Red Wine Braised Short Ribs
Tender, succulent short ribs braised to perfection in a luscious red wine sauce, a delightful balance of robust, melt-in-your-mouth meat and a velvety, aromatic sauce
Equipment
- 1 dutch oven
Ingredients
For the Ribs
- 2.5 lbs beef short ribs (bone in) crosswise cut 4" pieces (one per person)
- Kosher salt and freshly ground black pepper
- 1 cup AP flour
For the Sauce
- 3 Tbsp vegetable oil
- 1 lg onion, chopped into 1" pieces
- 3 med carrots, peeled and cut into large pieces
- 2 celery stalks, cut into 3" sections
- 2 Tbsp tomato paste
- ½ bottle Red Wine (your favorite Cabernet Sauvignon is best)
- 5 sprigs fresh parsley
- 5 sprigs fresh thyme
- 3 sprigs fresh Oregano
- 2 sprigs fresh Rosemary
- 1 Bay Leaf
- 1 head fresh garlic, cut in half, crosswise
- 1 Litre Beef Broth/stock
- Salt & pepper
- 2 Tbsp cornstarch
- 2 Tbsp water
- 1 tsp butter
- 2 sprigs fresh chives, chopped fine
Instructions
- For the Short Ribs
- preheat oven to 350℉
- Bring short ribs to room temperature. Once they are ready, season the shortribs with Kosher salt and freshly ground black pepper
- Combine AP flour, 1 Tbsp salt and freshly ground black pepper into a bowl and dredge the short ribs in the seasoned flour.
- Add the 3 Tbsp vegetable oil into the dutch oven and heat over med-high heat on the stove top. Once hot, add the short ribs and brown them on all sides, creating a crust, then remove to a plate and set aside.
- In the same pot, add the chopped onion, carrots and celery and cook over medium high heat until onions are translucent, stirring often.
- Add the tomato paste to the pot and stir to cook out the paste for 2-3 minutes.
- Add the wine to the pot and then the short ribs and any accumulated juices. Bring to a boil.
- Once boiling, reduce the heat to medium-low and let simmer until the wine has reduced by half (this should take 10-15 minutes)
- Add all of the herbs, the head of garlic and the stock and bring to a boil again.
- Cover and transfer to the oven (350℉) to cook
- Cook until the short ribs are tender, 2½-3 hrs (depending on size of the short ribs)
- Once done, transfer the short ribs to a plate and set aside.
- Remove the carrots from the sauce and set aside then strain the remaining sauce from the pot into a large measuring cup, and discard the remnants.
- Pour the sauce back into the dutch oven and taste for seasoning. Add salt and pepper to taste.
- In a small bowl combine 2T cornstarch and 2T water, stir to make a slurry.
- Turn the heat on under the strained sauce and bring to a simmer. Once it is simmering, add the cornstarch slurry and whisk constantly until it thickens.Add 1 tsp butter to make the sauce shiny and glossy if desired
- Serve the Ribs over creamy mashed potatoes and spoon sauce over liberally.garnish with fresh chives or green onions if desired. Add the reserved carrots if desired. Alternately, you can puree the carrots to thicken the gravy if you want to make it a low carb sauce.
Notes
This recipe can be easily doubled or even tripled depending on how many people you want to serve. Just make sure you have a large enough dutch oven.