Comfort Food 101: Red Wine Short Ribs for Thursday's Supper

I am tired!! The News and the reports of the tragedies is exhausting. My mind is buzzing. Comfort Food just lets me sigh a little and know that no matter what comes at me or at us or at all of us, we will remain strong. Food brings me back to a safe place. Home and Family that's all we need. 

With a fall apart, melt in your mouth Short Rib and Creamy texture of a Polenta or Mash. How can you go wrong? Have a GREAT Night Everyone! Enjoy Every Moment!

Red Wine Short Ribs


4 lbs. Beef Short Ribs
3 cups Red Wine (or 1 cup Red Wine vinegar)
1 cup Beef Stock (3 cups if not using Wine)
½ cup Water
3 cloves Garlic minced
1 medium Onion
Salt and Pepper
1 Tbsp Olive Oil (to prepare skillet)

On a plate: Salt and pepper Ribs liberally.
Heat nonstick skillet to Medium High Heat
Heat 1 tbsp. Olive Oil in skillet
Add Short Ribs to skillet.
Brown Ribs on all sides.
Once browned, remove Ribs from skillet and add to Crock Pot.
Add Onion and Garlic to skillet.
Saute until slightly softened and golden from rib renderings
Add contents of skillet to crock pot. (Renderings, juices, onions and garlic)
Add wine, broth and water to crock pot.
Set the Crock Pot to Low. Cook ribs for 6-8hrs.
If setting on High; Cook for minimum of 4 hours
** If you choose not to do the crock pot: Brown ribs in a Dutch oven. Remove as instructed. Brown onions and garlic as directed. Add Ribs back to Dutch oven and add all other ingredients as instructed. Cover and braise over medium low heat for 3-4 hours or until meat is falling off the bone. Or put Dutch oven in a 350° f oven and braise there for 4 hours until meat is falling off the bone.

Gravy: Remove 1 cup – 1 ½ cup of the juices from the crock pot. Heat the juices in a small sauce pan over medium heat, until reduced by ½. Whisk in 2-3 tbsp. butter. Pour over Ribs and accompaniment as desired.
Serve: I served here over leftover Polenta from Monday, but you can serve over, Noodles, Mashed Potatoes, Mashed Cauliflower, or Rice.