of royal feasts: braised beef short ribs and rosemary fingerling potatoes

this was one of the most labor intensive meals i have ever made, and i can't wait to make it again! i've never braised anything before, so i went out and bought a dutch oven just for the occasion (i've actually been dying for one for years). this recipe calls for wine, a lot of it, but don't let that dissuade you if you're not a wine person (we aren't). the ribs were fall-apart tender, super juicy, and had a really robust, aromatic flavor, and the rosemary fingerling potatoes were butter soft and delicious.

braised beef short ribs and rosemary fingerling potatoes

12 beef short ribs, bone-in
salt and pepper, to taste
1/4 c olive oil
1 yellow onion, peeled and chopped
2 stalks celery, chopped
2 dozen baby carrots, halved lengthwise
1/2 lb white mushrooms
750ml bottle dry red wine (we used barefoot cabernet sauvignon)
6 c beef stock

preheat oven to 350f. season ribs generously with salt and pepper. heat olive oil in a 5 qt dutch oven over high heat.

add ribs to the pot, a few at a time, and brown on all sides.

set browned ribs on a plate and add onion, celery, carrots and mushrooms to the pot.

saute, stirring often, until onions are golden brown. empty veggies into a bowl and set aside.

using the wine, deglaze the pan, scraping off any browned bits from the bottom. reduce the wine by three quarters until thick and slightly syrupy (15-20 minutes).

return the ribs to the pot and pour in the beef stock, adding enough water to cover everything. bring to a boil.

cover and place in oven. cook in oven (braise) for two hours.

remove from oven and return the veggies to the pot. continue cooking in oven for 30 more minutes. allow pot to cool completely, then place, covered, in refrigerator overnight.

the next day remove from fridge and scoop out all the fat that has solidified at the top. discard the fat. 

place the pot, uncovered, over medium heat. cook for about 40 minutes. remove the ribs and place them on a plate. cover with foil. using a slotted spoon, scoop out all of the veggies. place them in a bowl, cover with foil. continue to reduce the sauce, adding a mixture of 2 tbs cornstarch and 1/2 c hot water, for about 30 minutes, or until the sauce has reduced by half. 

spoon a little sauce over the ribs and serve, veggies on the side. we used some of the excess sauce for dipping.

 for the potatoes, just toss a couple handfuls of fingerling potatoes in a bowl with olive oil, salt, pepper and dried rosemary. transfer to a foil lined sheet and bake in oven at 350f for 45 minutes.

serves 6 (or 2 with enough leftovers for ramen and sandwiches!)