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by Marisa Olsen

Sunday Football: Braised Short Ribs

My Sunday was pretty cozy. Will and I vowed to make time for ourselves and avoid any major plans. Our day basically involved cookbook browsing, checking out our new bookstore Word, grocery shopping, and cooking, while watching Dexter. We watched a little football too. 
We zeroed in on a Barbara Lynch Red Wine Braised Short Rib recipe. It was very easy to prepare. Basically you preheat your oven to 275 degrees. Salt and pepper your short ribs. Sear six minutes on each side. 
In another sauce pan, sauté onions, garlic, carrots, and celery. Add red wine, beef broth, and tomatoes. Throw in a few bay leaves, black peppercorns, coriander seeds, and a few sprigs of thyme. Once the  liquid has reduced, add to the seared meat, cover, and braise for five hours. 

We had our short ribs with roasted sweet potatoes and asparagus. We paired the meal with an Italian Monferrato by Kermit Lynch. Pretty lovely for a Sunday. Go football! 

Maida Heatter, Welcome to Our Home

The Cook Book Stall in Reading Terminal, Philadelphia, PA