Cook the Book: Red Wine-Braised Short Ribs

Name: Cook the Book: Red Wine-Braised Short Ribs
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 1 bay leaf; 1 kilograms boneless beef short ribs; 2 carrots, cut into large dice; 2 ribs celery ribs, cut into large dice; 2 liters veal stock or chicken stock; 750 milliliters dry red wine; 2 Tbsps chopped fresh flat-leaf parsley; 1 sprig fresh rosemary; 3 sprigs fresh thyme; 4 servings Kosher salt and freshly ground black pepper; 473 milliliters port; 2 Tbsps sherry vinegar; 2 Tbsps tomato paste; 59 milliliters vegetable oil; 1 yellow onion, cut into large dice

Cook the Book: Red Wine-Braised Short Ribs

Cook the Book: Red Wine-Braised Short Ribs might be just the main course you are searching for. One portion of this dish contains roughly 62g of protein, 143g of fat, and a total of 1992 calories. This recipe serves 4. This recipe covers 41% of your daily requirements of vitamins and minerals. Head to the store and pick up port, celery, chicken stock, and a few other things to make it today. To use up the fresh rosemary you could follow this main course with the Vanilla Yogurt with Grape and Blueberry Compote with Honey and Fresh Rosemary: An Easy Breakfast or Dessert as a dessert. It is a good option if you're following a gluten free and dairy free diet.

Instructions

Lay the short ribs in a single layer in a shallow baking pan and season generously on both sides with salt. Cover and refrigerate for 2 hours.

Ingredients you will need

Beef Short Ribs

Salt

Equipment you will use

Baking Pan

Preheat the oven to 375 degrees F.

Equipment you will use

Oven

Rinse the salt off the ribs and pat them dry with paper towels. Season the ribs with pepper and a light sprinkling of salt.

Ingredients you will need

Pepper

Ribs

Salt

Equipment you will use

Paper Towels

Heat a casserole or braising pan over high heat. When the pan is hot, put the oil in the pan. When the oil is hot, sear the short ribs on both sides until golden brown. Lift the short ribs from the pan and set aside. If the oil is dark, discard it and replace with fresh oil.

Ingredients you will need

Beef Short Ribs

Cooking Oil

Equipment you will use

Frying Pan

Reduce the heat to medium high and add the carrots, celery, and onion to the pan. Cook, stirring, for about 8 minutes, or until the vegetables brown and caramelize.

Ingredients you will need

Vegetable

Carrot

Celery

Onion

Equipment you will use

Frying Pan

Stir in the tomato paste. Reduce the heat to medium and cook for 2 to 3 minutes.

Ingredients you will need

Tomato Paste

Add the wine and port. raise the heat to medium-high, and cook for about 5 minutes, or until the liquid reduces by half.

Ingredients you will need

Port

Wine

Return the short ribs to the pan and add the thyme, rosemary, and bay leaf.

Ingredients you will need

Beef Short Ribs

Bay Leaves

Rosemary

Thyme

Equipment you will use

Frying Pan

Pour the stock into the pan. Bring to a boil over medium-high heat.

Ingredients you will need

Stock

Equipment you will use

Frying Pan

Lay a sheet of parchment paper (or aluminum foil) directly on the food and transfer the pan to the oven. Cook for about 2 hours, until the meat is fork tender.

Ingredients you will need

Meat

Equipment you will use

Baking Paper

Aluminum Foil

Oven

Frying Pan

Remove the pan from the oven and discard the parchment paper or foil.

Equipment you will use

Baking Paper

Aluminum Foil

Oven

Frying Pan

Add the vinegar.

Ingredients you will need

Vinegar

Let the short ribs come to room temperature in the braising liquid.

Ingredients you will need

Beef Short Ribs

Lift the short ribs from the liquid and set aside on a large plate or bowl, covered, to keep warm.

Ingredients you will need

Beef Short Ribs

Equipment you will use

Bowl

Strain the braising liquid through a fine-mesh sieve or chinois into a saucepan. Bring to a simmer over medium-high heat, reduce the heat to low, and cook for about 15 minutes, or until reduced by a quarter. Using a skimmer or large spoon, skim off any fat that rises to the surface. Season to taste with salt and pepper and pour the sauce over the ribs.

Ingredients you will need

Salt And Pepper

Sauce

Ribs

Equipment you will use

Sauce Pan

Skimmer

Sieve

Serve immediately or allow to cool to room temperature and then cover and refrigerate for up to 5 days. (If you are serving immediately and the ribs and sauce are not hot enough, reheat gently over medium-low heat for about 10 minutes.) Top each short rib with 1/4 to 1/2 cup of sauce and garnish with the chopped parsley.

Ingredients you will need

Parsley

Sauce

Ribs

Equipment

Ingredients

Servings:

bay leaf 1kilograms

boneless beef short ribs 2

carrots, cut into large dice 2ribs

celery ribs, cut into large dice 2liters

veal stock or chicken stock 750milliliters

dry red wine 2Tbsps

chopped fresh flat-leaf parsley 1sprig

fresh rosemary 3sprigs

fresh thyme 4servings

Kosher salt and freshly ground black pepper 473milliliters

port 2Tbsps

sherry vinegar 2Tbsps

tomato paste 59milliliters

vegetable oil 1

yellow onion, cut into large dice

Recommended wine: Merlot, Cabernet Sauvignon, Pinot Noir

Beef Short Ribs works really well with Merlot, Cabernet Sauvignon, and Pinot Noir. Beef and red wine are a classic combination. Generally, leaner cuts of beef go well with light or medium-bodied reds, such as pinot noir or merlot, while fattier cuts can handle a bold red, such as cabernet sauvingnon. One wine you could try is Wild & Wilder The Exhibitionist Merlot. It has 4.3 out of 5 stars and a bottle costs about 19 dollars.