Valentine's Day had pretty inconvenient timing for Alex and me this year. We chose to spread it out over a couple of days, he took me to dinner and showered me with flowers, chocolate, and Ketel One (laughable, I know) on Thursday. Then on Saturday when he got back from work (oh the life of an Athletics Director) I made him a fabulous dinner. I started the meal with figs wrapped with prosciutto, then for the main course I served these to die for short ribs over incredibly creamy brie mashed potatoes, and finished the meal with a lemon butter bundt cake.
Since short ribs are able to stand up to stronger flavors, I thought I'd create a beautiful brown sugar and thyme marinade and then braise them in red wine. Let me tell you... they were absolutely incredible. The meal as a whole was unbelievable, I'll post my recipes for the Brie Mashed Potatoes and Lemon Butter Bundt Cake later on this week!
Brown Sugar Short Ribs
Yield: 2 Servings
1 lb short ribs
2 tbsp brown sugar
3 tbsp olive oil, divided
1/2 tsp cinnamon
1/2 tsp kosher salt
1/2 tsp ground black pepper
6 sprigs thyme
2/3 cup red wine (Petite Sirah)
1 tbsp butter
In a large bowl, combine the brown sugar, 2 tbsp olive oil, cinnamon, salt, pepper, and the leaves from the thyme sprigs. Toss the short ribs into the marinade and make sure each piece is evenly coated, then place them into the refrigerator for an hour.
Place a large saute pan over medium-high heat. Add the remaining tablespoon of olive oil to the pan. Place the marinated short ribs onto the pan, bone side up. Allow them to caramelize for 2-3 minutes per side. Then turn the heat down to medium and pour the red wine onto the pan. Once the wine is simmering, add the butter. Turn the heat down to medium-low and cover the pan. Allow the short ribs to braise for 30 minutes.
To plate them, place the ribs onto a platter and spoon the red wine sauce over the top. Garnish them with additional sprigs of thyme. Enjoy!