Red Wine-Braised Short Ribs
Posted by Alayne Gardner-Carimi on
Red Wine-Braised Short Ribs
Ingredients (6 servings)
5 pounds bone-in beef short ribs, cut crosswise into 2-inch pieces
Kosher salt and freshly ground black pepper
3 Tbs vomFASS Garlic Herb Oil
3 medium onions, chopped
3 medium carrots, peeled, chopped
2 celery stalks, chopped
3 Tbs all-purpose flour
1 Tbs tomato paste
1 bottle Scotto Cabernet Sauvignon
10 sprigs flat-leaf parsley
2 tsp sprigs thyme
2 tsp oregano
1 tsp rosemary
2 fresh or dried bay leaves
1 head of garlic, halved crosswise
4 cups low-salt beef stock
5 pounds bone-in beef short ribs, cut crosswise into 2-inch pieces
Kosher salt and freshly ground black pepper
3 Tbs vomFASS Garlic Herb Oil
3 medium onions, chopped
3 medium carrots, peeled, chopped
2 celery stalks, chopped
3 Tbs all-purpose flour
1 Tbs tomato paste
1 bottle Scotto Cabernet Sauvignon
10 sprigs flat-leaf parsley
2 tsp sprigs thyme
2 tsp oregano
1 tsp rosemary
2 fresh or dried bay leaves
1 head of garlic, halved crosswise
4 cups low-salt beef stock
Directions
Preheat oven to 350°F.
Season short ribs with salt and pepper.
Heat oil in a large Dutch oven over medium-high.
Working in 2 batches, brown short ribs on all sides, about 8 minutes per batch.
Transfer meat to a plate. Pour off all but 3 Tbsp. 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 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 25 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, 2–2½ 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 with sauce spooned over.
Preheat oven to 350°F.
Season short ribs with salt and pepper.
Heat oil in a large Dutch oven over medium-high.
Working in 2 batches, brown short ribs on all sides, about 8 minutes per batch.
Transfer meat to a plate. Pour off all but 3 Tbsp. 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 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 25 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, 2–2½ 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 with sauce spooned over.
Chef's Notes: Beef Chuck Roast can be used in place of short ribs. Have your butcher cut it 2 inches thick.
Share this post
- 0 comment
- Tags: #beef, #dinner, #madisonwi, #redwine, #sophisticated, #vomfassmadison, #wine, #Wisconsin