Vermouth Short Ribs

So as you know, Brian and I were in pantry mode last week trying to use up things that wouldn’t travel well with us.  It turns out that we are vermouth hounds, as we had 6, I tell you 6 open bottles of vermouth in our fridge.

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What?  There are like only 3 kinds of vermouth, why do we need six bottles?  I guess for the same reason we have like 17 different scotches.

Anywho – it was a challenge I was up to, using up some of that vermouth, since you know how much I love to cook with booze.  Turns out, vermouth and short ribs, well they don’t hurt one another, that’s for sure.

It’s not as full bodied as braising these in red wine, but it’s still delicious and a softer flavor which allows the short rib to really shine.  I’d suggest you try it.  Please leave the martini and rossi behind though, this calls for a high quality vermouth like Dolin.

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Vermouth Braised Short Ribs

By Whitney, April 8, 2013

Vermouth Braised Short Ribs

Ingredients:

Instructions:

Remove the short ribs from the fridge and let come up to room temperature. Season well with salt and pepper.Heat oven to 325 degrees. In a Dutch oven over medium-high heat, heat the olive oil. Sear the short ribs well on each side.  Remove the short ribs from the pot and add in the chopped shallots, garlic, carrots, celery and a large pinch of salt and pepper. Cook the vegetables until softened, about 10 minutes, stirring constantly and scraping up the browned bits on the bottom. Add the wine, beef stock and vermouth, and simmer until the liquid is reduced by half, 10 to 15 minutes.Return the short ribs to the liquid in the pot. Add the thyme and parsley. Bring the liquid to a simmer on the stove, then cover and transfer the pot to the oven. Cook covered for 2 hours. Discard the herbs. Bring the liquid to a simmer, reducing it until it thickens slightly. pour the sauce over mashed potatoes and the short ribs

Love,

Whit

 

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Whitney

About Whitney

Whitney is the Founder of Whit's Amuse Bouche, a nationally recognized food and humor blog. When she's not in the kitchen, you can find her with a glass of california cabernet in one hand and a hot glue gun in the other. She prefers sweat pants to real ones. View all posts by Whitney →

One Response to Vermouth Short Ribs

  1. These Vermouth braised short ribs were fabulous! I really love the more subtle flavor using Dolin vermouth, and white wine instead of the more traditional red wine base. Will make these instead of my traditional beef ribs from now on.

    Reply

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