Autumn’s Flavors: Braised, Roasted, and Slow-Cooked Comfort

k engels

1 year ago

Autumn’s Flavors Come Alive in the Kitchen

Deep, rich braises, slow-cooked meats infused with wine, and roasted vegetables caramelized to perfection. A bold red wine, like a Tempranillo or Cabernet Sauvignon, complements these flavors beautifully, adding depth to dishes like braised short ribs or lamb shanks. Pair them with sides that enhance the richness—creamy mashed potatoes, roasted root vegetables, or polenta. The interplay of earthy herbs, savory reductions, and the wine’s subtle tannins creates a perfect harmony on the plate without being overstated. This is the season to savor hearty meals, unhurried cooking, and the comfort that only slow, thoughtful preparation can provide.

Red Wine Braised Short Ribs

Photo: David Kadlec

Ingredients

6 lbs beef short ribs, bone-in
2 tbsp canola oil
3 medium onions, chopped
3 carrots, chopped
2 celery stalks, chopped
1 head of garlic (top sliced off)
2 tbsp tomato paste
1 bottle of dry red wine (Cabernet Sauvignon or Merlot)
32 oz beef stock (preferably low sodium)
1 bay leaf
Fresh herbs (a few sprigs each of parsley, thyme, rosemary)
Salt and freshly ground black pepper
1/4 cup all-purpose flour

Instructions

Prep the Short Ribs: Season the ribs generously with salt and pepper. Let them come to room temperature while preheating your oven to 350°F.
Sear the Meat: Heat the oil in a large Dutch oven over medium-high heat. Sear the ribs in batches to ensure a good brown crust on all sides (about 3-4 minutes per side). Remove and set aside.
Cook the Vegetables: In the same pot, add the onions, carrots, celery, and garlic, cooking until softened (about 5-7 minutes). Be sure to scrape up the browned bits from the bottom of the pan for extra flavor.
Tomato Paste & Flour: Stir in the tomato paste and cook for another 2 minutes. Sprinkle flour over the vegetables, stirring to coat evenly and thicken the mixture.
Add the Wine & Stock: Pour in the red wine and beef stock, and scrape up any remaining bits on the pot. Add the bay leaf and fresh herbs.
Braise: Return the short ribs and any accumulated juices to the pot, making sure the ribs are mostly submerged in the liquid. Cover and transfer the pot to the oven. Braise for 2.5 to 3 hours until the meat is fork-tender.
Finish the Sauce: Once the ribs are done, remove them from the pot. Strain the liquid to remove the vegetables and herbs. Simmer the sauce to reduce and thicken, or add a cornstarch slurry if needed. Adjust seasoning to taste.
Serve: Plate the ribs and drizzle with the reduced sauce. Pair with creamy mashed potatoes, polenta, or crusty bread.

This dish is rich and satisfying, with layers of flavor from the wine and slow cooking. The key to depth is a good sear on the meat and the slow reduction of the wine sauce.

Key tips for preparing meat, especially for braised dishes like short ribs or slow-roasted meats:

1. Choose the Right Cut of Meat:

For braising or slow-cooking, opt for well-marbled cuts such as beef short ribs, pork shoulder, or lamb shanks. The fat and connective tissue break down during slow cooking, making the meat tender and flavorful.

2. Bring the Meat to Room Temperature:

Before cooking, allow the meat to come to room temperature (about 30 minutes). This helps the meat cook more evenly and achieve a proper sear.

3. Season Generously:

Season the meat with kosher salt and freshly ground black pepper at least 30 minutes before cooking. This enhances the flavor and helps the meat retain moisture.

4. Searing is Crucial:

A deep brown sear on all sides is essential. Heat oil in your pan until it’s almost smoking, and sear the meat for 3-5 minutes per side. This caramelizes the surface, adding depth of flavor to both the meat and the final sauce.

5. Deglaze the Pan:

After searing the meat and cooking your aromatics (onions, garlic, etc.), always deglaze the pan with wine, broth, or stock. Scrape up the browned bits stuck to the bottom (known as “fond”), as they carry loads of flavor into the sauce.

6. Use a Good Wine for Braising:

For braised meats, use a dry red wine such as Cabernet Sauvignon, Merlot, or Tempranillo. While it doesn’t need to be expensive, choose a wine you’d enjoy drinking, as it contributes significantly to the sauce’s flavor.

7. Cook Low and Slow:

Braising is all about low and slow cooking. Maintain a low oven temperature (300°F – 350°F), allowing the meat to break down gradually and absorb the flavors of the liquid and aromatics.

8. Let the Meat Rest: