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Wine Braised Beef Short Ribs

On occasion during cold weather, I enjoy making beef short ribs. I prefer the standard cut, rather than flanken cut, but either will work. When the weather is cold, I cherish the process of long-cooked meals that make the house warm from cooking and smell lovely for hours. This is one of those recipes. Start early in the day so you can allow the flavor to become intensified.

What you need

  1. 8-10 Beef short ribs
  2. Olive oil or duck fat
  3. Rich, dry red wine (I use syrah)
  4. 1 cup water
  5. 2 tablespoons tomato paste
  6. 1 large onion, diced
  7. 1 shallot, cut in half and thinly sliced
  8. 3-4 cloves garlic, chopped
  9. 1 six inch sprig fresh rosemary
  10. 4-5 small sprigs fresh thyme
  11. kosher salt
  12. fresh ground black pepper

How to make it

  1. Preheat oven to 300º
  2. Season ribs on all sides with kosher salt and ground black pepper
  3. Heat oil or fat in a large oven-safe pot
  4. Sear ribs in a single layer (in batches if necessary) over medium-high heat until very well browned on all sides (about 2-4 minutes per side)
  5. Remove ribs to a plate, reduce heat to medium and add onion and shallot with 1/2 tsp kosher salt
  6. Cook until translucent and lightly caramelized
  7. Add garlic and cook stirring constantly for about 1 minute
  8. Add water and scrape up browned bits from the pan with a wooden spoon
  9. When water has largely evaporated, add tomato paste and blend very well
  10. Nestle ribs into the onion mixture and add the wine until it reaches about halfway up the sides of the ribs
  11. Add herbs and reduce heat to low
  12. Place pot in oven and cook for 1 hour - turn ribs over and cook another 45 minutes
  13. Turn ribs over again and reduce heat to 250
  14. Cook another 30-45 minutes - remove from the oven
  15. Remove the ribs, cover and refrigerate
  16. Strain the sauce into a fat separator or glass bowl, discard solids and let sauce sit at room temperature or in the refrigerator for at least an hour
  17. Remove fat from sauce
  18. To serve, reheat ribs in sauce
  19. Remove ribs to a serving plate and serve sauce on the side

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