Carrie’s Red Wine Braised Short RibsPrint Print Without Images
This is my go to recipe for when I am entertaining. The beef is always fork tender, everyone loves it, and all the work is done 3 hours before your guests arrive! The best part about this recipe is that you have to open a bottle of red wine, so you might as well pour yourself a glass to enjoy while you are standing there browning the short ribs! I like to serve it alongside mashed sweet potatoes, green vegetables, and crusty bread.
4-1/2 to 5 lb. Lepp’s beef short ribs (8 to 12 ribs)
3 Tbs. vegetable oil
Ground black pepper
2/3 cup medium-diced carrots
2/3 cup medium-diced celery
2/3 cup medium-diced onions
2 whole dried bay leaves
1 Tbs. finely chopped garlic
2 cups dry red wine
3/4 cup lower-salt beef broth
1 to 2 tsp. red-wine vinegar
- Position a rack in the center of the oven and heat the oven to 325°F. In an 8-quart Dutch oven, heat 2 Tbs. of the oil over medium heat. Season the ribs with 2 tsp. salt and 1 tsp. pepper. Add half of the ribs to the pot (or as many as will fit without overlap), and cook, turning with tongs, until nicely browned on all sides, 3 to 4 minutes per side. Transfer the ribs to a platter and repeat with the remaining ribs. Pour off all but a thin layer of fat from the pan.
- Add the remaining 1 Tbs. oil, carrots, celery, and onions to the pan. Season with 1/2 tsp. salt. Cook, stirring and scraping up any browned bits on the bottom of the pan, until the aromatics are soft and lightly browned, 6 to 8 minutes. Add bay leaves and garlic and cook, stirring, until well distributed and fragrant, about 1 minute.
- Pour 1/2 cup of the red wine into the pot and cook, stirring to scrape up any browned bits on the bottom of the pot, until the liquid is reduced to about 2 Tbs., about 1 minute.
- Transfer all the ribs (and any juices that have accumulated) back into the pot. Pour 1-3/4 cups water, the beef broth, and the remaining red wine over the ribs and using tongs, arrange the ribs as evenly as possible and no more than two layers deep.
- Bring the liquid to a simmer, cover, and put the pot in the oven. Cook, turning the ribs with tongs about every 40 minutes, until they are fork tender, about 2-3/4 hours. (The meat may fall off most of the bones about midway through cooking; this does not mean that the ribs are fully tender.)
- Transfer the ribs to a serving platter or dish. Let the sauce and solids sit in the pot for a few minutes to cool and with a shallow spoon, skim off as much of the fat as possible from the surface. Season the sauce to taste with salt and pepper, and add the vinegar.
- Serve the ribs with the sauce spooned over.
Recipe from Fine Cooking.