Short Ribs with Mixed Greens: When reading the name of the post, one might think that it is short ribs served with a mixed greens salad. It is not! Sorry to burst some bubbles. The Short Ribs with Mixed Greens dish is a stew I created to avoid wasting leftover greens I had forgotten in the refrigerator. Not all the leaves were wilted, but I knew they were not as fresh as I would have liked. Instead of wasting the mixed greens, I decided to make a vegetable stew with short ribs.
Buying a big bag of mixed greens can be inconvenient and convenient at the same time. I like buying food in bulk to avoid going to the market 10,000 times in a week. Just a figure of speech! LOL Buying in bulk is also a burden if certain foods purchased are perishable and not consumed quickly.
For instance, mixed greens salad is very convenient to prepare for a quick lunch at home or to prepare lunch for work. Not much is required to add to the salad. And if you are like me, you will get tired after the second day of eating salad for lunch. Eating a salad everyday is not for me. It does not matter how I dress it up, it is still a lot of leaves to eat. I don’t think I can ever become a vegetarian! Please don’t get me wrong, I love eating greens, vegetables, etc… but I do need my meat. I am sure some of you will understand.
As mentioned earlier, I created this dish to avoid wasting the mixed greens. I decided to mix other vegetables with the short ribs as well. Ingredients such as watercress, celery, green cut beans and Pikliz (Hot Pepper Mixture) with spices were added to wake up the greens. Everything is slow cooked with a Cabernet Sauvignon Demi Sec until the meat falls off the bone.
I have learned over the years, making a good vegetable stew requires the right combination of vegetables. Watercress, for example has a bitter tang and is quite spicy and hot. It creates a perfect combination when mixed with many other vegetables. The wine chosen to cook the Short Ribs with Mixed Greens has a bold fruity flavor. I expected the dish to be a little sweet but it was not. Just the right combination of veggies and spices made this dish a perfect comfort food.
Enjoy![ihc-hide-content ihc_mb_type=”block” ihc_mb_who=”unreg” ihc_mb_template=”1″ ]
- 4 beef short ribs trimmed of fat
- 1 lime or lemon
- 2 tablespoons olive oil a good one
- 3 cloves garlic
- 1 tablespoon fresh parsley chopped
- 1 stalk scallion chopped
- ½ cup red onions chopped
- 1 stalk celery chopped
- 2 cups mixed greens salad washed and dried
- 1 cup watercress roughly chopped
- 1 cup green cut beans thawed
- 2 cups red wine a good Cabernet Sauvignon Demi Sec wine
- 2 tablespoons beef bouillon
- 2 tablespoons pikliz see recipe or notes
- 1 tablespoon ground cumin
- kosher salt to taste
- freshly ground black pepper to taste
- Clean short ribs with lime or lemon, rinse with cold water, pat dry and set aside.
- Heat the oil in a Dutch oven and add short ribs. Sear meat on all sides. In same pot add garlic, scallion, parsley, celery and onions. Stirring occasionally let mixture cook for about 2 minutes. Add mixed greens, watercress, green beans, pikliz, beef bouillon, cumin and wine in that order stirring after each ingredient. Bring to a boil; lower heat to medium, cover and simmer until short ribs are tender about 2 - 2 1/2 hours. Do not add water before simmer as the vegetables will release their own juice. Only add water gradually if necessary. Season sauce to taste with salt and pepper. Serve with rice or mashed potatoes.
Nutrition info is automatically generated and provided as a courtesy and as an estimate only.