Peel and roughly chop carrots. Place in a large mixing bowl.
Roughly chop celery into similar-sized pieces as the carrots. Add to the bowl with the carrots.
Roughly chop a yellow onion into similar-sized pieces as the carrots and celery and add to the same bowl.
Smash the garlic under the side of your chef's knife to remove the peel. Roughly chop the garlic, then add to the carrots, celery and onion.
Preheat the oven to 375 degrees.
Dry the short ribs thoroughly, then season with salt and pepper.
Heat a Dutch oven or heavy-bottomed stockpot over medium-high heat. Add canola oil and warm.
Once oil is hot, add the short ribs. Oil should sizzle when you add the ribs. Sear until caramelized on all sides, approximately 2-3 minutes per side. Work in batches to avoid crowding the pot.
Once well browned, transfer the ribs to a clean platter. Save the pot.
Place the short ribs pot back over medium heat. If the short ribs did not leave enough oil in the pot to cover the bottom, add some olive oil and warm.
Once oil is warm, add the roughly chopped onions, carrots, celery and garlic. Cook until well caramelized, stirring often, approximately 5-7 minutes.
Add tomato paste. Stir to combine, then add the flour. Cook for 1-2 minutes to remove the raw flour taste, stirring continuously.
Pour in the wine. Use a spoon to scrape up any bits on the bottom of the pot, then add beef stock, bay leaves, rosemary sprigs, thyme sprigs and black peppercorns. Turn up the heat and bring to a boil.
Once beef liquid is boiling, add the ribs back to the pot. Cover with an oven-safe lid or foil and transfer to the oven. Cook until the meat is tender and separates from the bone easily, about 2-3 hours. Check the meat periodically and ensure the liquid is simmering. If it's boiling, lower the heat. If it's not quite simmering, increase the heat.
Use a slotted spoon to gently transfer the ribs to a clean platter. Cover the ribs with foil.
Strain the cooking liquid through a fine mesh strainer into a large heat-proof bowl. Discard the solids in the strainer.
Place the liquid in the refrigerator and let it cool for about 15-25 minutes. This will help the fat separate from the sauce. Or, if you have a fat separator, pour the liquid into the separator.
Once you've removed the braising liquid from the refrigerator, use a spoon to carefully skim the fat particles off the top. Discard the fat.
Pour the skimmed cooking liquid into a small saucepan. Bring to a simmer, and let it cook for at least 10 minutes to reduce slightly.
Season the sauce with salt and pepper to taste.
Transfer two short ribs to each dinner plate. Spoon the sauce over the top. Serve hot!
Braised Short Ribs
Unbelievably delectable beef short ribs, slow cooked in wine and broth. Served over a bed of polenta, this is a seriously special dish!
Kosher salt and pepper, to taste
whole shallots, peeled and finely minced
beef or chicken broth (enough to almost cover ribs)
- Salt and pepper ribs, then dredge in flour. Set aside.
- In a large dutch oven, cook pancetta over medium heat until complete crispy and all fat is rendered. Remove pancetta and set aside. Do not discard grease.
- Add olive oil to pan with the pancetta grease, and raise heat to high. Brown ribs on all sides, about 45 seconds per side. Remove ribs and set aside. Turn heat to medium.
- Add onions, carrots, and shallots to pan and cook for 2 minutes. Pour in wine and scrape bottom of pan to release all the flavorful bits of glory. Bring to a boil and cook 2 minutes.
- Add broth, 1 teaspoon kosher salt, and plenty of freshly ground black pepper. Taste and add more salt if needed. Add ribs to the liquid they should be almost completely submerged. Add thyme and rosemary sprigs (whole) to the liquid.
- Put on the lid and place into the oven. Cook at 350 for 2 hours, then reduce heat to 325 and cook for an additional 30 to 45 minutes. Ribs should be fork-tender and falling off the bone. Remove pan from oven and allow to sit for at least 20 minutes, lid on, before serving. At the last minute, skim fat off the top of the liquid. (Can also refrigerate mixture, then remove solid fat from the top.)
- Serve 2 ribs on bed of creamy polenta, spooning a little juice over the top.
Leesten. And heer me. (West Side Story reference. Sorry. &ldquoLeesten. And heer me. You must go and stop eet.&rdquo)
But seriously. Leesten. You must make this as soon as you can. If you&rsquove never had beef short ribs before, you&rsquore missing out on one of life&rsquos great pleasures&mdashand I&rsquom not exaggerating this time. Beef short ribs are like the most flavorful, delectable, tender, soft pot roast you can possibly imagine&mdashbut the meat is on a handy stick for your eating convenience. And really, if you make &rsquoem right, the stick is only incidental&mdashthe meat falls off the bone if you so much as breathe on it. Oh, is it ever a treat.
I made short ribs the other night. Though I served Marlboro Man&rsquos with mashed potatoes, for my plate I went the route of a restaurant in Denver called North, where Missy, my mother-in-law, and I ate the night we arrived a couple of weeks ago. Missy ordered Osso Bucco, but instead of using veal shank (which is what&rsquos used to make classic Osso Bucco) the restaurant used beef short ribs&hellipand they served it over a bed of creamy polenta. The combination (yes, I stuck my fork in Missy&rsquos plate without asking) was out-of-this-world, and I&rsquove been fixated on it ever since. To add insult to injury, though, and because I can&rsquot leave well enough alone, I stirred a surprise ingredient into the polenta just before serving. It turned out to completely make the dish.
Even now, days later, I&rsquom dying from bliss. It was so, so good.
I&rsquoll be splitting this recipe into to two parts since it&rsquos so long&mdashI don&rsquot want to fry your retinas or your brain. But please stick it out through tomorrow&mdashyou&rsquoll be glad you did, and I&rsquoll reward you with a very handsome, beautiful, and glamorous contest Wednesday. It&rsquoll make your skirt fly up.
Pancetta! It&rsquos a very thinly sliced Italian variety of bacon, and I&rsquom using it in this dish because I just happen to have it. If I didn&rsquot have this, I would use just a little regular bacon, but I&rsquod do the thinly sliced stuff&mdashnot the thick, peppered bacon that i usually have in my fridge.
Isn&rsquot it beautiful? I love its circular shape.
Grab two or three carrots. Wash &rsquoem but don&rsquot peel &rsquoem.
Cut the carrots into thin sticks&hellip
Shallots! Again, I&rsquom using them here because I have them, and because they really have a unique, lovely flavor. But if you don&rsquot have any (and I very often do not), just skip &rsquoem.
But when you do use them, dice them really finely.
Shallots need to be minced finely. It is written.
You also need some beef short ribs, sometimes called &ldquoshort ribs bone in&rdquo.
The &ldquobone in&rdquo is the key, baby.
This is a short rib. Take a moment. You&rsquore in the presence of greatness here.
See those beautiful striations of fat throughout the ribs? They&rsquore what will eventually make these babies so irresistibly delectable later on.
Just you wait, &lsquoEnry &lsquoIggins. Just you wait.
Let&rsquos do it! Grab several pieces of pancetta&hellip
And throw it into a dutch oven over medium heat.
We&rsquore going to cook the pancetta until it&rsquos very crispy, because at that point we&rsquoll know all the fat has been rendered.
It&rsquos the flavor we&rsquore looking for here.
It takes a little while to totally cook it and render the fat, and I always find pancetta renders far less fat than bacon here in our neck of the woods.
After ten minutes or so, this is how much fat I had. And oh, does it ever smell good.
Lay all the short ribs on a flat surface&hellip
Then sprinkle on some kosher salt, which isn&rsquot in itself &ldquokosher&rdquo&mdashdid you know that? It&rsquos called kosher salt because the salt&rsquos flat grains adhere more easily to meat and is prepare kosher meats.
I&rsquom going to call this photo&hellipThe Grain.
It is not to be confused with this photo, which is beautifully entitled&hellipMany Grains.
Season them liberally with freshly ground black pepper, too.
Next, throw some all-purpose flour into a bowl and dredge the ribs in flour.
Then set them aside while you get the pan ready.
Oh, are you going to love this.
Turn the burner on high heat, then drizzle olive oil into the pan with the pancetta grease.
When the oil is heated, place the ribs into the pan.
Brown the ribs on all sides, no more than about 45 seconds on each side. We wanna get them nice and seared and brown.
Without cleaning the pan, of course, throw in the carrots, onions, and shallots. Stir them around&hellip
And cook them for a few minutes, until the veggies start to soften.
And now. And now it&rsquos time to get serious. Pour in 2 cups of red wine. (White wine will work, too! Just make sure it&rsquos dry&hellipnot sweet.)
Use a whisk to scrape the bottom of the pan. We want all of that flavor from the bottom of the pan&hellipman.
Bring the mixture to a boil, then cook it for a few minutes.
Pour in an equal amount of beef broth. Unless you&rsquore me, that is. If you&rsquore me, you&rsquoll find that you&rsquore totally out of beef broth&hellipso just use chicken broth instead.
And let me tell you: it works just fine.
That&rsquos my sad, sad story and I&rsquom stickin&rsquo to it.
With tongs, place the browned short ribs right into the cooking liquid.
But wait. We&rsquore not finished.
Grab a couple of sprigs of both rosemary and thyme&hellip
And throw them right into the pan.
I&rsquom in love with this world. Just look at what it provides us: root vegetables from the ground. Fragrant herbs from the fertile soil. Meat, to nourish our bones. Wine, to nourish everything else.
I&rsquom not quite sure where the pancetta fits in yet, but I&rsquoll get back with you on that.
Finally, because I don&rsquot want you to waste it, throw in the cooked pancetta.
Now place the lid on the pot and put the pot into the oven for a good 2 1/2 hours. Just walk away. Let the magic happen.
If you can handle the truth, I will show you the magic.
Take a moment to center yourself.
What you&rsquore looking at here, and I hope this doesn&rsquot gross you out, is the beautiful meat&rsquos attempt to hang on to the bone. But it can&rsquot. It&rsquos just so fall-apart tender&hellipit simply can&rsquot hang on.
And just wait till you see what&rsquos underneath.
I cover the pan, though, and let it sit for a little while before serving&mdashabout twenty minutes or so. This will let the meat relax a little bit, but it will also allow the fat to rise to the top of the cooking liquid.
You can use a regular ladle just carefully lower the rim just under the surface of the fat, and it will start spilling right into the ladle. The point is to get as much fat and as little juice as you can. Discard the fat when you&rsquore done.
Alternate method: If you have the time, you can actually cover the pan and refrigerate it for several hours. The fat will solidify and will be much easier to remove, and you can just reheat the ribs and cooking liquid at that point. (It&rsquos ever bit as&mdashif not more&mdashdelicious reheated.)
Once a lot of the fat is gone, you can scoop the delicious cooking liquid into the ladle&hellip
And spoon it over the top of each rib..
And when we make the polenta (which has an out-of-this-world addition that absolutely completes this dish) and place the ribs on top of it, we can spoon more juice over the top at that point.
We&rsquoll finish the rest of this deliciousness bright and early tomorrow morning.
But if you can&rsquot wait&mdashif you absolutely, positive can&rsquot wait&mdashyou can make them tonight and serve &rsquoem over a bed of my creamy mashed potatoes.
It&rsquos what I did for Marlboro Man the other night. He got down on one knee right there on the spot. And we already have four kids together.
Red-Wine Braised Beef Short Ribs
Braised beef short ribs are nothing new. Short ribs make consistent (and still welcome) appearances on many restaurant menus, and are a staple of wedding reception and other event dinners. But the dish’s popularity when dining out does not equal its popularity as a make-at-home dinner. Let’s change that. These red wine braised beef short ribs taste incredible, and require a lot less effort than you may think.
Why These Red Wine Braised Beef Short Ribs Work
Similar in flavor to a classic boeuf bourguignon, these short ribs combine all the right ingredients: juicy beef, carrots, celery, onion, garlic, and fresh aromatics like bay leaves, thyme, and rosemary.
Unlike bourguignon, which is a stew, braised beef short ribs are more like fall-off-the-bone tender meat with a silken red wine sauce with concentrated beefy, aromatic flavor.
What Is Braising? What If I Don’t Own a Braiser?
Braising, according to Larousse, is “a method of cooking food in a closed vessel with very little liquid at low temperature and for a long time.” In plain English: Put food in a pan, add a little fat and liquid, cover, and cook on low for a fairly long time.
That’s it. But what happens in a braiser, science-wise, that makes braised meat so tender? The magic lies in the convection cycle of the liquid. As the liquid in the pan begins to simmer, steam rises to the lid. The moisture collects under the lid, then drips back onto the meat, creating a gentle cooking cycle infused with concentrated flavor.
If you do not own a braiser, no problem. A regular pot will work. The key to hacking a braiser with a regular pot is to create a tight lidded seal and the proper distance between the food and the “roof.” Molly Stevens, the ultimate braising authority, suggests the following:
- Choose a pot wide enough to let the meat fit snugly in a single layer, and high enough for the liquid to come halfway up the meat.
- Make it so the pot’s “lid” is no more than a few inches from the top of the meat by laying a sheet of parchment over the meat, the edges extending outside the lid. Adding the parchment also reinforces the seal.
Recipe Notes: Red Wine Braised Beef Short Ribs
There are actually very few steps to this easy but sophisticated dish. Tenderize and season the meat with salt before then browning the short ribs. Browning the meat first is integral: It creates a delicious crust, and brings out that first layer of flavor.
After browning the meat, add the vegetables and aromatics to the pan, add the liquid, lay the beef on top, and let the braising pan — and time — do the rest.
These ribs benefit from a good, long braise: about three hours of cooking time. But this cooking time is only a gauge. You will know when the short ribs are done when you try to lift the beef from the pan and it falls apart.
Enjoy this with a side of buttered egg noodles, mashed potatoes, or even just some good, crusty bread.
Braised Beef Short Ribs
1. Pat the meat dry with paper towels and season well on all sides with salt and pepper.
2. Heat the oil in a large Dutch oven over moderate heat until hot but not smoking. Add the ribs and brown on all sides, about 8 to 10 minutes total.
3. Transfer ribs to a plate and add the onions. Cook onions until soft and translucent, about 8 minutes. Add wine to pot and bring up to a boil, then reduce heat and let simmer until you have about 1 cup of liquid left in pot.
4. Add the broth and add ribs back to the pot and cover tightly. Place pot in the middle of the oven and cook for about 2½ to 3 hours. The meat should be falling off the bone.
5. Transfer ribs to plate and let cool. Strain the liquid in the pot and return the liquid back to pot. Bring up to a boil, then reduce heat and let simmer until you have about 2 cups of liquid left. Season with salt and pepper. Discard the bones from ribs and trim. Place ribs on plates and pour sauce over ribs.
Braised Short Ribs
Generously salt and pepper short ribs on all sides, then dredge in flour.
In a large dutch oven, cook pancetta (or bacon) over medium heat until completely crispy.
Remove pancetta with a slotted spoon, and set aside. Do not discard the grease.
Add olive oil to pan with the pancetta grease, and raise heat to high.
Brown ribs on all sides, about 1 minute per side.
Remove ribs and set aside. Turn heat to medium.
Add onions and carrots to pan and cook until the onions are tender. Add garlic.
Pour in wine, and scrape the bottom of pan to release the browned bits.
Bring to a boil, then add broth, 1/2 teaspoon salt, about 1/4 teaspoon of freshly ground black pepper, and soy sauce.
Mix, taste and add more salt if needed.
Turn the heat to low (as low as you can go!). Add ribs to the liquid.
Put the lid on and cook for at least 2 hours (I prefer to cook them 4 to 5 hours).
(If you prefer, at this point, you can stick the whole thing in the oven, and bake the ribs for 3 hours on 325 degrees.)
Ribs should be fork-tender and falling off the bone. Allow to sit for about 20 to 30 minutes, lid on, before serving.
At the last minute, skim fat off the top of the liquid. (You can also refrigerate the mixture for a few hours or overnight, remove solid fat from the top, and then reheat before serving.)
What You’ll Need To Make Red Wine Braised Short Ribs
While most braised short rib recipes call for bone-in short ribs, I much prefer to use the boneless variety: not only do they have significantly less fat, but they are also easier to trim and prettier to serve. However, if boneless ribs are unavailable, substitute 6 to 7 pounds of bone-in short ribs — the meat will fall off the bone as it cooks. As always when cooking with wine, use a bottle that’s inexpensive but still good enough to drink a Pinot Noir or Merlot in the $8 to $12 range is ideal.
Sautéing the Onion
Now that your drippings have turned brown, add your onions to sauté.
You will stir the onions until they become translucent.
Then, you add the entire box of beef broth to the onions.
- 3 pounds beef short ribs, cut into 3-inch pieces
- kosher salt and freshly ground black pepper to taste
- 1 tablespoon vegetable oil
- 1 yellow onion, chopped
- 2 tablespoons all-purpose flour
- 3 cups chicken broth
- 1 bay leaf
- 1 pound beets, peeled and cut into large pieces
- 1 cup cubed carrots
- ½ cup chopped celery
- 2 teaspoons kosher salt, or to taste
- ¼ cup sour cream
- 1 tablespoon chopped fresh chives
Preheat oven to 325 degrees F (165 degrees C).
Generously season short ribs with kosher salt and freshly ground black pepper. Heat vegetable oil over high heat in a heavy pot. Brown short ribs on all sides until they are dark brown, about 6 minutes transfer to a bowl. Add onions and continue cooking over high heat until onions go from golden to dark brown, about 8 minutes this will make a richer, darker sauce. Stir flour into the onion mixture cook for about 1 minute. Pour in broth add bay leaf, beets, carrots, and celery. Bring pot to a simmer. Place browned short ribs in pot, evenly distributing them among the vegetables.
Bake in preheated oven until meat is tender, about 2 hours. Transfer meat and vegetables to a serving platter.
Bring sauce to a fast simmer over high heat until it is reduced by half and slightly thickened, 5 to 10 minutes. Taste for seasoning and add more salt, if needed.
Serve in bowls topped with a dollop of sour cream and chopped fresh chives.
Boneless Braised Beef Short Ribs
This is my all time favorite dinner party recipe. It is best made ahead and slowly reheated in the oven. Most braised beef short rib recipes call for bone-in beef. But I love the convenience, speed and ease of using boneless. The recipe is so full of flavor even without the bone, the added steps of tying each rib etc are not necessary. When I cook this at home I always get the boneless beef short ribs from Costco! Serve this with your favorite mashed potatoes…delicious too with potato gratin. One note…the recipe seems daunting, but it is not. Most of the work is gathering all of the ingredients, but once you do, it is simple and comes together quickly. This is a hard recipe to get wrong!
5-6 lbs boneless beef short ribs (1 pack from Costco)
3 medium carrots, peeled and cut into 1 inch pieces
1 yellow onion, roughly chopped
4 shallots, peeled and roughly chopped
5 garlic cloves, peeled and smashed with the back of a knife
1 bottle red wine such as cabernet
1 box of beef stock + 1 more
1 small container demi glace or 6 tbsp ‘Better than Bullion’
How to Make It
Cut each piece of short rib in half, crosswise so you have two pieces about 2 inches wide and 3 inches long
Sprinkle each with salt and pepper. Heat the oil in a large Dutch oven over a high flame until it smokes. In two batches, brown the short ribs well on each side, about 3 min per side. Remove the ribs and set aside when done.
Lower the flame to medium, add the carrots, onion, shallots and garlic to the pot and sautee for 5 min. Be sure to scrape up any of the little bits left behind from searing the meat.
Add the tomato paste and cook for 2 min. Add the flour and stir well to combine. Add the port and red wine.
Add the beef stock and demi glace and stir well to combine. Add the celery and herbs.
Raise the flame to high and simmer until the liquid is reduced by 1/3, about 15 min.
Return the ribs to the pot (they will stack in 2 layers).
Add remaining 1 teaspoon salt.
If the liquid does not cover the ribs by at least 1 inch, add more beef stock.
Cover pot and bake in pre-heated oven for 3 hours. Visit the pot occasionally to stir the ribs. The meat is done when it is fall apart tender.
After the 3 hours, remove from the oven and let cook 15 min. Then, remove the ribs from the pot. Skim any fat from the surface. Strain the liquid through a sieve into a pot and press on the solids. Discard solids.
Over medium heat, simmer the sauce, stirring often, and reduce the liquid to about half. Approx 45 min.
Return the ribs to the pot to heat then serve.
I like to make this all the way to the end then pop it back in the oven on low to stay warm while I make the mashed potatoes to go with it. The meat holds well in the oven on low (250°) for at least an hour.
One word- WOW! Worth all of the work (and dishes!)
This is really good. I have made it several times and will make it again tomorrow. You can fake the veal stock with a 2 to 1 ratio of beef stock to chicken stock. Not quite the same, but close. And add in even more pearl onions. They are great.
This is my go to short ribs recipe and is always a hit. I add more balsamic vinegar to the recipe and more red wine as the sauce cooks down. But if you really want to take this up a notch use Bentons bacon instead of regular bacon. It’s adds a wonderful smoky flavor to the dish
I did this without the vegetables (I made broccoli rab and brussel sprouts and served with horseradish mashed potatoes) and it was excellent, so well balanced. 2 notes: I put the ribs back in the oven uncovered for about a half hour at hour 5, it helped give them a nice texture and crisp the fat. I also found I had to add more salt at the end. I used homemade beef stock so that may have been why. Then I removed the ribs, skimmed the fat and used my immersion blender to make the gravy.
I made this a while back and am making it again this weekend. I altered the recipe ever so slightly that I didn't put the sauce from the beef on the vegetables but seasoned them and served just as they are glazed with the chicken stock and butter. I did add baby parsnips that I won't this time (I love them, my partner, she isn't a fan). I used my Solidteknics cast iron deep pan to cook the beef as I doubled the recipe. The sauce reduced beautifully and as I didn't need the entire double serve I shredded the meat from two ribs through the leftover sauce for a spectacular pappardelle dish two nights later. I recommend making your own stocks as store bought ones are a bit lacking in flavour for this dish. This beef ribs on a bed of mash with a side of the chicken glazed vegetables has been etched on my subconscious. This will be my winter special occasion dish for many years to come I believe.
The recipe is delicious. The brown veal stock is key to the dishes earthy flavor as well as the San Marzano Tomatoes from San Marzano Valley in Italy. Some work, but the result and presentations is wonderfully delicious.
This recipe is easy to make but it is SO boring. The sauce is nearly identical to any pot roast or brisket recipe out there. I followed the directions exactly and it tasted like stew. It was so bland (and tender I have to say) that I felt like I had made it for a nursing home community. A total waste of $9.00/lb organic, pasture raised beef short ribs. If I were to make it for some reason, Iɽ use an inexpensive cut of chuck or rump roast.
Excellent as others have noted. I made it as directed except I used beef broth instead of veal demi-glace and I added a tablespoon of sugar as I do to all braised beef/tomatoey sauce-type dishes. I didn't make the vegetables and I think the meat portion of the dish was not laborious at all. For next time I would add a tablespoon or two of flour to the mirepoix as the sauce was too watery (didn't thicken at all when reduced).
Great Recipe. what is also good is the variation one can prepare short-ribs ie puree the veggies first or use more wine. maybe some added spices. for your palate. Make sure you buy enough ribs and it does cost more than most people think . Its definitely a laborious task. as cooking is a labor of Love. people that say it was too much work. probably should stay out of the kitchen Ha ha
too much work and fat to bother again. had to skim fat twice.
I have reviewed this before and highly recommend this recipe. It's delicious and impressive. I used English-cut short ribs and 2 cups of fresh chicken broth instead of beef. Added 1/2 cup pomegranate juice. 3 cloves garlic instead of 2 2 TBS balsamic vinegar instead of 1 and I did not salt the meat (perhaps the chicken stock was salty enough). The dish definitely does not need the extra vegetable accompaniment, but what it does need is to be cooked the night before, refrigerated, fat skimmed, and very careful attention to the proper reduction of the sauce as it cooks. That does take 3-4 hours total--and keep the heat low--275 or 300 degrees. The other night I did not have enough time to cook it for hours the first night--so I cooked it 2 hours, refrigerated it, skimmed the fat, and cooked it more the next day. The short ribs are extremely rich and a relatively small serving is plenty for people with a moderate appetite. Serve with celeriac or cauliflower puree. Delicious!
Did not do the veggies. Could not find veal demi, so used beef broth (beef stock had been opened by someone? and husband had to run out at last second, he came back with broth). It did turn out very good, the ribs were incredibly tender. Will make again with demi (if I can find it) or broth which should give the flavor an extra boost.
Absolutely Awesome! My family loved it. Next time, I'll make it a day head and let the flaor develop even further. That said, I substituted parsnips for the carrots in the vegetables (but not for the mira poix) and it was perfect!
Absolutely awesome! My family loved these. Next time, I will make them a day ahead and I'm certain they will be een ore awesome!
Great recipe! Best short ribs I ever made!
Outstanding!! I didn't even get to the vegetables on the side (which I will try the next time). Since I was in a hurry, I just made the short ribs with the carrot, onion, tomato sauce and wine reduction, added the seared ribs and cooked in my dutch oven for about 3 hours at 325. It probably would be even better at a lower temp for longer, but these were actually restaurant quality. That said, selecting a high quality meat and wine (such as a Merlot or Cab blend) will really make a difference. I used a bordeaux blend with about a 1/4 cup of Madera. This recipe was exactly what I was looking for!
Made this for a a Friday night dinner with neighbours. Doubled the recipe as there were 8 of us. I didn't not do the vegetables and I left out the carrots as I was making roasted heirloom carrots as a side. I also used beef stock and it was fine. I had to skim off a lot of fat after the cooking was finished before I reduced the liquid. Served on garlic mashed potatoes. Delish! I recommend a good burgundy for the wine.
Made this for the in-laws and everyone loved it. Used 4 lbs of bone-in short ribs because for a serving size of 4, meat tenderizes/melts so much (after 5 hours) that you need this amount. For the vegetable dish, I skipped the mushrooms/bacon and used 2 cups of the braising sauce to saute white pearl onions and carrots. I added 1 Tbsp of balsamic vinegar only and I used this sauce to garnish the beef on the plate. Delish!
We loved it! I only had beef stock and it worked out just fine. I skipped the bacon and used frozen pearl onions.
This was a huge hit at my house. My husband who never says anything about my cooking said it was not just great, it was restaurant quality great. The only addition I made was to add an extra cup of wine to the sauce as it was boiling down. It gave it the added kick it seemed to need.
This is still my standby for short ribs. It has a ton of flavor and is always a crowd pleaser. The only addition I make is I cook 2 pieces of chopped up pancetta with the veggies to add a little extra flavor. They key is making the sauce which I simply scoop out the cooked veggies with a slotted spoon and 1 ladle of the liquid and then blend it using veal or beef stock to thin it. The one thing is cooking a piece of meat like this is very fatty and if your not a fan of that, then I would avoid this. Great recipe and full of flavor.
This was outstanding and a huge hit with my fussy family. But, 1 hour of active cooking time is impossible. As noted, it took a lot of work, but was well worth the effort.
Okay it must have been the fact that I used beef stock not the veal demi. I saw that some of the other reviewers used beef stock so why was this only good and not great? it was so bland I had to throw everything in the spice cabinet into the pot to help this dish out. the extra balsamic was key. In the end it turned out to be good but not the fantastic dish I was hoping for.
This recipe is the best short ribs I have ever had. It is labor intensive but well worth it.