Red-Wine-Braised Short Ribs with Carrots

Here’s another dish I made during my cooking streak before I got sick. I had purchased a few packages of short ribs here and there over the summer when they were marked down and was keeping them in my freezer until I came across a good recipe. When I saw this braise mentioned in the October issue of Bon Appetit (though not printed; I had to go to the web site to find it), I knew this was how i wanted to use my ribs. I was fortunate enough to find a vendor selling small young carrots at the market that weekend, and I convinced my coworker to trade me a bottle of his favorite local red wine for a serving of the finished product. (Because hey, if your bottle costs about $8, that compares extremely favorably to how much you’d pay for a serving of short ribs in a restaurant, am I right?) :)

So these took a long time, as is expected of a braise, but they were incredibly tasty. The flavor was traditional, similar to pot roast – no weird ingredients or surprises, just super tender fall-off-the-bone meat with an excellent braising sauce. And like many braises, it’s even better reheated the second or third day. Enjoy!