Fall-off-the-bone tender beef short ribs cooked in a silky red wine sauce.
Meat Tenderizing Time1d
Cuisine: American, French
Keywords:: beef, braised short ribs oven, braised short ribs recipe, comfort food, dinner, holiday, red wine braised short ribs, short ribs, short ribs red wine sauce
4large cloves garlic, peeled and smashed
1/4cupextra-virgin olive oil
3 1/2poundsbone-in beef short ribs
1large celery stalk, rough chopped
4large carrots, peeled and rough chopped
1large onion, peeled and rough chopped
1generous sprig fresh rosemary
1cupunsalted chicken stock
1cupred wine (not cooking wine)
Kosher salt and fresh-ground black pepper
A Day or Two Before
Pat the short ribs dry with a paper towel. Trim the excess fat, taking care to leave on the silver skin and any sinew. Generously season both sides with kosher salt (about 2 teaspoons). Cover and chill for 1 or 2 days.
For the Braised Beef Short Ribs
Heat the oven to 300°F. Remove the short ribs from refrigerator and pat dry any moisture. Heat the braising pan with the 1/4 cup olive oil, or enough to cover the bottom of the pot, over medium- to medium-high heat.
When the oil is hot, add several of the short ribs and brown on all sides (no need to brown the meatless bone side, though), about 5 minutes per side. Repeat with the remaining ribs, adding more oil as necessary. The browning is a critical element to building flavor. PRO TIPS: Do not brown all the short ribs at once. You need space in the pan or the meat will steam and not brown. Also, do not be tempted to lift or turn the meat too soon. The beef will stick at first, but will release when it starts to brown.
Set the short ribs aside on a plate, taking care to reserve the juices.
Pour off most -- not all -- of the fat from the pot, leaving the good browned bits stuck on the bottom. Return the pot to medium heat. Add the celery, carrots, and onion. Cook, stirring, until the vegetables begin to soften and brown. Add the tomato paste, thyme, bay leaves, rosemary, and garlic. Cook, stirring, for one minute more. PRO TIP: If the bottom of the pan starts to look a little too dark, deglaze with a tablespoon or two of water and stir.
Add the red wine, stock, some fresh pepper, and 1 tablespoon kosher salt. Bring just to a boil, stirring. Remove from the heat.
Nestle the short ribs in a single layer amid the vegetables and liquid, and add any meat juice drippings that collected on the plate. The liquid should be no higher than halfway up the meat. Cover and place in a 300°F oven and cook for about 3 to 3 1/2 hours, turning the beef every hour or so. The short ribs are done when you try to lift them and the meat falls easily off the bone and the liquid has reduced. PRO TIP: Check the short ribs about 20 minutes after you first put them in the oven. The liquid should be at a low simmer. If the simmer is too aggressive or boiling, reduce the oven to 285°F, then check again in 20 minutes.
Remove the braiser from the oven. Carefully (tip: put a spatula underneath the meat) remove the short ribs and carrots from the braiser and set aside on a plate. Cover with foil to keep warm.
Strain the braising liquid into a liquid measuring cup or gravy separator, discarding the remaining vegetables and aromatics. Allow the liquid to settle and separate. Spoon off the fat. You should have about 3/4 cup of remaining sauce, maybe a little less. Taste and adjust seasoning. You may want a little more salt.TIP: If you have more liquid than this, return the sauce to the braising pan and reduce over medium-high heat.
Transfer the short ribs plates, along with a few carrots. Spoon some of the braising liquid on top of the beef and serve.
A recipe from Unpeeled. Copyright 2020. All rights reserved.