Braised Beef Short Ribs w/Fingerling Potatoes & Green Beans
June 30, 2017
The deMenthes dined tonight on braised beef short ribs with fingerling potatoes and sautéed green beans. Cooking the ribs is an all-day affair, but not really all that much work. If you put the ribs in the oven first thing in the morning they’ll be ready by dinnertime, and you can prepare and cook the potatoes and green beans during the last hour.
Season the ribs with salt & pepper, then brown them in a frying pan. Place browned ribs in a deep cooking dish and set aside. Sauté chopped onion & garlic in a little olive oil, then add beef stock & red wine and reduce. Strain the liquid over the ribs, cover with foil and bake in oven at 200° for 11 hours (in by 7:00 am, ready by 6:00 pm).
Clean the potatoes (leaving the skin on), boil for 20 minutes, drain. Place boiled potatoes back in the pot, add a couple of tablespoons of butter, the chopped garlic & parsley, and sauté on medium heat for about 10 minutes.