Texans Take Their Meat Seriously

Let’s get one thing straight—Texans take their meat seriously. And in this house, savory is non-negotiable at least twice a week.

Whether it’s a perfectly seared filet, a juicy rack of lamb, or—on very special occasions—these ridiculously tender, fall-off-the-bone short ribs, you better believe we’re bringing our A-game to the dinner table.

This is my second time making this short rib recipe, and let me tell you—it’s an all-day affair.

This isn’t one of those quick “throw it in the oven and forget about it” meals.

No, no. This is a commitment. A labor of love.

A dish that makes you appreciate the fine art of slow cooking.

And judging by Joe’s reaction when he took his first bite—“Babe, this is some Martha Stewart-level cooking”—I’d say it was time well spent.

Step One: Prep, Plan, and Have Patience

First things first: plan ahead.

These short ribs need to marinate for at least six hours, which means you’re gonna be chopping, seasoning, and prepping long before you even think about turning on the stove.

This is also the perfect time to pick out the wine. For this meal, I went with a 2013 Promontory—a bold, luxurious red that pairs beautifully with the deep, rich flavors of the ribs.

But unlike some recipes that encourage sipping as you cook, I held off. This wine deserved to be enjoyed at the table with Joe, where we could fully appreciate it alongside the meal.

(I do have some self-control, after all.)

The Magic is in the Sauce

Once the ribs have marinated (and no, you definitely don’t eat them straight out of the marinade unless you enjoy raw beef), the real fun begins.

After searing the meat, I got to work on the sauce—the star of this dish.

This isn’t just any sauce. This is a luxuriously rich, deeply flavorful, velvety dream of a sauce that you’ll want to pour over everything. It simmers and thickens until it reaches peak perfection, coating the short ribs like a warm hug.

And, of course, there’s only one logical place for all that extra sauce to go—mashed potatoes.

Because if there’s one thing Joe and I believe in, it’s meat, potatoes, and maximum flavor.

(Fun fact: I actually caught Joe sneaking an extra spoonful of sauce onto his plate. I see you, sir.)

The Grand Finale: Joe’s Stamp of Approval

The best part of cooking?

Watching people’s faces light up when they take that first bite. And let me tell you, Joe’s reaction was priceless.

If the way to a man’s heart is through his stomach, consider this dish a direct flight.

I knew I had a winner when he put his fork down, looked at me, and said,
“You’re making this again, right?”

Mission accomplished.

Ready to Try It Yourself?

If you’re ready to impress your guests (or just yourself, because you deserve it),
here’s everything you need to make these next-level short ribs.

Ingredients (Serves 4-6)

For the Short Ribs & Marinade

• 6 large beef short ribs, trimmed of excess fat
• 2 stalks celery, chopped
• 4-6 medium carrots, chopped
• 1 medium leek, chopped
• 6 cloves garlic, peeled
• ½ white onion, chopped
• 1 bay leaf
• 4 sprigs fresh thyme
• Whole black pepper, to taste
• 2 tbsp all-purpose flour
• Salt, to taste
• Pepper, to taste
• 1 bottle cabernet sauvignon

For the Sauce

• 2 tbsp olive oil
• 2 tbsp tomato paste
• 1 quart unsalted beef broth (or chicken broth)

For Garnish

• Mashed potatoes (because duh)
• Chopped Italian parsley

Cooking Instructions

Marinate

In a large bowl, add the short ribs, veggies, herbs, and black pepper. Pour the wine over the top and let it marinate in the fridge for at least six hours.

Prep the Ribs

Remove the ribs from the marinade and pat dry. Strain the veggies from the wine and save both. Season the ribs generously with salt and pepper, then coat with flour.

Sear

Heat olive oil in a black cast-iron skillet over medium-high heat. When the oil is hot, sear the ribs until browned on all sides (about 4-5 minutes per side). Transfer to a plate.

Cook the Veggies

In the same skillet, sauté the strained veggies until caramelized (about 5-7 minutes).

Build the Sauce

Pour in the reserved wine to deglaze the pan, scraping up all those delicious browned bits. Stir in tomato paste, then bring everything to a boil to burn off the alcohol.

Braise

Add the beef broth and bring it back to a boil. Nestle the ribs back into the pot, spooning the sauce over them. Cover and bake at 350°F (180°C) for about 2½ hours, skimming the fat every 30 minutes.

Serve

Place a short rib over a bed of mashed potatoes, drizzle with that liquid gold sauce, and sprinkle with parsley. Serve immediately and prepare for mind-blown reactions.

Cooking Tools I Swear By

Want to make this meal flawless?

Here are my favorite kitchen essentials for pulling off the perfect short ribs:

• My Favorite Chef’s Knife – Because you need a good knife to tackle short ribs.
• The Best Dutch Oven – Another option instead of your actual oven for slow-braising like a pro.
• My Go-To Wooden Spoon – Because no kitchen is complete without one.
• Decanter for That Fancy Wine – Because we’re classy like that.
• Elegant Wine Glasses – Because every great meal deserves a proper toast.
• Black Cast-Iron Skillet – Perfect for getting that beautiful sear on your short ribs.
• Aprons – Because cooking is an event, and you might as well look cute while doing it.

Final Thoughts: Worth Every Second

Yes, this dish takes time. Yes, it requires patience.

But trust me—when you take that first bite of
tender, wine-infused, melt-in-your-mouth short rib?

You’ll understand why it’s worth every single step.

And if you need further proof, just watch the video. (Spoiler: Joe’s reaction says it all. 😉)

DM me if you have any questions!

God bless,
Amy

📖 “He provides food for those who fear Him; He remembers his covenant forever.”

– Psalm 111:5