It has been said by countless winemakers that great wine starts in the vineyard. Congruently, it has also been said a great recipe starts with the ingredients. So when you are making your Braised Short Ribs and are ready to add your wine, I suggest adding a good bottle. Yes, if you use a cheap red wine most people won’t be able to taste a difference. However, if you use a nice bottle – something you are proud to pour for your guests in a recipe – you will taste the difference. Along with the taste, you will know that you didn’t skimp on one of only two ingredients mentioned in the recipe’s title. If you look at it that way, the “Red Wine” you use should be very important!
Ingredients:
- 6-pounds bone-in beef short ribs, cut into 2″ pieces
- Kosher salt and freshly ground black pepper
- 4 tablespoons vegetable oil
- 2 medium onions, chopped 1-inch pieces
- 3 medium carrots, peeled, chopped 1-inch pieces
- 3 celery stalks, chopped 1-inch pieces
- 3 tablespoons all-purpose flour
- 1 tablespoon tomato paste
- 1 bottle dry red wine like Cabernet Sauvignon but for slightly sweeter taste try Syrah
- 10 sprigs flat-leaf parsley
- 1 tsp fresh thyme
- 1 tsp fresh oregano
- 1 tsp fresh rosemary
- 1 tsp fresh or dried bay leaves
- 3-4 cloves of fresh garlic
- 5 cups low-salt beef stock
Preparation:
Preheat oven to 275°F. Season short ribs with salt and pepper. Heat oil in a large Dutch oven over medium-high heat. Working in 2 batches, brown short ribs on all sides, about 7 minutes per batch. Transfer short ribs to a plate. Pour off all but 3- 4 tablespoons drippings from pot.
Add onions, carrots, and celery to pot and cook over medium-high heat, stirring often, until onions are browned – about 5 minutes. Add flour and tomato paste; cook, stirring constantly, until well combined and deep red – 2-3 minutes.
Stir in that nice bottle of wine, then add short ribs with any accumulated juices. Bring to a boil; lower heat to medium and simmer until wine is reduced by half, about 30 minutes. Add all herbs to pot along with garlic. Stir in stock. Bring to a boil, cover, and transfer to oven.
Cook until short ribs are tender, about 3 hours. Transfer short ribs to a platter. Strain sauce from pot into a measuring cup. Spoon fat from surface of sauce and discard; season sauce to taste with salt and pepper. Serve in shallow bowls over mashed potatoes or baby red potatoes with sauce.
Chef’s note:
When the meat is done it should slide right off the bone.
