» Red Wine Braised Short Ribs
Red Wine Braised Short Ribs
|August 22, 2013
Posted by Julz
Food Trend: Short Ribs
My Adaptation: Short ribs often have a connotation of being “sloppy” – which is how they should be, because when cooked correct, it just falls apart. My goal was to make it look refined and still achieve the fall-off-the-bone meat short ribs are known for.
Inspiration: My friend Hedy. I made this dish during my annual holiday dinner for my college friends. Hedy loves Short Ribs, so I had to find a recipe. And Bon Appetit was my go-to!
Red-Wine Braised Short Ribs
5 pounds bone-in beef short ribs, cut crosswise into 2' pieces
Kosher salt and freshly ground black pepper
3 tablespoons vegetable oil
3 medium onions, chopped
3 medium carrots, peeled, chopped
2 celery stalks, chopped
3 tablespoons all-purpose flour
1 tablespoon tomato paste
1 750-ml bottle dry red wine (preferably Cabernet Sauvignon)
10 sprigs flat-leaf parsley
8 sprigs thyme
4 sprigs oregano
2 sprigs rosemary
2 fresh or dried bay leaves
1 head of garlic, halved crosswise
4 cups low-salt beef stock
Preheat oven to 350°. Season short ribs with salt and pepper. Heat oil in a large Dutch oven over medium-high heat. Working in 2 batches, brown short ribs on all sides, about 8 minutes per batch. Transfer short ribs to a plate. Pour off all but 3 Tbsp. drippings from pot.
Add onions, carrots, and celery to pot and cook over medium-high heat, stirring often, until onions are browned, about 5 minutes. Add flour and tomato paste; cook, stirring constantly, until well combined and deep red, 2-3 minutes. Stir in wine, then add short ribs with any accumulated juices. Bring to a boil; lower heat to medium and simmer until wine is reduced by half, about 25 minutes. Add all herbs to pot along with garlic. Stir in stock. Bring to a boil, cover, and transfer to oven.
Cook until short ribs are tender, 2–2 1/2 hours. Transfer short ribs to a platter. Strain sauce from pot into a measuring cup. Spoon fat from surface of sauce and discard; season sauce to taste with salt and pepper. Serve in shallow bowls over mashed potatoes with sauce spooned over.
My alterations: After the wine was reduced by half, I removed the short ribs, then used my immersion blender to emulsify the mirepoix. Then I added back the meat, garlic, herbs & stock.
Before I served, I ran my sauce through a sieve to thin it out.
Adapted from Julz
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