Red Wine Braised Short Ribs + Collard Greens with Bacon


It is hard to beat braised short ribs. I love it when I find them on sale! This was the first time I had made collard greens, and it was a great experience. I cooked them extra long so they were super tender. I served this with some roasted potatoes.

Red Wine Braised Short Ribs


4 beef short ribs

2 Tbsp. flour

2 Tbsp. olive oil

1 onion, chopped

2 cloves of garlic, minced

2 sprigs thyme

2 bay leaves

2 Tbsp. tomato paste

2 cups wine

1 cup water


Mix flour with salt and pepper. Dredge short ribs flour mixture. In pot heat oil over medium-high heat. Brown each side of the short ribs. Remove from pot. Add onions, turn heat down to medium. Cook onions for 5 minutes. Add garlic, cook for one minute. Add thyme, bay leaves, and tomato paste. Mix well. Add short ribs and fill wine and water till short ribs just poke through. Bring to a boil. Cover and turn heat to lowest possible setting. Cook for at least 2 ½ hours.

Collard Greens with Bacon


½ lb. bacon, chopped

1 garlic clove, minced

1 large bunch collard greens

1 Tbsp. Tabaco sauce


Cook bacon over medium heat, till crispy, about 8 minutes. Add garlic, cook for one minute. Wash collard greens, remove stems and cut in 1-inch thick slices. Add collard greens and 5 cups water to pot. Season with salt, pepper and Tabasco. Cook for 1 hour, stirring occasionally.


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