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This is the type of dish that you tend to want to have seconds, thirds, and if you’re a champ, maybe even a fourth round. I could have this for breakfast, I could have this for lunch, I could even have this for a late night munch! Sorry, I was feeling a little Dr. Seuss rhyme and couldn’t help myself…. Anyways, this recipe is one of my all-time favorites and it always manifests itself in a few different ways, but it is perfect for the fall/winter and basically all year round if you’re down for a hearty meal. Hopefully you enjoyed the recipe and be sure to let me know in the comments how you like to braise your meats! I’m always on the hunt for a good braise.
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INGREDIENTS:
2lbs boneless short ribs
1 whole white onion
1 clove garlic
3 bay leaves
1 tbsp corriander seeds
1 tbsp fennel seeds
1 sprig rosemary
1 cup red wine
3-4 cups beef stock
2 tbsp olive oil
salt and pepper
Red Wine Gravy:
2 tbsp all purpose flour
2-3 cups braising liquid
5-6 yukon gold potatoes
1 bunch of large asparagus
salt and pepper
