Mediterranean•gourmet

Sage- Wine Braised Beef Short Ribs and Potatoes

How about a hearty bowl of sage-wine braised beef short ribs and potatoes?

Ingredients

Quantities are shown as originally provided.

Seasoned salt
Black pepper
2 tsp paprika (hot paprika preferred)
1 tsp ground green cardamom
3 lb bone-in beef short ribs; ask the butcher to trim fat and cut short ribs into smaller 3-inch pieces
Vegetable oil
2-3 large russet potatoes, peeled, washed, cut into 2-inch pieces
3 celery stalks roughly chopped
1 large red onion roughly chopped
5 large garlic cloves, lightly crushed
5 fresh sage leaves
2 bay leaves
1 tbsp all-purpose flour
1 15-oz can diced tomatoes
1 cup red wine
4-5 cups low-sodium beef broth

1
Preheat the oven to 300 degrees F.
2
Combine 1 1/2 tsp seasoned salt, 1 tsp pepper, paprika and ground cardamom in a small bowl. Spice short ribs generously on all sides.
3
In a French/Dutch oven or heavy braising pot, heat 2 tbsp of vegetable oil. Deeply brown the short ribs on all sides on medium-high heat. Remove from pot and set aside.
4
Add more oil to the pot if needed and bring heat to medium, saute the potatoes, celery, and red onion, for about 10 minutes; toss occasionally. Season the vegetables lightly with seasoned salt and black pepper. Remove from pot and set aside briefly.
5
Now in the same pot, add diced tomatoes, garlic, sage, and bay leaves. Cook together for 5-7 minutes or until the tomato turns a rusty red. Then stir in the flour to coat the tomatoes.
6
Add the red wine and broth, and raise the heat. Cook over high heat until the liquid is slightly reduced, about 7 minutes. Add a dash of seasoned salt to your taste.
7
Now add the meat and sauteed vegetables back to the pot, and let everything cook together on medium-high, uncovered, for about 5-7 more minutes.
8
Cover the pot and transfer to the 300 degree F-heated oven for two hours or until short ribs are fork-tender. Serve in bowls with your favorite crusty bread!