Braised Beef Short Ribs

Pulled out a bunch of magazines for people to write on during a game at our Christmas party last weekend, and found a Bon Appetit magazine from last fall. It has this recipe on the front, and I got inspired to try it. :)

Braised Beef Short Ribs with Red Wine Gravy and Swiss Chard

short ribs

6 pounds 3-inch-long meaty beef short ribs

Coarse kosher salt

1/4 cup all purpose flour

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) **I used canned diced tomatoes and it turned out great.

1/4 cup (lightly packed) fresh thyme sprigs (or dried)

5 large fresh sage sprigs (or dried)

5 bay leaves (I ran out, so omitted)

2 cups dry red wine

4 cups low-salt chicken broth

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)

Preparation

Preheat oven to 350°F. Place ribs on rimmed baking sheet; sprinkle with coarse salt and pepper. Sprinkle flour over; toss to coat. Heat 1/4 cup oil in heavy large wide pot over medium-high heat. Working in batches, cook ribs until browned all over, about 10 minutes per batch. Return to sheet.
Wipe out pot***Don't do this! Keeps yummy flavor in the pan for cooking the veggies.
Add remaining 1/4 cup oil to pot. Add onions and next 4 ingredients; cook until tender and slightly browned, stirring often, about 12 minutes. Add sun-dried tomatoes and next 3 ingredients; stir to coat. Return ribs to pot, placing on sides to fit in single layer. Add wine. Simmer until slightly reduced, about 5 minutes. Add broth; cover and bring to simmer.

Transfer pot to oven and braise until ribs are tender, about 2 hours. Let stand, covered, at room temperature 15 minutes. Carefully transfer ribs to large bowl, keeping meat attached to bones if possible (some bones may separate from meat). Remove herb sprigs.
***This next step is optional***Pass all braising liquid and vegetables through food mill into large bowl; return to pot. Spoon fat from surface. Season gravy to taste with salt and pepper and a few drops of balsamic vinegar, if desired. Rewarm gravy. Return ribs to gravy; cover and simmer to rewarm, about 5 minutes. ****I did not do this step - kept the vegetables whole, and spooned the liquid over mashed potatoes. :)

Heat oil in large pot over medium-high heat. Add garlic; stir 30 seconds. Add half of chard; toss to wilt, adding water by tablespoonfuls if dry, about 1 minute. Add remaining chard. Toss until wilted but bright green, about 3 minutes. Season to taste with salt and pepper.

Divide ribs among plates. Divide chard among plates. Spoon gravy over ribs and serve, passing remaining gravy alongside.