This is fabulous comfort food and it will serve two and there will be enough left overs for two for either lunch or dinner.

Also we make ours a few days ahead of time, allowing all the flavours to mingle.

What You Need

2 pounds of short ribs.

1 bottle of good red wine.

1/2 pound of regular mushrooms.

3 celery stalks.

3 large carrots.

2 cups of beef stock.

4 cloves of garlic.

Salt and pepper.

7 tablespoons of olive oil oil.

2 tablespoons white vinegar.

6 medium-sized potatoes.

1 large white or red onion.

2 small cucumbers.

12 cherry tomatoes.

Method

Clean all your vegetables, peel your onion and garlic.

Cut, the mushrooms in half, your onion into thin slices, your celery into one-inch pieces – set aside.

Pre-heat a large cast iron pot on the stove on medium heat. Once hot add 3 tablespoons of olive oil.

Season the short ribs generously with salt and pepper.

When the oil starts to shimmer add your short ribs, till they are nice and brown on both sides.

Once done take out of the pot and set aside.

Now add all your vegetables, the onions (save two small slices for your salad) and your garlic into the pot. Cook everything for about 4 minutes, making sure to stir the veggies around every once in a while so they don’t burn.

Once done return the meat to the pot and pour in your bottle of red wine, bring to a boil, then let simmer till the alcohol from the wine has burned off, which takes about five minutes. Then add your beef stock, bring everything to a boil and then reduce to a simmer.

Add your short ribs.

Add the lid to your pot and let everything cook for about 45 minutes.

Once done add salt and pepper to taste. Let everything cool off and then place your pot into the fridge for up to four days. The day you are ready to serve reheat everything by bringing it to a boil and then letting it simmer for 20 minutes.

Make sure you taste your gravy, the essence of your dish. It should be nice and thick. If not let everything simmer till it is.

The day you are ready to serve take your potatoes, cut into small chunks (no need to peel them as long as the outsides are clean) boil for 15 minutes. Then drain and mash them. Place the lid on the pot, set aside.

Take your cherry tomatoes and cut in half and place into a bowl, cut your cucumbers into thin slices (no need to peel), chop up your your onion slices into little chunks. Mix everything.

Now add your 3 tablespoons of olive oil, 1 tablespoon of your vinegar. Mix the salad mixture thoroughly and salt and pepper to taste.

You are now ready to plate.

Enjoy your fabulous comfort food dinner.

Every Wednesday, veteran journalist, George Froehlich, gets personal – sharing with you, his amazing travel destinations, his wonderful recipes, art he loves, music he enjoys.
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