Braised Beef Short Ribs with Japanese Sweet Potatoes, Rosemary, Sage and Pluots

IMG_2669This is one of my favorite meals. It takes 30 minutes to put together and then cooks for a few hours in the oven and becomes this perfect meal. We happen to still have quite a few ribs in the freezer from our cows, and each time we’ve had them this summer its been a memorable meal. It is important to use a good red wine for this dish, in fact I usually use the same wine that I end up drinking with the meal. If you can make your own beef stock that is the best bet, but I would recommend using water in place of stock if you don’t, I don’t particularly like using chicken stock in place of beef and have found that water works wonderfully.

Braised Beef Short Ribs with Japanese Sweet Potatoes, Rosemary, Sage and Pluots
5-8 short ribs, defrosted, at room temperature
1 medium red onion, diced
3 medium carrots, diced
1 tbsp sprouted flour
2 cups good red wine
2 cups beef broth
salt & pepper
1 1/2 tbsp butter
3 sprigs rosemary & sage
salt & pepper
Olive oil
Lemon juice
Pluots, diced

Oven 350. Coat the ribs in salt & pepper, and a thin layer of flour.
Heat 1 tbsp of butter in a deep, hot skillet. Brown the ribs on all sides for about a minute each side, then remove from the skillet. Add the chopped onion & carrot to the skillet, and turn the heat way down to low-medium.
Cover and stir occasionally, until the vegetables are softened, but not browned. Take your time with this step, at least 15 minutes, if not¬†more. You get so much more flavor when you’re patient with your onions.

Add the red wine, bring to a gentle rolling boil, then add the beef broth.
Place the ribs in the braising liquid, add 2 sprigs of rosemary & sage (saving some of each) place the lid on the skillet (or use aluminum foil to cover) and leave in the oven for 2-2 1/2 hours.

At the same time place the potatoes in the oven. After about two hours, pull the potatoes out, place the remaining sage & rosemary on them, drizzle with oil, salt & pepper, and a little lemon juice and place back in the oven until the herbs are crisped.

Serve the braised ribs with potatoes and a handful of diced pluot and finish with a grind of salt if needed. Enjoy with the same wine you cooked with and a vibrant, farm fresh side salad.
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