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Wine Braised Short Ribs

The flavor in this recipe starts with the meat. Season the ribs well and cook them in two batches. Avoid overcrowding the pan. The wine will reduce to almost nothing, so it will not taste like wine. If you are using vegetables, cook them in the fat in a separate pot. Then, add the sliced onion, carrots, and tomatoes. When they are soft, remove them from the pan and allow the rest of the liquid to cook along with the ribs.
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Prep Time 15 mins
Cook Time 15 mins
Total Time 30 mins
Course Main Course
Cuisine American
Servings 4 serves
Calories 353 kcal

Ingredients
  

For browning the meat

  • 3 1/2 lb Bone-In Short Ribs cut 3 to 31/2 inches long
  • Salt and Pepper
  • Oil neutral tasting (not EVOO)

For aromatics

  • 1 Onion large dice
  • 1 Celery stalk large dice
  • 3 Carrots large dice
  • 3 Garlic Cloves smashed

For marinating the meat

  • 1 Bottle Red Wine I used Sauvignon Noir
  • 1 dried Bay Leaf
  • 5 Black Peppercorns whole
  • 6 Sprigs of Thyme fresh

For braising the meat

  • 1/2 cup Demi-glace* optional
  • 5-7 cups Beef Stock Beef, veal, or brown stock will work

Instructions
 

  • Pat ribs dry with paper towels, then generously season on all sides with salt and pepper. Heat a dutch oven over medium high heat for 2 minutes, then add enough oil to barely coat bottom of pan and heat until shimmering. Working in batch so as to not crowd pan, sear ribs until deep brown all over, turning with tongs, about 1 1/2 minutes per side. Transfer ribs to a plate and continue searing the rest, adding more oil as needed. Once all the ribs have been removed, pour off all but 2 tablespoons of oil from the pot.
  • Reduce heat to medium and add the onions, celery, carrot and garlic.Stir occasionally, until beginning to turn golden, about 5 minutes.
  • Deglaze the pot with a cup of the wine, stirring to incorporate the browned bits from the bottom, then pour in the rest of the wine. Once it is simmering, remove the pot from the hear and return the ribs, submerging them partially in the liquid. Add bay leaves, peppercorns and thyme at this time. Let cool, and marinate in the refrigerator 8 hours , turning them every so often to ensure they marinate evenly.
  • Heat the oven to 300 degrees. Set pot over medium heat. Add demi glace if using, and pour in enough stock (5 – 7 cups) to come almost to the top of the ribs. When stock comes to a boil, cover and place pot in the oven. Check after 30 minutes, if it isn’t bubbling, raise the temperature by 25 degrees. Continue braising until the meat gives little resistance when pierced with a sharp knife, about 2 1/2 hours. Lift the ribs with tongs or a slotted spoon, and arrange in a single layer in a large straight-sided saute pan.
  • Raise oven temperature to 350 degrees. Strain the braising liquid through a fine sieve into a clean pot (you should have around 5 cups of liquid) and discard the solids. Bring to a rapid simmer, setting the pot slightly off center over one of the burners so that one side of the liquid is bubbling more fiercely than the other; this allows the impurities to collect on the other side, making it easier to skim them from the surface. Simmer (occasionally skim), until you have about 1/2 cups of liquid, 20 – 30 minutes. Adjust the hear as necessary to maintain a steady simmer.
  • Pour the reduced liquid over the short ribs. Bake, uncovered, for 20 minutes, basting every now and then, until the ribs are glistening with glaze and the surrounding liquid is syrupy.
  • Set the ribs on a serving platter, and spoon the sauce around the ribs, or serve on individual plates.

Video

Notes

*Demi glace can be made at home, or purchased at any gourmet grocery store.
Keyword ribs