Food The Bite:

Nourish – Braised Short Ribs

Marissa Lippert - Nourish
Nourish – Braised Short Ribs

I recently had the opportunity to get in the kitchen with Marissa Lippert, nutritionist and creator of the super swoony Nourish Kitchen & Table in NYC’s West Village. Marissa describes Nourish as  “your kitchen away from home.” She successfully aims to feed the neighborhood, and beyond, food that (shocking…)nourishes them with energy, health and a bit of that unspeakable magic you feel when you sit down to a simple, beautiful, wholesome meal.  Marissa has shared her recipe for my personal favorite winter weather meal, Braised Short Ribs, highlighted with cherries, mushrooms and fresh thyme – SWOON!

Be sure to peruse the Nourish feature here beautifully captured by Chloe Crespi

BRAISED SHORT RIBS WITH DRIED CHERRIES & RED WINE

Marissa Lippert - Nourish

Ingredients

Serves 4

3 pounds short ribs

salt and freshly ground black pepper

¼ cup all-purpose flour for dredging

1 ½ tablespoons olive oil

4 to 5 cippolini onions (or 1 medium yellow onion) roughly chopped

4 garlic cloves, peeled and smashed

1 1/2 cups carrots, roughly chopped

2 cups cremini or button mushrooms, roughly chopped

1 tablespoon fresh thyme leaves

1 to 2 bay leaves

1 tablespoon tomato paste

1/3 cup dried cherries

½ bottle dry red wine

2 cups low-sodium beef stock

Method

Preheat the oven to 350ºF.
 Heat the olive oil in a heavy-bottomed pot or a cast-iron Dutch oven over medium-high heat. Season the short ribs with salt and pepper. Dip in flour to cover each side. Brown the short ribs, about 4 minutes on each side. Transfer to a plate.

Add onions, garlic and carrots to the pot and sauté for 5 to 7 minutes. Add in mushrooms and herbs.  Stir in the tomato paste and dried cherries and place the short ribs back into pan. Add the wine and beef stock and bring to a simmer.
 Transfer the pan to the oven and cook for 2 ½ hours, or until the meat is tender, stirring occasionally. Remove from the oven, place the short ribs on a platter, and reduce down the liquid for about 20 minutes on the stovetop. Add ribs back into pot for serving.

Share this Swoon   –  

More Swoon

Newsletter

Live Beautiful

From celebrated design expert Athena Calderone, a look into how interior designers and creatives decorate their spaces.

Pre-order Now