Braised Short Ribs, the North Market, and Bluescreek Farms

Spring has sprung in the valley and after a brutal winter, I find myself wanting to be outdoors all of the time, as well as having a hunger for the open road! With that, one of my best friends Melissa and I, set out on a food adventure in the big city of Columbus, Ohio this past weekend, and we had a fantastic time! 

Melissa is on the left I am on the right

This is not our first time to Columbus by any means, but we didn't want to frequent our usual spots.  No, this weekend we were running with our sense of adventure and wanted to check out some of the great local attractions Columbus has to offer. 

What we found was this amazing market place, right in the heart of the city called North Market!  It is located at 59 Spruce Street and it is a true gem to the community.  I could do an entire piece on this wonderful plaza of culinary delight, but in a nutshell, this is a melting pot of local farmers, retailers, and restaurants, with the common goal of offering fresh, quality, local, organic, goods for your pallet pleasure!  I am still reeling with the excitement from it all!

On my short two day visit, I met so many wonderful people who are passionate about what they do, and acquired many amazing ingredients.  So, I have chosen to feature a few of the places that really captured my heart, as well as some wonderful, mouth watering, recipes using items from their stands.

First up, a wonderful little meat market and butchery called Bluescreek Farm Meats. 

This farm is owned and operated by Dave and Cheryl Smith. 

And everything you see in their meat cases are raised and cared for on their locally owned and ran farm. 

There are no growth hormones or antibiotics, and as they say they "raise their animals with love and you can taste the difference." 

The butcher shop was certainly a sight to behold. 
As I stood back observing, I saw them breaking down various meats, making fresh sausages, and so much more. 

There were so much great meats to choose from, that I felt a little overwhelmed, but in the weekend's spirit of adventure, I settled on a cut that I had never worked with before, Short Ribs. 

After making my purchases, I headed across the way to a little wine shop called The Barrel and Bottle.

 

I love going into little wine shops like this because...

though the selections may not be vast, you can guarantee that they are good,

not to mention the employees really know their stuff. 

I simply walked in and said "I just purchased some beautiful short ribs at Bluescreek, I want to braise them in red wine, what do you have that is under $10 and good?" 

The sales clerk immediately got up and went to the PERFECT bottle of Cote du Rhône for the job! 

So tonight I am going to prepare a wonderful dish using the fantastic short ribs from Bluescreek and the great bottle of Cote du Rhone from The Barrel and Bottle.  I can't wait to share this recipe with you!

Braised Short Ribs in a Red Wine Reduction:

*Prep Time:  10 min.  *Cook Time 2.5-3 hours *Difficulty:  Easy  *Servings: 2 people

Ingredients:

• 1 bottle of Cote du Rhone
• 2 lbs. of short ribs
• 2 c. beef broth
• 1 onion
• 4 cloves of garlic
• 1 carrot, roughly chopped
• 1 salt of celery, roughly chopped
• 1/4 c. brown sugar
• 2-3 tbsp. of Olive Oil
• 2 bay leafs
• 2 sprigs (or 2 tsp.) of thyme
• Salt and Pepper

Tools:

• Dutch oven
• Chef's knife
• Tongs
• Plate
• Measuring cup
• Colander

First, you will need to place your Dutch oven over a high heat, and allow the Dutch oven to get HOT.

When hot, add the olive oil.

Season the short ribs, liberally, with salt

And pepper.

Then place, fat side down, in the Dutch oven to brown, about 2 minutes.

Continue this process until you have browned all sides.

Once all of the sides are brown, remove the short ribs from the Dutch oven

 and set aside on a plate.

Now you will add the onions, garlic, carrots, and celery.

There is no need to skin or peel any of this.

You will be straining it later.

When the vegetables have begun to caramelize,

return the meat to the pot, and add the thyme and bay leaf.

Now pour in the wine and beef broth.

Add the brown sugar, and stir in.

Bring to a boil, lower to a simmer, cover, and let

cook for 2 and a half to 3 hours.

After the 2 and a half to 3 hours have passed, remove the ribs from the pot.

Then strain the vegetables from the liquid into another bowl.

Throw out the vegetables.  They have served their purpose here well.

Return the liquid back to the pan, add a knob of butter, and

reduce at a simmer for about 10 minutes. 

Salt and pepper to taste.

Serve the ribs up over a nice, creamy bed of garlic mashed potatoes,

drizzle with the red wine reduction sauce, and enjoy!

The meat is fall-off-the-bone tender.  I can see what Bluescreek means when they say you can "taste the difference."  You really can.  The sauce is rich and decadent thanks to the great bottle of Cote du Rhone that The Bottle and Barrel recommended, and this kitchen wife's tummy is very, VERY happy!

I love how going to places like local markets can inspire great food with their ingredients!  I can't wait to share with you many more recipes this week inspired by my trip to North Market, and as always....

Happy Reading, Happy Eating, and Happy Living,

~The Kitchen Wife~

Braised Short Ribs in a Red Wine Reduction:

*Prep Time:  10 min.  *Cook Time 2.5-3 hours *Difficulty:  Easy  *Servings: 2 people

Printable Recipe

Ingredients:

• 1 bottle of Cote du Rhone
• 2 lbs. of short ribs
• 2 c. beef broth
• 1 onion
• 4 cloves of garlic
• 1 carrot, roughly chopped
• 1 salt of celery, roughly chopped
• 1/4 c. brown sugar
• 2-3 tbsp. of Olive Oil
• 2 bay leafs
• 2 sprigs (or 2 tsp.) of thyme
• Salt and Pepper

Tools:

• Dutch oven
• Chef's knife
• Tongs
• Plate
• Measuring cup
• Colander

Directions:

1. Place a Dutch oven over high heat.
2. When hot, add olive oil.
3. Season short ribs liberally with salt and pepper.
4. Add to Dutch Oven and brown on all sides for 2-3 minutes.
5. When brown, remove from pot and place on a separate place.
6. Add onions, garlic, carrots, and celery to pot.
7. Let caramelize.
8. Once the vegetables are starting to caramelize, return the meat to the pot.
9. Add the thyme and bay leaf.
10. Add the wine and beef broth.
11. Add brown sugar and stir in.
12. Bring to a boil, lower to a simmer, cover and let cook for 2.5 to 3 hours.
13. After 2.5 to 3 hours, remove ribs from the pot, strain the wine from the vegetables, into another bowl.
14. Throw out the vegetables.
15. Return the wine to the pot and add a knob of butter.
16. Bring to a low simmer and let reduce for 10 minutes.
17. Serve the ribs over a bed of mashed potatoes, drizzle with the reduction sauce, and ENJOY