Red Wine Braised Short Ribs

Ingredience

•6-9 short ribs (more or less depending on the number of people you’re feeding)

•Salt and pepper

•Olive oil

•1 yellow onion, diced

•3-4 carrots, peeled and diced

•5-6 celery stalks, diced (try to use equal amounts of celery and carrots)

•6 cloves of garlic, minced or whole

•1/4 cup tomato paste

•1 bottle of red wine (I almost always use a Cabernet Sauvignon!)

•2 liters beef stock (you may use less depending on the size of your pot, but it's good to have extra on hand)

•8-10 sprigs of fresh thyme

•4-8 sprigs of fresh rosemary

•10-15 sprigs of parsley

Pokyny

Season the Ribs: Generously season the short ribs with salt and pepper on all sides. Use as much as you think and then add a little more!

Sear: Heat a Dutch oven over medium-high heat, adding enough olive oil to coat the bottom. When the oil shimmers, sear the short ribs on ALL sides until they’re deeply browned, about 3-4 minutes per side. Browning is key to developing flavor, so take your time here. Once seared, set the ribs aside.

Cook the Veggies: In the same pot, add the diced onion, carrots, and celery, cooking until the onions become translucent and the carrots soften (about 5-6 minutes). Add the garlic and cook for another minute until fragrant.

Tomato Paste: Stir in the tomato paste and let it cook for a couple of minutes until it darkens slightly.

Deglaze: Pour in half the bottle of red wine, scraping up all the browned bits stuck to the bottom. Let the wine reduce by about 50-60%.

Add Ribs and Liquid: Return the short ribs to the pot, nestling them in with the veggies. Pour in half of what’s left of the red wine (I use less, I’m usually left with half the bottle by the end) and enough beef stock to almost cover the ribs.

Add Herbs: Tie the thyme, rosemary, and parsley together with butcher’s twine to make a bouquet garnish and add it to the pot.

Braise: Cover the pot and transfer to a preheated oven at 285°F. Let it braise for 3-4 hours—the longer, the better for those fall-apart ribs.

Poznámky

Daou Cabernet Sauvignon is my fav for this recipe!