepper. Stir to combine.
- Dredge short ribs in flour mixture and shake off excess.
- Heat olive oil in a large skillet, or oven-proof pan/pot. Working in batches, cook ribs on medium-high heat until all sides are browned. Set browned ribs aside.
- Reduce heat and add chopped carrots and onion to skillet. Cook until soft and brown.
- Add red wine and rosemary to the skillet and simmer until liquid is reduced.
- Return short ribs to the skillet, then add beef broth until ribs are just covered.** If you’re like me and don’t have oven-proof pans/skillets, place your ribs in a high-sided casserole dish, pour red wine mixture + vegetables over the meat, add beef broth, and cover dish with aluminum foil.
- Braise covered in oven for 2.5 to 3 hours, or until meat is falling off the bone.
- Carefully lift beef ribs from the pan and arrange on a serving platter. Keep liquid in your pan.
- Bring braising liquid to a boil, reduce heat and simmer until thickened to desired consistency.
- Serve ribs on a bed of mashed potatoes. Spoon cooked vegetables and sauce on top. ** If you want to serve yours with horseradish mashed potatoes like I did, make mashed potatoes the way you normally would, then add horseradish 1 tsp at a time until you get the balance of flavors you like best.
- Enjoy immediately, with wine.
For other Mother’s Day food ideas, check out these recipes from the archives:
- Apple Pie Pancakes
- Crepes with Nutella and Strawberries
- Eggs Chesapeake
- Eggs Florentine with Avocado
- Popovers with Orange and Honey Butters
- Spinach and Mushroom Quiche