Cabernet and Jalapeño Braised Short Ribs With Cilantro Gemolata
Braising: A Recipe for Keeping Your Brains from Going into Your Feet
Cabernet and jalapeño braised short ribs with cilantro lime gremolata.
In the movie “Spaceballs” the fleet commander, Dark Helmet, played by Rick Moranis, is in hot pursuit of Princess Vespa. Astounded that the Princess and her rescuer, Lonestar, are making a get away, Dark Helmet commands his ship to go straight to Ludicrous Speed to catch them.
As the ship accelerates through Light Speed, hurtles right past Ridiculous Speed straight to Ludicrous Speed, Dark Helmet is thrown vertical. Hanging onto the railing of the flight deck for dear life, he exclaims, “My brains are going into my feet!”.
There’s no more fitting analogy for modern culture than this. On most days we live life at ludicrous speed, packing so much in that we have little time to eat, and less time to cook.
Braising Is A Simple, Uncomplicated Cooking Technique
Braising is a simple, uncomplicated cooking technique that doesn’t require special skill or know-how, just time.
You may be thinking: “How will I have time to braise, if I don’t have time to cook?”.
Herein is the irony of “time” in the braising method: It requires very little active cooking once it’s in the oven. Read a book, or, take a nap, while the oven does all the work.
Cuts of meat that are ideal for braising are typically less expensive because the low and slow cooking method will break down the connective tissue producing a tender, flavorful, and moist dish.
Short ribs are an excellent cut for braising.
Cabernet and Jalapeño Braised Short Ribs
Try my Cabernet and Jalapeño Braised Short Ribs. It’s a southwest take on a traditional recipe. Cook them low and slow overnight, on a lazy Sunday afternoon, or put them in the slow cooker during the week. Your house will smell amazing when you arrive home from work.
Your family, and your brains and your feet will thank you.Print
This is a super simple recipe. The cilantro lime gremolata adds an addicting splash of flavor!
- 6 lbs. short ribs
- 1 large onion, medium dice
- 4 large galric cloves, roughly chopped
- 3 jalapenos, sliced
- 2 cans southwest style diced tomatoes
- 1 bottle Cabernet Sauvignon wine
- olive oil
- 1 1/2 cups cilantro, chopped
- zest from three limes
- 1 1/2 tablespoons garlic, minced
For the Short Ribs
- Heat the oven to 250 degrees.
- Season the short ribs with salt and pepper.
- Heat a large braising pot over medium heat. When the pot is heated, add just enough olive oil to cover the bottom.
- Add the ribs to the pan and brown on both sides for 1-2 minutes.
- Once all the ribs are browned, add the diced onion, chopped garlic, and jalapeno.
- Saute for 1-2 minutes to soak up the oils and flavors in the pot.
- Remove the pan from the heat.
- Pour in the canned tomatoes and their liquid.
- Pour 1 bottle of Cabernet Sauvignon over the tomatoes.
- Place the lid on the braising pot and place it in the oven.
- Braise for 7 hours or until meat is falling-off-the bone-tender.
For the Gremolata
- Mix together the cilantro, lime zest, and garlic.
- Season with salt as needed. Serve as a garnish on the ribs.
This dish can also be made in a slow cooker. Brown the ribs in a skillet. As ribs brown, remove them to the slow cooker. Saute the onion, garlic, and jalapeno in the skillet to soak up the oils and flavors. Pour the onion mixture over the short ribs in the slow cooker and continue with the recipe. Cook for 7 hours or as needed for falling off-the-bone-tender.