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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.
8-10 Beef short ribs
Olive oil or duck fat
Rich, dry red wine (I use syrah)
1 cup water
2 tablespoons tomato paste
1 large onion, diced
1 shallot, cut in half and thinly sliced
3-4 cloves garlic, chopped
1 six inch sprig fresh rosemary
4-5 small sprigs fresh thyme
kosher salt
fresh ground black pepper
- Preheat oven to 300º
- Season ribs on all sides with kosher salt and ground black pepper
- Heat oil or fat in a large oven-safe pot
- 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)
- Remove ribs to a plate, reduce heat to medium and add onion and shallot with 1/2 tsp kosher salt
- Cook until translucent and lightly caramelized
- Add garlic and cook stirring constantly for about 1 minute
- Add water and scrape up browned bits from the pan with a wooden spoon
- When water has largely evaporated, add tomato paste and blend very well
- Nestle ribs into the onion mixture and add the wine until it reaches about halfway up the sides of the ribs
- Add herbs and reduce heat to low
- Place pot in oven and cook for 1 hour - turn ribs over and cook another 45 minutes
- Turn ribs over again and reduce heat to 250
- Cook another 30-45 minutes - remove from the oven
- Remove the ribs, cover and refrigerate
- 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
- Remove fat from sauce
- To serve, reheat ribs in sauce
- Remove ribs to a serving plate and serve sauce on the side
Questions about this recipe?
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