Red Wine-Braised Short Ribs
Serves: 6
Llewellyn Gorczany
1 January 1970
Based on User reviews:
42
Spice
45
Sweetness
47
Sourness
40
mins
Prep time (avg)
5.1
Difficulty
Ingredients:
1 medium
Carrot (cut into large dice)1 stalk
Celery (cut into large dice)2 cups
Chicken Stock2 tbsps
Black Peppercorn3 tbsps
Chives (chopped)Directions:
1
One day before cooking, season the short ribs liberally with salt
2
Allow the meat to marinate in the refrigerator, uncovered, overnight
3
The next day, pat the ribs dry with a paper towel
4
Heat a cast-iron Dutch oven over medium-high to high heat
5
Add a thin film of canola oil and sear the ribs until brown and crusty, 5 to 8 minutes
6
Transfer the ribs to a plate to rest
7
Preheat the oven to 250 degrees F
8
Drain the scorched oil from the Dutch oven
9
Add a thin film of fresh canola oil, then add the onion, carrot, celery and garlic
10
Reduce the heat to medium and sweat the vegetables until translucent, about 5 minutes
11
Scrape the bottom of the pot with a wooden spoon to loosen the brown bits
12
Add the tomatoes and continue to cook until the tomatoes begin to soften and break down, 5 to 8 minutes
13
Add the red wine, chicken stock and peppercorns, then put the ribs back in the pot
14
Tie the thyme, rosemary and bay leaves in a piece of cheesecloth and add the herb sachet to the pot
15
Bring the liquid to a simmer
16
Partially cover the pot to let some of the liquid evaporate and transfer to the oven
17
Braise the short ribs until they're nearly falling apart, about 3 hours
18
Serve with grits and fried shallots if desired
19
Garnish with chives