Red Wine-Braised Short Ribs
Wednesday, January 27, 2021
When done right, beef short ribs turn ito tender meat with deep rich sauce. This is braising 101. For a good winter meal, served your short ribs atop a heap of mashed potatoes along with your favorite root vegetables roasted simply in olive oil and salt. The gremolata may seem unnecessary the acid helps cut into the rich of the meat.
Ingredients
Beef Short Ribs
5 lbs. beef short ribs
3 Tbsp. vegetable oil
3 medium yellow onions, chopped
3 large carrots, peeled and cut into large chunks
3 stalks celery, chopped
3 Tbsp. all-purpose flour
1 Tbsp. tomato paste
1 750 ml bottle dry red wine
Italian flat leaf parsley
6 sprigs fresh thyme
4 sprigs fresh oregano
1 sprig rosemary, fresh
2 bay leaves
1 head garlic, halved crosswise
4 cups beef stock
Gremolata
¼ cup fresh breadcrumbs, coarse
2 garlic cloves, finely grated
1 cup Italian flat leaf parsley, chopped
¼ cup horseradish, peeled and grated
1 lemon, zested
1 Tbsp. fresh lemon juice
2 Tbsp. olive oil
Instructions
Beef Short Ribs
Preheat the oven to 350°.
Heavily season short ribs with salt and pepper. Heat oil in a large Dutch oven over medium-high.
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. Save the excess dripping for another recipe.
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, 2½ - 3 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 and topped with gremolata.
Gremolata
Preheat oven to 325°.
Toast breadcrumbs on a rimmed baking sheet, tossing halfway through, until golden brown, 8–10 minutes. Let cool.
In a small bowl combine, mix garlic, parsley, horseradish, lemon zest and juice, breadcrumbs and olive oil. Season gremolata with salt and pepper.
Tags
Main
