Red Wine Braised Short Ribs
60
Minutes Prep Time
3 hours and 30 minutes
Cook Time
4
Servings
For these Red Wine Braised Short Ribs you will learn how to make the braise, garlic potatoes and gravy. Allow plenty of time for braising, prep and cooking.
EQUIPMENT YOU WILL NEED
Dutch oven
metal tongs
2-3 medium mixing bowls
large fine mesh strainer
parchment paper
kitchen twine
INGREDIENTS
BRAISE
3-4 lbs of meaty bone-in short ribs
salt
ground pepper
4 sprigs of fresh thyme, divided
4 sprigs of fresh rosemary, divided
2 fresh or dry bay leaves
2 sprigs of fresh Italian/Flat Leaf parsley
5 large carrots
3 large celery stalks
1 large, sweet onion
2 tbsp tomato paste
3 tbsp Worcestershire sauce
2 c of red wine
3 c of beef stock (unsalted)
GARLIC POTATOES
2.5 lbs Yukon Gold potatoes
1 cup (2 sticks) of unsalted butter (room temperature)
1 sprig of fresh rosemary
1 sprig of fresh thyme
2-4 crushed garlic cloves
2 c heavy whipping cream
salt
ground black pepper
fresh chives, finely chopped
GRAVY
1 tsp cornstarch
1 tsp cold water
2 tbsp unsalted butter
INSTRUCTIONS
BRAISE
Allow about 4-5 hours
Prep:·
The night before cooking, liberally season your short ribs with salt, pepper, and two sprigs of roughly chopped thyme and rosemary. Place your short ribs on a wire rack sitting on a baking sheet in the fridge overnight. At least one hour before cooking, take your short ribs out of the fridge to allow them to return to room temperature before cooking.
While your short ribs are coming to temp, begin your prep (mise en place) by dicing your carrots, onions, and celery to even sizes and place them in a large bowl. Neatly bundle and tie your fresh rosemary, thyme, parsley, and bay leaves using the kitchen twine.
Preheat the oven to 350° and set the wire rack in the middle. Sear the short ribs.
Preheat your Dutch oven on high heat. Once the Dutch oven is preheated, add oil then sear the short ribs on all sides and remove them from the pot.
Depending on the size of your short ribs, you’ll likely need to sear the short ribs in batches to avoid just steaming your short ribs. You’re looking to get a nice crust on all sides of the ribs.
Cook down your vegetables. Add your onions, celery, carrots, and crushed garlic to the pot, and cook down until softened (about 5-7 mins). With a wooden spoon, stir the vegetables occasionally and scrape the brown bits (fond) left over from the short ribs to prevent burning.
Add tomato paste and Worcestershire sauce. Once added, stir to evenly incorporate the sauces with the vegetables; roughly 1-2 mins.
Deglaze with red wine. Carefully add the red wine to the pot. Stir and scrape up any fond that may have developed. Allow the wine to reduce slightly, about 10-15 mins.
Add the beef stock and herb bundle to the pot and bring the braising liquid to a soft boil.
Return the seared short ribs to the pot, and cover with the ovenproof lid. If you don’t have an oven-proof lid for your Dutch oven, you can create a parchment paper lid Cartouche. See how to make it here. The meat should be mostly submerged in the braising liquid. Very carefully, place the Dutch oven in the oven and allow the meat to braise for about 3 hrs.
After about 3 hours, the short ribs should be tender and fall off the bone. When the meat is done, uncover the pot and let the ribs brown in the oven, for 10 to 15 mins. Remove the pot from the oven, and using tongs, carefully remove the meat from the pot and place it in a heatproof dish and cover it with aluminum foil until you are ready to eat.
GARLIC POTATOES
Peel and boil potatoes (1 hour before short ribs are done)
Steep rosemary, thyme, and garlic in the heavy cream.
Run potatoes through potato ricers.
Add butter and strained heavy cream incrementally until desired consistency.
GRAVY
Strain and reduce about 2 1/2 c of the braising liquid.
Combine and stir one teaspoon of cornstarch and 1 tsp of cold water until smooth. Add to boiling gravy and reduce (5 mins).
Remove from heat and whisk in 2 tbsp of cold butter.
