Beef Short Ribs Braised in Red Wine
Red Wine = Delicious.
Beef Short Ribs = Delicious.
Wine + Beef Short Ribs = Phenomenal.
This year, I hosted my first Christmas dinner. Luckily, due to covid, it was a smaller affair (silver linings, am I right?). However, just because it was small, it does not mean it was not memorable. And trust me, this dish, made it memorable. Rich, herbaceous, juicy, fall off the bone short ribs, with a beautiful red wine gravy, made this dish one for the books. Being able to make this a day before, made it a no brainer.
Ingredients:
6 lbs beef short ribs
Salt & pepper to taste
2 Tbsp. avocado oil (or a neutral oil with a high smoke point)
2 large onions, chopped
3 large carrots, peeled & chopped
2 celery ribs, chopped
1 Tbsp. tomato paste
750ml Cabernet Sauvignon (1 standard bottle)
12 sprigs flat-leaf parsley
10 sprigs thyme
5 sprigs oregano
2 sprigs rosemary
3 bay leaves
1 head of garlic, peeled and pressed
3 Tbsp. Better than Bullion Beef stock
2-3 cups water
1-3 Tbsp. all-purpose flour
Steps:
Heat a large dutch oven on medium-high. While pre-heating, season short ribs with salt and pepper. Brown short ribs, in batches, on all sides (about 2 minutes per side). Transfer ribs to a plate.
Add vegetables toto the pot and saute, stirring often, until onions have caramelized (about 5-7 minutes). Add tomato paste, and stir until well combined. Add the wine (yes, all of it) to the pot, along with the short ribs and any accumulated juices. Bring to a boil, then reduce heat to let simmer until the wine has reduced by half (about a half hour). While wine is reducing, preheat the oven to 350 degrees Fahrenheit.
Add herbs, garlic, better than bullion beef stock, and enough water to cover (2-3 cups) to the pot. Bring to a light boil, cover, and carefully transfer to oven on the middle rack.
Cook until ribs are tender, about 2 hours and 30 minutes. Remove from oven, and allow to rest (cover on) for 30 minutes.
(OPTIONAL DAY AHEAD PREP STEP) Remove lid, and allow to cool enough to place in the fridge. When preparing to serve, reheat pot on medium heat until simmering. Simmer for 10 minutes, covered.
Remove short ribs from pot. Pour sauce into a large measuring cup through a fine mesh sieve. Skim the surface of the sauce to remove excess fat. Return sauce to pot, reheat, scrape any browned bits from the pot. Sprinkle in flour (to desired consistency) and, cook stirring often, to create a gravy, about 2-3 minutes. Test for taste, and adjust seasonings to your preference.
Return short ribs to pot, and gently (remember, it’s super tender!) stir to coat.
Serve & bask in its deliciousness.
