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The Neighborhood Gem I Was Hoping to Find: Clementine and The Shortribs
When you travel, you do the big tourist things first. In San Antonio, that means the Riverwalk, the Alamo. But after a few days, you start craving something else. You want to find the place the locals go, the spot that feels like the real heartbeat of a neighborhood. That’s what I was looking for, and a little bit of searching led me to a place called Clementine.
It wasn’t downtown. It was tucked away in a quiet, unassuming neighborhood, the kind of spot you’d be lucky to have on your own corner. It didn’t have a flashy sign or a big gimmick. It just had this warm, welcoming glow that promised something good was happening inside.
The moment I walked in, I knew I’d found what I was looking for. It was beautiful, but in a totally relaxed and comfortable way. It was full of the happy, low hum of conversation, the kind of sound you hear in a place that is genuinely loved by its regulars. It felt less like a restaurant and more like a wonderful, secret dinner party I was lucky enough to crash.
I got to talking and learned that this feeling is exactly what they were going for. Clementine is the dream of a husband and wife team, John and Elise Russ. They wanted to build a true neighborhood restaurant, a place that was driven by the seasons and by the amazing ingredients they could get from local Texas farms.
It’s not a restaurant with a big, complicated concept. It’s a place built on a simple, beautiful idea. They wanted to create a spot that was special enough for an anniversary but comfortable enough for a Tuesday night. A place where the food was incredible but the atmosphere was all about making you feel at home. You can just feel that personal touch. It’s a place with a whole lot of soul.
The menu was a perfect reflection of this idea, full of things that sounded both elegant and incredibly comforting. It was a chilly evening, and I was in the mood for something that felt like a warm hug. The Barolo Braised Shortribs sounded like the perfect answer.
Let me tell you, what came to the table was a work of art. It wasn’t a fussy, over styled plate. It was a beautiful, generous piece of short rib, dark and glistening, that looked so tender it seemed like it was about to just fall apart. It was resting on a bed of the creamiest, golden polenta imaginable. The smell alone was just intoxicating, rich and beefy and winey.
I touched my fork to the meat, and it just melted. No knife needed. The first bite was pure magic. The beef was so unbelievably rich and flavorful, with this deep, complex taste from the Barolo wine it had been braising in for hours. The creamy, cheesy polenta was the perfect, comforting base for all that richness. It was one of the most delicious and satisfying things I have ever eaten. It tasted like time, and care, and a whole lot of love.
Clementine is a special kind of place. It’s not just serving dinner. It’s sharing a passion. It’s a reminder that the best meals are the ones that are simple, beautiful, and made with a whole lot of heart. It was the neighborhood gem I was hoping to find, and a place I will be dreaming about for a long time.
A Sunday Afternoon Cooking Project
A dish like those short ribs doesn’t just satisfy your hunger, it stays in your memory. The richness, the tenderness, it was the definition of comfort. I knew I couldn’t just wait for another trip to San Antonio. On a cold, lazy Sunday, I decided I was going to try and bring that feeling into my own home. This wasn’t a quick meal. This was a whole afternoon affair.
My journey started with getting some beautiful, meaty short ribs. The first step, and the one that makes your whole house smell amazing, was getting a deep, dark sear on them in a hot, heavy pot. Once they were browned on all sides, I set them aside.
In that same pot, I sautéed some chopped carrots, onions, and celery until they were soft. Then came the star of the show. I poured in a very generous amount of Barolo wine, and the sizzle as it hit the hot pan was incredible. I let that bubble away, scraping up all the good brown bits from the bottom of the pot, until the wine had cooked down into a thick, syrupy sauce.
I added some beef broth and a few sprigs of thyme, then nestled the short ribs back into their bath. I put a lid on the pot and slid it into a low oven. And then, I just let time do its work. For hours, my whole apartment was filled with the most incredible, rich, winey, beefy aroma.
When the ribs were getting close, I made the polenta. I just slowly whisked some corn grits into simmering milk and broth, stirring until it was thick and creamy. A final big stir of parmesan cheese and a knob of butter made it perfect.
The moment of truth was pulling that pot out of the oven. I lifted the lid, and the short ribs were just glistening. I poked one with a fork, and it just completely fell apart. It was exactly what I was hoping for.
I spooned a big, creamy pile of polenta into a bowl, placed one of the perfect, tender short ribs on top, and drizzled a little of that incredible wine sauce all over it. It wasn’t the same as being in that cozy, glowing room in San Antonio. But as I took that first bite of melt in your mouth beef and creamy polenta, it was a pretty magical tribute.
Chef’s Notes: Slow-Braised Beef Ribs
• Pat ribs dry before searing – Ensures a deep crust and locks in flavor.
• Sear in batches – Avoid overcrowding the Dutch oven to achieve even caramelization.
• Puree vegetables for soffritto base – Onion, carrot, celery, and garlic create a rich aromatic foundation.
• Reduce wine by half before braising – Concentrates flavor and balances acidity.
• Cook covered, then uncovered – Covered braise tenderizes meat; uncovered finish thickens sauce.
• Rest ribs before serving – Redistributes juices for melt-in-mouth texture.
• Pair with creamy sides – Polenta, mashed potatoes, or rustic pasta complement the rich sauce.
• Add mushrooms or pearl onions – Deepens flavor and adds rustic character.
• Swap herbs for variation – Thyme or oregano can replace rosemary and bay for different aromatic notes.
• Meal prep friendly – Leftovers reheat beautifully; sauce can be reduced further for glossy finish.
Slow-Braised Beef Ribs
Dive into a soulful feast with these Slow-Braised Beef Ribs simmered to perfection in robust red wine and aromatic herbs. Expertly seared and slowly cooked in a medley of pureed veggies, this dish melts in your mouth and fills the kitchen with irresistible aromas. A simple yet majestic recipe that’s perfect for cozy dinners or impressing guests without fuss. Experience rich flavors, melt-away tenderness, and the satisfaction of a classic made easy!
4
servings15
minutes3
hours30
minutes650
kcal10
minutes3
hours55
minutesKeep the screen of your device on
Ingredients
- Meat
3 pieces bone-in beef short ribs roughly 9 to 10 oz each
3 pieces boneless beef short ribs each approximately 8 oz
- Vegetables Aromatics
1 medium yellow onion roughly diced for pureeing
2 medium carrots peeled and chopped
3 stalks celery cleaned and chopped
2 cloves garlic smashed
- Liquids Seasonings
2 tbsp extra virgin olive oil to lightly coat the cooking vessel
2 tbsp tomato paste preferably double concentrated for depth
12 oz red wine dry, e.g., Barolo or Nebbiolo
2 cups beef broth low-sodium for juiciness
2 sprigs rosemary for herbaceous aroma
2 whole bay leaves to add subtle earthiness
- Seasoning
sea salt
black pepper
- Alternative Ingredients
Beef short ribs: Substitute with bone-in chuck steak for a budget-friendly option
Red wine: Use dry ruby port grape juice with a splash of vinegar, or non-alcoholic red wine for braising liquid
Tomato paste: Use sun-dried tomato puree or a bit of roasted red pepper paste as a swap
Beef broth: Vegetable broth for a lighter alternative or mushroom broth for earthy flavors
Fresh rosemary and bay leaves: Dried herbs can replace fresh ones but reduce quantity by half due to potency
Directions
- Preparing the Meat – Begin by patting all beef ribs dry with paper towels and seasoning generously with salt and pepper to enhance natural flavors and form a crust. This step takes about 5 minutes. Preheat your oven to 350℉, ensuring it reaches temperature before cooking.
- Searing Technique – Heat the olive oil in a heavy Dutch oven over medium-high heat until shimmering but not smoking, about 2 minutes. Add short ribs and sear all sides in batches for an even brown crust; this caramelization adds depth to the stew. Searing typically takes 3-4 minutes per side. Remove and set aside carefully to retain juices.
- Vegetable Base – Using a food processor, pulse the onion, carrots, celery, and garlic until a coarse puree forms. Pour this soffritto into the same Dutch oven and stir over medium heat until most moisture evaporates and mixture is soft and fragrant, about 8-10 minutes; this builds flavor complexity. Optionally, you can sauté the veggies slightly longer for a sweeter profile.
- Braising Sauce Base – Stir in the tomato paste and cook for 2 more minutes, allowing it to darken and become aromatic. Then, carefully pour in 12 ounces of red wine, scraping the bottom to deglaze and dissolve browned bits; this step unlocks deep flavors. Allow the wine to reduce by half over 7-10 minutes, intensifying the taste.
- Assembly and Braising – Add beef broth, return meat to the Dutch oven along with any collected juices. Toss in rosemary sprigs and bay leaves for aromatic layering. Cover the pot with a lid and place it in the preheated oven. Let it braise for 2.5 hours covered — a slow process essential for tenderizing tough meat fibers. Afterward, remove the lid and continue braising uncovered for an additional hour to deepen flavors and thicken sauce. Total braise time will be around 3.5 to 4 hours.
- Final Touches Serving Suggestions – Remove ribs carefully and let them rest for 10 minutes before plating to allow juices to redistribute and avoid dryness. Strain sauce if desired or reduce it further on stovetop for a glossy finish. Serve these luscious ribs on creamy polenta or al dente pasta. For added freshness, sprinkle chopped parsley or a squeeze of lemon.
Equipment
- Dutch Oven
- Food Processor
- Cutting Board
- Chef’s Knife
- measuring cups and spoons
- silicone spatula set
Notes
- For best results, always sear meat well to develop a rich base flavor. Slow braising ensures tenderness — resist the urge to rush this step! This dish pairs beautifully with creamy polenta, mashed potatoes, or a rustic egg pasta like pappardelle. Feel free to add mushrooms or pearl onions in the vegetable base for extra depth. Rosemary and bay can be swapped for thyme or oregano for different aromatic profiles. Leftovers reheat beautifully, making this an excellent candidate for meal prepping.
Nutrition Facts
- Calories: 650kcal
- Fat: 38g
- Saturated Fat: 15g
- Cholesterol: 130mg
- Sodium: 250mg
- Potassium: 900mg
- Carbohydrates: 12g
- Fiber: 3g
- Sugar: 5g
- Protein: 60g
- Vitamin A: 800IU
- Vitamin C: 7mg
- Calcium: 80mg
- Iron: 5.5mg
FAQs: Slow-Braised Beef Ribs
What makes these slow-braised beef ribs so tender?
The long, gentle cooking process breaks down tough connective tissue, resulting in meat that’s fall-apart tender and deeply flavorful. This slow, patient method reflects the clementine approach to comfort cooking, where clementine recipes focus on time-driven flavor rather than shortcuts.
Can I make these beef ribs ahead of time?
Yes, these ribs are an excellent make-ahead dish because the flavors deepen as they rest and reheat. That make-ahead friendliness is a hallmark of clementine cooking, and clementine meals are especially well-suited for entertaining or meal prep.
What’s the best substitute if I don’t want to use red wine?
You can replace the red wine with non-alcoholic wine, grape juice with a splash of vinegar, or extra broth for richness. These swaps still align with clementine-style cooking, keeping clementine recipes flexible without sacrificing depth.
How do I know when the ribs are done braising?
The ribs are ready when a fork slides in easily and the meat begins to pull away from the bone. This texture-driven cue is central to clementine cooking, where clementine techniques prioritize feel and aroma over strict timing.
What should I serve with slow-braised beef ribs?
Creamy polenta, mashed potatoes, or wide pasta like pappardelle pair beautifully with the rich sauce. These sides complete the experience in true clementine fashion, turning clementine-inspired dinners into cozy, well-balanced meals.
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