I few years ago, I semi-took over family dinners from my Grandmother. She’s had a way of cooking gigantic roasts and various other cuts of meat that appeared to be controlled chaos. After botching prime rib one year for Christmas (sorry, Grandma!), I decided I was going to cook one cut of meat exceptionally well and began buying different meats as they went on sale. 

Short ribs quickly became one of those things I had to master and one hungover morning, accidentally created the recipe I’m most proud of thus far. I usually make spaetzle or mashed potatoes to soak up the liquid from the sauce.

These braised ribs make the perfect entrée for a special occasion such as a birthday or holiday meal or just a cold on a cold autumn afternoon when you're craving something with a little substance. 

Wine Braised Short Ribs

• 4 pounds bone-in short ribs, generously salt and peppered
• 2 cups all-purpose flour
• 3 tablespoons olive oil
• 2 large yellow onions, chopped
• 3 large carrots, peeled and cut into 1-inch chunks
• 4 garlic cloves, chopped
• 1 teaspoon juniper berries
• 1/4 teaspoon anise
• 1 bottle (750ml) red wine (use something that is full bodied; Merlot, Zinfandel, Cabernet Sauvignon, Syrah or Malbec)
• 1 can (6 oz.) tomato paste
• 3 fresh thyme sprigs
• 2 fresh rosemary sprigs
• 2 bay leafs
• 2 cups beef stock

Directions: In a dutch oven, heat the olive oil over medium-high heat until nearly smoking. Meanwhile dredge the ribs in the flour, tap the excess off. Working in batches, brown the ribs on all sides. Put aside.

Reduce the heat to medium, add the onions, garlic and carrots and cook until soft, about 10 minutes. Put aside. 

Add the wine to the Dutch oven and cook, stirring to scrape up any browned bits on the bottom. Add the tomato paste, thyme, anise, juniper berries, rosemary and bay leaf, mashing any large chunks of tomato paste. Increase the heat to medium-high and cook until thickened and reduced by half, about 12 minutes. Add the meat and vegetables, use enough stock to come up halfway to the ribs. 

Reduce the heat to low and simmer for 6 hours. Skim off the fat and remove the sprigs and bay leafs and serve.

Spaetzle With Herbs

• 1 cup milk
• 3 eggs
• 2 cups all-purpose flour
• 2 teaspoons salt, plus more, to taste
• 1/8 teaspoon freshly ground pepper, plus more, to taste
• 1/4 teaspoon freshly grated nutmeg
• 3 tablespoons. chopped fresh flat-leaf parsley
• 3 tablespoons chopped fresh chives
• 1/2 stick unsalted butter

In a large bowl, mix together the milk, eggs, salt, pepper, nutmeg and 1 tablespoon parsley and chives (that means 1 tablespoon of each). Whisk until smooth.

Fill a large pot two-thirds full of lightly salted water and bring to a brisk simmer over medium-high heat. Set a large bowl of ice water near the stove.

Hold a colander with large holes (or if you've got a Spaetzle maker handy) over the simmering water. Using a rubber spatula, push 1 cup of the batter through the holes directly into the water. Cook the noodles for 1 minute. Using a slotted spoon or a mesh strainer, transfer the noodles to the ice water. Repeat with the remaining batter. Drain the spaetzle well in a colander with small holes so the noodles do not slide through.

Just before serving, in a large nonstick fry pan over medium-high heat, melt the butter. Add the spaetzle and sauté, stirring frequently, until the noodles are golden brown and crispy, 6 to 8 minutes.

Season with salt and pepper and add the remaining chives and parsley. 

Wine Pairing Suggestion For Braised Ribs

Pair this recipe with a full bodied wine such as a Malbec, Zinfandel, Merlot, Cabernet Sauvignon or even if a Chardonnay if you have a non-red drinker at your dinner table.

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