Wine Glazed Beef Shortribs …

I’ve done short ribs a million ways it seems and they are always delish!  In fact, as long as you cook short ribs for 90 minutes to 2 hours, it’s pretty hard to screw them up.  Just don’t over or under season them.

This time, I decided to try something different – a short cut to my short ribs… yes, I still seasoned and browned them a bit first.  You have to brown them, “brown food equals flavor” says Chef Anne Burrell and she’s right!

I cut a couple of onions in half and added them to the hot skillet with a few glugs of red wine.  What’s a glug?  I don’t know… a cup or two?  Go crazy here!  Let it boil for a minute or two to cook out most of the sharpness of the alcohol.

Then I poured in a little beef stock – I had about a third of a box left in the fridge, covered it with foil and popped it in the oven at 375 for two hours.  I took the foil off after 90 minutes to let them breathe a bit.  Now… here’s where I cheated a bit… after the first 90 minutes, I poured over about two cups of a really good store bought barbecue sauce – I know… it sounds crazy… I didn’t plan to do that – why would I do that… I know, I know… but guess what?  It was ridiculous! – the red wine, roasted onions and beef broth took the sauce to another level!  Don’t believe me…?  Take another look at this – and try it!

I had the oven on so might as well scrub, oil and salt some potatoes and pop them on the rack.  Just before I pulled everything out of the oven, I tossed together some Arugula (rocket lettuce) and super sweet grape tomatoes with fresh cracked pepper, kosher salt, olive oil and a splash of vinegar.  Wait… what?  The salad freshened up the dish, but I needed something creamy…  I mean I usually serve beef short ribs with cheesy grits (more on that later).  I topped the potatoes with butter and sour cream, grabbed the remote and put my feet up. Hello HGTV!