Beef Short Ribs – Braised In Red Wine
Delicious beef short ribs braised in red wine!
Servings Prep Time
4servings 2hours
Cook Time
5hours
Servings Prep Time
4servings 2hours
Cook Time
5hours
Ingredients
Ingredients
Slurry
Instructions
  1. Cut each rib by length to separate them, pat dry with paper towel.
  2. Preheat the oven to 150°C (350°F), rack in the lower 1/3.
  3. Season the ribs well with salt and freshly ground pepper.
  4. Over medium high heat (8 out of 10) heat up oil in a large enameled Dutch oven until shimmering.
  5. Working in batches, brown all sides of the ribs well, about 4 minutes per side. Transfer ribs to platter and set aside.
  6. Pour off all but 2 tbsp of rendered fat from the Dutch oven.
  7. Return the Dutch oven to the heat and add onions, celery, carrots and garlic. Stir the vegetables until well browned, about 6 minutes. Reduce heat if necessary to avoid burning.
  8. Stir in the tomato paste and cook for 1 more minute. Add dry red wine and deglaze pot bottom. Over medium heat (5 out of 10) bring to simmer.
  9. Add brown beef stock to the pot, bring to simmer.
  10. Return ribs to the pot together with any accumulated juices. Arrange the ribs so they are covered with braising liquids, add thyme and bay leaves.
  11. Cover partially (leave about 1/4″ crack) and transfer to the oven. Cook until the beef is fork tender, about 3-4 hours.
  12. At the same time in a large saucepan, over medium heat (5 out of 10) bring the port wine to simmer. Reduce the heat to maintain low, gentle simmer and cook uncovered for about 1 hour or until syrupy in appearance. You should get about 120 ml (1/2 cup) of the port syrup in volume, set aside.
  13. Carefully remove ribs (they will be very tender) from the pot and transfer to a clean plate. Cover tightly with aluminum foil and set aside.
  14. Pour off braising liquid over a fine mesh strainer into a large pot. Press on cooked solids to extract as much liquid as you can.
  15. Using a fat separator skim accumulated fat from the braising liquid.
  16. Rinse the Dutch oven and pour in strained braising liquid. Over medium heat (5 out of 10) bring to simmer. Reduce heat to maintain gentle simmer.
  17. Cook uncovered for about 1 hour or until braising liquid is reduced to about 500 ml (2 cups). Remove any foam that may accumulate on the surface.
  18. Add and stir in port wine syrup. Test if the sauce is sufficiently thick. It should coat the back of the spoon and leave clean trail when you swipe your finger through it. If it is still to thin, add the slurry to the sauce and simmer little longer until thickens up. If the sauce is thick enough the slurry is not required.
  19. Season the sauce with salt and pepper to taste. Taste it and make sure you are satisfied!
  20. Return the ribs to Dutch oven, spoon the sauce all over the ribs. Cover, set aside and let ribs rewarm for 5-10 minutes.
  21. Serve warm over a bed of mashed potatoes.