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Garlic Braised Short Ribs with Red Wine Recipe

written by Carol Crincoli, Pure Pilates Director

I am sharing our main dish that we served for Christmas.  Short Ribs are the perfect “make ahead”  meal that will wow your guests and keep you away from the kitchen so you can host your dinner or party. 

I made this dish 2 days ahead of time and tucked it away in the fridge.  About 6 hours before serving, I let it sit on the stove and skimmed the congealed layer of fat.  Do not worry about losing flavor. There is still plenty of fat and flavor deep inside the pot.

The recipe says to discard the vegetables because they have done their job and lost all of their flavor.  I disagree! Remove the ribs, pull out any herb bundles and use an immersion blender to thicken the sauce with the vege.  If you don’t have an immersion blender, strain out the vegetables, put them in a blender with a bit of the sauce to thin out. After you blend and make a smooth texture, put back into the pot and mix in with the sauce that will be served.

We served the short ribs over polenta.

Find the recipe here

 

Side dishes included:

Charred Carrots with Orange and Balsamic

Roasted Brussel Sprouts with Garlic

Wine Pairing:

2019 J Davies Cabernet Sauvignon

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