Sunday, May 20, 2012

Cooking: Red Wine Braised Shortribs

So I made Red Wine Braised Shortribs for the last FBM Potluck. The recipe sounded easy enough and beef and red wine works wonders together. Somehow this didn't come out the way I would have liked. But I'm a very harsh judge on myself.

I started the long braising process by prepping all my vegetables: carrots, celery, onions, herbs, and garlic.
And the short ribs which I had cut into 2 inch pieces, bone-in. Season heavily with salt and pepper.
In a large pot, I seared each shortrib on all sides until browned.
I removed them and let rest on a sheet pan.
To the pot, I added all the vegetables and cooked them down until very soft. I tried not to brown the vegetables but instead slowly cooked the bejesus out of them. Salt and pepper.
Once cooked down, add tomato paste and flour.
Then I added the red wine and beef stock to deglaze the pot. Once it comes up to a boil, I added the short ribs back into the pot and made sure they were submerged. Add all your herbs and garlic at this point. Bring to boil again. Then transfer to the oven at 350oF for about 2-3 hours.
To serve, transfer short ribs to platter, strain the sauce, and taste for seasoning. Serve sauce along with meat.
The bone fell out very easily but the meat wasn't tender enough for me. I wanted it to be really soft but I could have still used a knife on these. Maybe they needed to braised even longer? Not sure though. Although I wasn't satisfied with the meat, I loved the sauce. It was super flavorful. I saved the remaining sauce to use over pasta. It was delicious with all the beef juices, stock, wine, and vegetables.

The recipe below is courtesy of and Bon Appetit.

Red Wine-Braised Shortribs

5 pound bone-in beef short ribs, cut crosswise into 2" pieces
Kosher salt and freshly ground black pepper
3 tablespoons vegetable oil
3 medium onions, chopped
3 medium carrots, peeled, chopped
2 celery stalks, chopped
3 tablespoons all-purpose flour
1 tablespoon tomato paste
1 750-milliliter bottle dry red wine (preferably Cabernet Sauvignon)
10 sprigs flat-leaf parsley
8 sprigs thyme
4 sprigs oregano
2 sprigs rosemary
2 fresh or dried bay leaves
1 head of garlic, halved crosswise
4 cups low-salt beef stock

Preheat oven to 350°F. Season short ribs with salt and pepper. Heat oil in a large Dutch oven over medium-high heat. 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 tablespoons drippings from pot.

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, 2-2 1/2 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.

Cooks' note:
To test if the ribs are done, pull on a bone. It should slide out freely.

Bon App├ętit
October 2011
Jenny Rosenstrach and Andy Ward

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