Braised Beef Short Ribs in Red Wine Sauce
Braised Beef Short Ribs in Red Wine Sauce
This recipe will provide a luscious winter feast for 4-6 people. Braised Short Ribs can be served with Mashed Potatoes, Polenta or EggNoodles. A side of Greens with a bit of bitterness will pair nicely withthis dish.
You will need a large oven proof pot or dutch oven. This dishachieves it's succulence from a 3 hours braise in the oven.
Be sure to fully thaw, then dry the Short Ribs with paper towels beforepreparation.
- Oven Proof Pot or Dutch Oven
- 1 Tbls Kosher Salt
- 1 Tbls Ground Black Pepper
- 5 Lbs Otsquago Creek Beef Short Ribs (approx quantity) (Be sure to fully thaw and dry short ribs prior to preparation.)
- 3 Tbls Olive or Avocado Oil (For Searing)
- 1 Large Onion (Diced)
- 1 Ribs Celery (Chopped)
- 2 Medium Carrots (Chopped)
- 3 Cloves Garlic (Minced)
- 1 tsp (Red Chili Flakes) - Optional
- 2 Tbls Tomato Paste
- 2 Cups Red Wine (Full Bodied but Dry)
- 1.5 Cups Beef Broth
- 2 Bay Leaves
- 2 Sprigs Thyme
- 1/3 Cup Chopped Parsley
Preheat the oven to 325 degrees. Be sure racks are positioned such that you can fit your large pot in the oven with clearance above the top of the pot.
Thoroughly coat the surface of the dried Short Ribs with Salt & Pepper.
Heat a small quantity of oil in the pan in which you intend to braise the Short Ribs. Once the pan is spitting hot, brown the Short Ribs on all sides. Browning them in batches ensures that the pan stays hot enough. As you remove browned ribs from the pan, you can set them aside. Add additional oil as needed.
Once Short Ribs have been fully browned and set aside, turn down the heat under your pot to medium. Add the Onions and cook for about 2 minutes.
Add the Celery, Carrots and Garlic to the pot and continue to saute for about another 3-5 minutes, until the Carrots just start to soften. Be sure that the temperature, during this cooking phase, is not too hot or you will scorch your garlic.
Add Tomato Paste and cook, stirring frequently, for one more minute. For those who like it SPICY, now is the time to add Red Chili Flakes.
Add Wine, Beef Broth, Thyme and Bay Leaves. Stir to combine and dissolve the Tomato Paste. Be sure to loosen any bits that are still stuck to the pan from the browning of the Short Ribs.
Place the browned Short Ribs back into the pan with the "sauce", ensuring that the Short Ribs are at least half submerged in the "sauce". You may need to add a tad more liquid (Beef Broth) to the pot to achieve this. The Short Ribs should go in the "sauce" meat-side-down.
Place a cover on the pot. Then place the pot in the oven. Cook for 3 hours, or until the Beef is "fork tender".
Once the Short Ribs are cooked, carefully remove them from the pot and place on a warm platter.
Strain the sauce, squeezing the Onions, etc, to ensure maximum flavor. Return the sauce to the pot and reduce further, if necessary. A thick sauce will make serving easier. Taste the sauce and add additional Salt and Pepper if needed.
Serve in large shallow bowls or on plates. A "bed" of Mashed Potatoes or Polenta will hold the Short Ribs nicely, Spoon sauce over each serving of Short Ribs. Garnish with Chopped Parsley.