Red Wine Braised Short Ribs

ali Bresnahan

By
@alibee

if you like beef, you will LOVE this dish. promise! this is awesome, extremely tender, and super easy.
**note ~~ it takes 3 hours to cook, which means you have to start early, but it gives you 3 hours to relax, do something else, and decide what to serve with the shortribs.

(recipe courtesy of Claire Robinson, food network, 2009). ~~


Featured Pinch Tips Video

Rating:
★★★★★ 1 vote
Comments:
Serves:
4
Prep:
5 Min
Cook:
3 Hr 30 Min
Method:
Stove Top

Ingredients

4
beef short ribs, with or without bone, roughly 8 oz each
coarse salt and fresh ground pepper
3 Tbsp
unsalted butter
1 bottle
red wine (*cabernet sauvignon is best*)
4 c
vegetable stock (try wolfgang puck or o organic)
4 clove
garlic, peeled and smashed

Step-By-Step

Step 1 Direction Photo

1Preheat oven to 325.
Pat ribs dry with paper towels and season heavily with salt and pepper on all sides.

Step 2 Direction Photo

2Heat 2 Tbsp butter in a large pot (or Dutch oven, if you have) over med-high heat. Add the ribs and brown (well) on all sides. Transfer ribs to a plate. Add the garlic and stir until softened but not brown, about 1 minute.

Step 3 Direction Photo

3Carefully pour in the wine, YES, ALL OF IT, bring to a boil and cook until reduced to about 1 cup. (this step is key to the whole dish, so don't skimp on the wine! ~~ ok, you can set aside one glass for step 5.)

Step 4 Direction Photo

4Add the ribs and any juices back to the pot along with the stock. Reduce the heat and bring to a simmer.

Step 5 Direction Photo

5Transfer everything into a large casserole, cover, and place in 325 oven to braise, until the meat easily falls off the bone, about 3 hours.
Drink one small glass of wine.

6Transfer the ribs to a plate and tent with foil to keep warm. (*Note: instead of tenting the meat, I just add to the thickened sauce - next step - before serving, which reheats it.)

7Strain the braising liquid through a fine strainer into saucepan over med-high heat. Simmer the liquid, skimming fat as necessary, until thickened, about 10 minutes. Remove from heat and whisk in the remaining 1 Tbsp butter. Taste for seasoning and adjust if necessary until thickened, about 10 minutes.

Step 8 Direction Photo

8Transfer ribs and sauce to a serving dish. Pour sauce over meat and rice or potatoes.

About this Recipe

Course/Dish: Beef, Ribs
Main Ingredient: Beef
Regional Style: American
Hashtags: #Garlic, #redwine