Dr. Tina's Blog

Braised Short Ribs & Swiss Chard

I love serving Braised Short Ribs & Swiss Chard to the one’s I love to celebrate Valentine’s Day.
Here’s the recipe. Enjoy!
  • 6 pounds 3-inch-long meaty  short ribs, grass fed beef
  • Coarse kosher salt
  • 1/2 cup olive oil, divided
  • 3 cups chopped onions
  • 3 cups 3/4-inch cubes peeled turnips (about 1 pound)
  • 2 cups chopped peeled carrots (about 8 ounces)
  • 2 cups chopped celery
  • 8 garlic cloves, peeled
  • 1/4 pound sun-dried tomatoes (not packed in oil)
  • 1/4 cup (lightly packed) fresh thyme sprigs
  • 5 large fresh sage sprigs
  • 2 cups dry red wine
  • 4 cups organic chicken stock/brot
  • Balsamic vinegar (optional)
Swiss Chard

  • 1/4 cup olive oil
  • 4 garlic cloves, thinly sliced
  • 2 pounds Swiss chard, center ribs removed, leaves cut crosswise into 1-inch-thick ribbons (about 28 cups)
Short Ribs
  1. Preheat oven to 350°F.
  2. Place ribs on rimmed baking sheet; sprinkle with coarse salt and pepper.
  3. Heat 1/4 cup oil in heavy large wide pot over medium-high heat.
  4. Working in batches, cook ribs until browned all over, about 10 minutes per batch. Return to sheet.
  5. Add remaining 1/4 cup oil to pot.
  6. Add onions and next 4 ingredients; cook until tender and slightly browned, stirring often, about 12 minutes.
  7. Add sun-dried tomatoes and next 3 ingredients; stir to coat.
  8. Return ribs to pot, placing on sides to fit in single layer. Add wine.
  9. Simmer until slightly reduced, about 5 minutes.
  10. Add broth; cover and bring to simmer.
  11. Transfer pot to oven and braise until ribs are tender, about 2 hours.
  12. Let stand, covered, at room temperature 15 minutes.
  13. Carefully transfer ribs to large bowl, keeping meat attached to bones if possible (some bones may separate from meat).
  14. Remove herb sprigs.
  15. Pass all braising liquid and vegetables through food mill into large bowl; return to pot.
  16. Spoon fat from surface.
  17. Season gravy to taste with salt and pepper and a few drops of balsamic vinegar, if desired.
  18. Rewarm gravy. Return ribs to gravy; cover and simmer to rewarm, about 5 minutes.
  19. DO AHEAD Can be made 1 day ahead.
  20. Refrigerate uncovered, until cool, then cover and keep chilled.
  21. Rewarm over medium heat until heated through, stirring gently, about 15 minutes.
Swiss Chard

  1. Heat oil in large pot over medium-high heat.
  2. Add garlic; stir 30 seconds.
  3. Add half of chard; toss to wilt, adding water by tablespoonfuls if dry, about 1 minute.
  4. Add remaining chard.
  5. Toss until wilted but bright green, about 3 minutes.
  6. Season to taste with salt and pepper.
  7. Divide ribs among plates.
  8. Divide chard among plates.
  9. Spoon gravy over ribs and serve, passing remaining gravy alongside.