Red Wine Braised Short Ribs
A perfect lip-smacking winter dinner, delicately flavoured and slowly braised. Adapted from Once Upon a Chef to add more broth and wine for added sauce. They're best made a day ahead or in the early morning so you can chill them and easily skim the congealed fat. The extra time give the flavours the opportunity to blend, too. Add the vegetables at that stage so they can cook, but still stay firm.
Here are more delicious short rib options on North End Nosh: Pineapple Short Ribs and Baked Braised Short Ribs
Serves: 4-6
Prep Time: 30 Minutes
Cook Time: 3 Hours
Total Time: 3 Hours 30 Minutes
Ingredients
4 pounds boneless short ribs, trimmed of excess fat and silver skin
2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
2 tablespoons olive oil and more as needed
2 medium yellow onions, diced
6 cloves garlic, roughly chopped
2 tablespoons tomato paste
1/4 cup all-purpose flour
2-1/2 cups red wine
3 cups beef broth
2 teaspoons sugar
1 bay leaf
5 sprigs fresh thyme or 1 1/2 teaspoons dried
2-4 large carrots, sliced 1/2-in-thick diagonally
2 parsnips (optional)
Method
Preheat the oven to 325°F. Trim the excess fat from the sides of each rib (see Note below). Season the short ribs all over with salt and pepper. Heat 1 tablespoon of the oil in a large heavy-bottomed Dutch oven or oven-safe pot over medium-high heat until shimmering.
Add half of the short ribs and cook, without moving, until well browned on both sides, 3-4 minutes each. Transfer the beef to a large plate. Repeat with the remaining tablespoon of oil and short ribs. Note: Browning the beef adds flavour.
Pour off all but one tablespoon of fat, return the pot to the stovetop, and reduce the heat to medium-low. Add the onions and cook, stirring occasionally, until soft and translucent, about 5 minutes. (If the onions begin to darken too quickly, add 1 to 2 tablespoons of water to the pan.)
Add the garlic and cook, stirring occasionally, 1-2 minutes more. Add the tomato paste and cook, stirring constantly, for 1 minute. Add the flour and cook, stirring constantly, until fully absorbed by the onion-tomato mixture, about 1 minute.
Add the wine, broth, sugar, bay leaf and thyme sprigs. Increase the heat to high and bring to a boil, scraping the bottom of the pan to loosen browned bits.
Add the short ribs and any accumulated juices to the pot and return to a boil. Cover the pot with a lid, transfer to the oven, and cook for 2 hours.
Carefully remove the pot from the oven. Remove the bay leaf and thyme sprigs. At this point you have the option of skimming any grease on the surface and adding the vegetables or chilling the stew so you can skim the congealed fat and then add the vegetables.
Whether or not you continue right away or resume later, stir in the carrots with the meat and sauce. Cover and return the pot to the oven and cook 45 to 60 minutes more or until the carrots and meat are tender. Taste the sauce and adjust seasoning, if necessary.
Serve the short ribs and sauce over egg noodles, mashed potatoes, or creamy polenta.
Note: It's very important to trim all excess fat off of the exterior of the short ribs (although leave the marbling that goes throughout the meat alone), otherwise your sauce will be greasy. It's also a good idea to remove any silver skin, which is the thin, white/silvery membrane on the surface of the meat.
Note: Braised ribs can be frozen. Put them in the freezer after the initial braise, before adding the vegetables. When ready to use, thaw them in the refrigerator, mix in the vegetables and cook the pot in the oven or on the stovetop until the vegetables are tender.
A perfect lip-smacking winter dinner, delicately flavoured and slowly braised. Adapted from Once Upon a Chef to add more broth and wine for added sauce. They're best made a day ahead or in the early morning so you can chill them and easily skim the congealed fat. The extra time give the flavours the opportunity to blend, too. Add the vegetables at that stage so they can cook, but still stay firm.
Here are more delicious short rib options on North End Nosh: Pineapple Short Ribs and Baked Braised Short Ribs
Serves: 4-6
Prep Time: 30 Minutes
Cook Time: 3 Hours
Total Time: 3 Hours 30 Minutes
Ingredients
4 pounds boneless short ribs, trimmed of excess fat and silver skin
2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
2 tablespoons olive oil and more as needed
2 medium yellow onions, diced
6 cloves garlic, roughly chopped
2 tablespoons tomato paste
1/4 cup all-purpose flour
2-1/2 cups red wine
3 cups beef broth
2 teaspoons sugar
1 bay leaf
5 sprigs fresh thyme or 1 1/2 teaspoons dried
2-4 large carrots, sliced 1/2-in-thick diagonally
2 parsnips (optional)
Method
Preheat the oven to 325°F. Trim the excess fat from the sides of each rib (see Note below). Season the short ribs all over with salt and pepper. Heat 1 tablespoon of the oil in a large heavy-bottomed Dutch oven or oven-safe pot over medium-high heat until shimmering.
Add half of the short ribs and cook, without moving, until well browned on both sides, 3-4 minutes each. Transfer the beef to a large plate. Repeat with the remaining tablespoon of oil and short ribs. Note: Browning the beef adds flavour.
Pour off all but one tablespoon of fat, return the pot to the stovetop, and reduce the heat to medium-low. Add the onions and cook, stirring occasionally, until soft and translucent, about 5 minutes. (If the onions begin to darken too quickly, add 1 to 2 tablespoons of water to the pan.)
Add the garlic and cook, stirring occasionally, 1-2 minutes more. Add the tomato paste and cook, stirring constantly, for 1 minute. Add the flour and cook, stirring constantly, until fully absorbed by the onion-tomato mixture, about 1 minute.
Add the wine, broth, sugar, bay leaf and thyme sprigs. Increase the heat to high and bring to a boil, scraping the bottom of the pan to loosen browned bits.
Add the short ribs and any accumulated juices to the pot and return to a boil. Cover the pot with a lid, transfer to the oven, and cook for 2 hours.
Carefully remove the pot from the oven. Remove the bay leaf and thyme sprigs. At this point you have the option of skimming any grease on the surface and adding the vegetables or chilling the stew so you can skim the congealed fat and then add the vegetables.
Whether or not you continue right away or resume later, stir in the carrots with the meat and sauce. Cover and return the pot to the oven and cook 45 to 60 minutes more or until the carrots and meat are tender. Taste the sauce and adjust seasoning, if necessary.
Serve the short ribs and sauce over egg noodles, mashed potatoes, or creamy polenta.
Note: It's very important to trim all excess fat off of the exterior of the short ribs (although leave the marbling that goes throughout the meat alone), otherwise your sauce will be greasy. It's also a good idea to remove any silver skin, which is the thin, white/silvery membrane on the surface of the meat.
Note: Braised ribs can be frozen. Put them in the freezer after the initial braise, before adding the vegetables. When ready to use, thaw them in the refrigerator, mix in the vegetables and cook the pot in the oven or on the stovetop until the vegetables are tender.