Pook's Pantry Recipe Blog

A Life in Food by real-life Chef Cheryl Bennett

weekend cooking

Classic Chicken Noodle Soup

Classic Chicken Noodle Soup is the epitome of the “cure all soup”. It is comforting and delicious, it reminds us of childhood, it is what we crave when we’re under the weather and knowing how to make a good pot of soup from scratch is a good skill to have in your arsenal. From easy lentil soup to langostino chowder, you’ll be able to create anything.

pot of soup with ladle

Once you master the basics of making a good pot of soup, it opens up infinite possibilities to all of the variations you can make.

Homemade chicken noodle soup isn’t exactly groundbreaking, earth-shattering, cutting-edge haute cuisine, but something everyone should have in their arsenal. When it’s good, it’s really good and it possesses inexplicable magic.

A good bowl of classic chicken noodle soup can make you feel so much better when you’re not feeling your best. It satisfies your soul and can warm you to the core on a bone-chilling day.

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Baked Turkey Meatballs

Baked turkey meatballs are a quick and easy weeknight dinner. Pair these tender, juicy turkey meatballs with pasta or veggies and your favorite sauce or serve them as a tasty appetizer for your next game day party.

turkey meatballs with parsley and parmesan cheese

There isn’t anything particularly spectacular about a turkey meatball, except they are ridiculously good. I love a good meatball, like these Mediterranean lamb meatballs, because they are so versatile and I can make a big batch and freeze some for later when I’m too tired to cook.

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Chestnut Stuffed Pork Loin Roast Recipe

Stuffed pork loin roast is a delicious, showstopper of a dinner. Filled with a chestnut stuffing, this flavorful pork loin recipe is great for Sunday dinner with the family. It is also elegant enough for your holiday table or special occasions.

stuffed pork loin roast on white platter with carrots

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Braised Short Rib Recipe with Red Wine

This tender, fall off the bone braised short rib recipe is perfect for chilly evenings when you crave a comforting meal. Try my cider braised short ribs for another delicious way to enjoy this one pot meal.

braised short ribs in white bowl with rutabaga

Cooked low and slow in the oven, these red wine-braised short ribs are so soft that it will render your knife useless.

What exactly is a “braise”?

What is a “braise”?  In its most basic definition, it’s cooking something (usually meat) in a liquid (usually stock, wine or a combination thereof) for a long period of time on a low heat.

Most often, braises are tough cuts of meat that benefit from long, slow cooking turning them into the most succulent and flavorful of meals.

Braises are perfect for winter. It’s a long, slow process (which is how winter feels to me) and it is usually comfort food cooking. Another benefit of braising is, it’s easy. 

Many braises are one-pot meals, some with a side of starch (and we all know how I love that…) which means you aren’t left with an entire sink of dirty dishes, something else I can really appreciate.

Braised Short rib recipe

Normally, I try to share fairly easy recipes that don’t take all day. This braised short rib recipe isn’t a quick one.  It is a recipe that will take all day, but the majority of that time is hands off, so I don’t think it should count against me. 

I enjoy lazy Saturdays watching a movie while I have something simmering away, I hope you do too.

the only good thing about winter…

It’s no secret that winter was always my least favorite season. It does, however,  get serious bonus points for the kind of cooking that it ushers in… the braise! Culinary comfort, the only real benefit of freezing temperatures.  

Now that I live in the sweltering heat most of the year, “winter” is a delightful 60 degrees and I am deliriously happy that my days of shoveling snow are behind me.

the perfect pot

I have a particular pot that I use for braises, it is a Le Creuset enameled cast-iron pot. I have had this pot for almost 15 years. It has made hundreds of meals and looks almost the same as the day I bought it.

This is one very good example of “you get what you pay for”. These are expensive, but it is something you only buy once.  Invest in good cookware. This is one piece of advice that I give fairly often. 

I understand not wanting to shell out a substantial amount of money for one pot, believe me, I get it.  However, that being said, this is by far the best pot or pan that I own.   

It is the perfect gift for someone who cooks, whether it is a holiday, birthday, wedding, etc.  I can’t say enough about this pot, and I don’t easily gush over things that aren’t food…

What else can I serve with these braised short ribs?

Normally, the “standard side” is mashed potatoes. I’m not against them, I love mashed potatoes. Who doesn’t? But, I had been craving rutabaga, which I know is not something you hear everyday. 

If you’ve never had rutabaga (sometimes called turnip, even though a turnip is the smaller white one), give it a try.  It’s absolutely delicious!  If you need something else to round out the dinner, here’s a few suggestions:

What do I need for this braised short rib recipe?

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This tender, fall off the bone braised short rib recipe is perfect for chilly evenings when you crave a comforting meal. Cooked low and slow in the oven, these red wine-braised short ribs are so soft that it will render your knife useless.

I hope you love this braised short rib recipe as much as we do! Please consider rating and/or commenting.

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Yield: 6 people

Braised Short Rib Recipe

Braised Short Rib Recipe

Cooked low and slow in the oven, these red wine-braised short rib recipe is tender and delicious.

Prep Time 20 minutes
Cook Time 3 hours 30 minutes
Additional Time 20 minutes
Total Time 4 hours 10 minutes

Ingredients

Red Wine Braised Short Ribs

  • 4 lbs beef short ribs, about 20
  • 1 red onion, diced
  • 1 yellow onion, diced
  • 6 carrots, peeled and cut into 2" pieces
  • 4 cloves garlic, smashed
  • 4 ribs celery, cut into 2" pieces
  • 4 tbsp tomato paste
  • 3 cups red wine
  • 2 cups beef stock
  • 2 bay leaf
  • 1/2 cup canola oil
  • 2/3 cup flour
  • 2 tsp salt
  • 1 tsp pepper

Rutabaga Puree

  • 2 pounds rutabaga
  • 2 tbsp butter
  • 1/4 cup half and half
  • 2 tsp salt
  • 1 tsp pepper

Instructions

  1. In a heavy ovenproof pot, add enough oil to your pot to reach 1/4 inch up the side and heat over high heat.
  2. Put about a cup of flour on a plate and add a little salt and pepper to it, mix it with your fingers and dredge the short ribs in the flour. Shake off the excess flour and set aside.
  3. When the oil is hot, carefully add the ribs to the pot and brown on all sides. You may have to do this in two batches; you don’t want to crowd them or they won’t brown properly.
  4. Remove the ribs from the oil and set on a plate lined with paper towel. (This can be done a day ahead if you are pressed for time; cover and refrigerate until ready to braise)
  5. Preheat the oven to 275 degrees. Pour out the oil and add the onions. Sauté on medium heat until softened and beginning to caramelize.
  6. Add a big pinch of salt and a few turns of the pepper grinder and stir. Add the carrots and celery and cook for 5 more minutes. Add tomato paste and cook for another few minutes.
  7. Put the ribs back into the pot. Add the bay leaves, garlic, wine and stock. Season with a few pinches of salt and a few more turns of the pepper grinder. Bring the pot to a simmer, cover and slide into the oven for 4 hours.
  8. Remove the pot from the oven and allow the ribs to cool slightly, uncovered. Remove the ribs and set aside. Remove bay leaves and discard.
  9. Skim the fat from the surface, then puree the braising liquid and vegetables to make a gravy. Put the short ribs back in and keep warm.

Rutabaga Puree

  1. Bring water to a boil in a large pot. Add rutabaga and boil until tender.
  2. Drain and put back into pot on low flame to help remove some of the water from the rutabaga. Add milk and butter and beat with an electric mixer until consistency of mashed potato. Season with salt and pepper.

Nutrition Information:

Yield:

6
Amount Per Serving: Calories: 870Saturated Fat: 14gCholesterol: 144mgSodium: 2062mgCarbohydrates: 41gFiber: 7gSugar: 14gProtein: 48g

Did you make this recipe?

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© Cheryl Bennett
Cuisine: American / Category: Dinner

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