Sundays get a bad rap, but in my book they’re great way to laze around the house and get stuff checked off my list. I really do like to clean and organize the house on Sundays, in between meals and trips to the park of course. There’s something about doing the laundry, filing the mail and vacuuming the floors that makes me pretty happy. I know I’m a freak of nature here, but really, I like starting the week this way.
OK enough, now, back to food. Sundays are also a good day to make a meal that cooks slowly all day and is full of flavor. I find it more and more seductive that I can throw a few ingredients in a pot and let them simmer (on the stove or in a slow cooker or in the oven) all day. For some reason these meals always end up tasting so luxurious, but really the effort is minimal. I think of this as the ideal Sunday supper because you could just sit around and do nothing once you put it in the oven and it would still taste sublime. Also, these taste fantastic the next day in a sandwich or a soft taco.
1/4 cup all-purpose flour
coarse salt and pepper
2.5 lbs. bone-in beef short ribs (I had about 10 ribs)
1 tablespoon vegetable oil
2 carrots, cut into large chunks
1 onion, quartered
1/2 cup red wine
2 cups reduced-sodium chicken broth
2 sprigs fresh thyme
1 can diced tomatoes, no salt added
1. Preheat the oven to 400 degrees. Also, heat the oil in a 6 quart Dutch oven or heavy oven-proof pot over medium heat.
2. Place flour in a plastic zippered bag and season with salt and pepper (I used about 1/2 teaspoon each). Toss the ribs with the flour mixture and shake off excess.
3. Place the ribs in the pot and cook until brown on all sides, about 10 minutes. If you need to use two plates to do this that’s ok.
4. Once browned move the ribs to a plate temporarily ,while you add the carrots and onions to the pot. Stir up any browned bits and cook until the veggies are lightly browned too, about 3-5 minutes.
5. Next add the wine, broth, thyme and tomatoes. Nestle the ribs back into the pot and bring it all to a boil.
6. Cover the pot and transfer it to the oven to cook one hour.
7. After one hour, reduce the heat to 350 degrees and cook about an hour more. Serve with the sauce over rice or pasta, or let cool and refrigerate up to one day.