064 - Red Wine Braised Short Ribs

Red-Wine-Braised-Short-Ribs.jpg
Red-Wine-Braised-Short-Ribs.jpg

064 - Red Wine Braised Short Ribs

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Red Wine Braised Short Ribs


10 beef short ribs
Oil of choice, for roasting
Salt and pepper to taste
2 carrots, roughly chopped
3 onions, roughly chopped
3 celery ribs, roughly chopped
1 Tbsp. tomato paste
1 bottle red wine
1 qt. beef stock
2 Tbsp. blended oil
1/2 bunch fresh thyme
1 bay leaf
4 peppercorns


Preheat oven to 375. Coat ribs with oil and season with salt and pepper. Place on sheet pan and roast for approximately 20 minutes or until nicely browned. Make sure you have your hood vents running – there will be a lot of fat and smoke generated during this process. (Be careful removing ribs from oven. The hot fat in the sheet pan may want to spill out!).
In a heavy-bottomed pan, heat 2 Tbsp. oil until just smoking. Add the carrots, onions and celery. Lower to medium heat and cook carrot mixture until it takes on a medium brown color. Continue to caramelize and then add tomato paste. Toast tomato paste until it starts to take on a slightly “golden” color. Add wine to deglaze pan and let mixture reduce by half. Add beef stock and aromatics (thyme, bay leaves and peppercorns) and bring mixture to a boil.

Place seared short ribs into a deep pan with a lid and add above mixture (your mirepoix). Cover ribs with liquid and place in a non-convection oven for 4 hours at 350ºF. The ribs are done when very tender, almost falling apart. When short ribs are done, remove carefully with a perforated spoon and transfer to a sheet pan. Strain braising liquid, discard mirepoix (carrot mixture) and allow to cool slightly. If the short ribs are going to be served the same day, skim the fat off the top of the braising liquid (there will be quite a bit!).

I prefer to cool the liquid overnight – the fat will solidify, which makes it much easier to remove almost all the fat in one solid piece. Once fat is removed, reduce the braising liquid by about 25%. At this point you have everything ready to serve. Just heat the ribs with the sauce in a covered oven-proof pan at 350 degrees until hot.