Braised Beef Short Ribs w/Fingerling Potatoes & Green Beans
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.
Braised Beef Short Ribs
Ingredients
- bone-in beef short ribs
- onion & garlic, chopped
- salt & pepper
- 1 can beef stock
- 1 cup red wine
Directions
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).
Fingerling Potatoes
Ingredients
- small bag of fingerling or new potatoes
- garlic, finely chopped
- parsley, finely chopped
- butter
>Directions
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.
Sautéed Green Beans
This recipe has appeared before on Crouton’s Kitchen, but I do it a little differently each time, so here’s tonight’s variation:
Ingredients
- 1 bag green beans
- 3 slices bacon, chopped
- 1/2 onion, chopped
- 2 tbsp water
Directions
Brown bacon and onion over low to medium heat in a frying pan. Add beans & water, toss all, sauté for 10 minutes or until the beans are tender.
Serve with crusty French bread. You can probably make a gravy from the remaining juice after the ribs are cooked, but we found them to be plenty tender, juicy, and tasty right out of the cooking dish.
Let me tell you, it’s as good as it looks! Slow cooking? I’m sold.
