Red Wine Braised Beef Short Ribs

Short ribs are among Marlena's favorite food, and braising is my favorite cooking method, so its a mystery why I don't prepare this dish more often. A conundrum indeed, because braised short ribs, done right, are superbly succulent, fork-tender and flavorful. This, my recipe, is a traditional approach—aromatics, fresh herbs, and a long braise.

Makes four servings. The dish can easily be cut in half.

Ingredients:

2 bottles dry red wine, such as a Cabernet Sauvignon
2 tablespoons grape seed oil
4 slabs short ribs, trimmed of gratuitously-excess fat
6 shallots, quartered
10 cloves of garlic, smashed
1 large carrot, peeled, sliced thick
1 stalk of celery, sliced thick
2 bay leaves
4 sprigs fresh thyme
1/2 cup Italian parsley
about 4 cups beef stock
freshly-ground black pepper, to taste
gray salt, to taste

Preheat oven to 325°F.

Place the wine in a saucepan over medium heat. Once heated, using a stick lighter, set the wine aflame. Once the flame is burned out, increase heat to high and bring to a boil. Reduce by half, to about three cups. Remove from heat.

Browning the short ribs

In a large dutch oven, heat the grape seed oil over medium-high heat. Season the ribs with salt and pepper. Sear the ribs until brown, about four minutes per side. Due to the rib's shape, you may not be able to sear one side, which is fine. Reserve the ribs to a plate.

Lower the heat to medium. Remove all but one tablespoon of fat from the dutch oven. Add the shallot, garlic, carrot, and celery. Saute for two minutes. Add the bay leaves, thyme, and parsley. Saute for four more minutes, stirring often, until just brown.

Vegetables browned and ribs added back to the pot

Bringing the ribs, vegetables, and liquid to a boil before sticking in the oven

Return the short ribs to the pot. Add the reduced wine. Add the stock until the ribs are covered by just over half. Increase heat to high and bring to a boil. Once boiling, cover and move pot to oven.

Braise for about 2.5 to 3 hours, until the ribs are fork-tender. A couple of times during the braising, quickly open up the oven and skim any fat off the top of the braising liquid.

Short ribs reserved to a plate

Return dutch oven to the stove. Carefully transfer the ribs to a plate and cover with a tinfoil tent. If the meat has fallen off the bone, return the bone to the dutch oven.

Bringing the braising liquid and aromatics to a boil

Bring the remaining liquid in the dutch oven to boil over high heat, reducing the liquid down to just two or three cups. Taste and adjust seasoning. Strain through a chinoise, discarding any solids.

Red wine braised short ribs plated with creamy polenta and brussels sprouts

To serve, plate the meat and pour the sauce over it, accompanied by creamy polenta or mashed potatoes. Pairs well with a red wine from the left bank of France's Bordeaux region.