Braised Short Ribs from Magnolia Table, Volume 2
Updated: Sep 11, 2020
Thank you Joanna Gaines for bringing this mouth watering dish to my family! Griffin bought me the beautiful second volume of her cookbook, Magnolia Table, and I giddily spent a whole night reading all the new recipes. (By the way, do you read cookbooks? I read them to relax. I can always learn something new about flavor combinations, cooking styles and techniques, or how to present a plate.) *Heart eyes*
I think I will forever remember making this dish for the first time because of the life moment surrounding it. My husband was away and I was in the mountains with my parents, brother, and two sweet nieces. After a long and trying day, we settled into a quiet evening. I was greeted by crisp cool air which teased the beginning of fall and promise of leaves turning soon. It was a refreshing wave of weather and the faint sounds of crickets outside seemed to beckon the change of season.
My cutie-pie niece wanted to cook with me so we pulled up a chair and she patiently waited for each step to help. Seeing the joy from my little sous-chef reminded me of why I cook. To slow down, to be with family, to share a meal, to enjoy time together, to spread love, to share stories and so much more. I will always be thankful for this time with her and the reminder to slow down and enjoy the process.
I think this is the most delicious meal I've ever made- really. This is not an exaggeration. The slow simmered beef was fall-off-the-bone and finger-licking good. My family raved all evening and again the next morning about how amazing this dish was and I happily agreed. You don't want to miss this one.
Braised Short Ribs from Magnolia Table
2 tablespoons of canola oil
4 pounds beef bone-in short ribs
1 tablespoon of kosher salt
1 medium yellow onion, cut into a medium dice
3 large carrots, cut into 1/2-inch slices
4 celery stalks, cut into medium dice
2 garlic cloves, minced
1 cup dry red wine (I suggest a GOOD red wine.. don't skimp out on this step. It makes all the difference!)
4 cups beef broth
5 thyme sprigs
1/2 teaspoon freshly ground black pepper
1 tablespoon chopped fresh parsley, for garnish
In a large Dutch oven, heat the oil over medium-high heat. Sprinkle the short ribs with 2 teaspoons of the salt. Add the ribs to the Dutch oven (work in batches to avoid crowding) and sear each side until browned, 3 to 5 minutes per side, 12 to 15 minutes total. Remove the short ribs to a bowl, cover with foil to keep them warm, and set aside.
Add the onion, carrots, celery, and garlic to the pot. Saute, stirring occasionally, until the onion is translucent, about 5 minutes.
Add the wine to the pot, scraping any browned bits from the bottom of the pan.
Cook until the wine is reduced to 1/4 cup, 4 to 5 minutes. Add the beef broth, thyme, bring to a low boil, and reduce the heat to a simmer.
Return the short ribs to the pot, with any juices from the bowl. Cover and simmer until fork tender, 4 1/2 to 5 hours.
Picture below: Ribs after being cooked for 4 hours.
Pour the liquid into a saucepan and simmer over high heat until slightly thickened and reduced to 1 cup, 8 to 10 minutes. Stir in the remaining salt and the pepper.
Spoon the sauce over the ribs and sprinkle with parsley.
[Joanna suggests to serve with her gnocchi recipe!]
Store in an airtight container in the refrigerator for up to 3 days.
Makes 4-6 servings
Magnolia Table: Volume 2
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