Saturday, January 7, 2012

Red Wine Braised Short Ribs

It's fair to say that this in our new favorite recipe. The beef short ribs were ridiculously tender and succulent. The sauce was rich and hearty. Everything about this dish made us smile. 

The original recipe came from Anne Burrell and the only thing we altered was we added 3 cups of wine instead of 2.

Here's what you need:
5 1/2-6 lbs of beef short ribs
Kosher salt
Extra virgin olive oil
1 large onion
2 ribs of celery 
2 carrots
2 cloves of garlic
1 1/2 cups tomato paste
1 bottle red wine
2 cups water
1 bundle of thyme
2 bay leaves

Here's what you do:
Start by doing a rough chop on 1 large onion, 2 ribs of celery and 2 peeled carrots.

Next smash two cloves of garlic, but don't worry about dicing them up.

Process all of that in a food processor until it's very fine.

Heat a dutch oven to high heat and coating the bottom with olive oil. (Isn't this pot gorgeous?!?! Zack's parent's gave it to us for Christmas.)

Next, give each short rib a generous dose of kosher salt.

Add them to the pot and let them brown on both sides. It should take a couple minutes per side to get a good sear. Oh, and don't crowd the pan. You'll need to brown these in shifts and then set them aside.

When you finish up browning the beef, preheat your oven to 375.

You'll be left with a bunch of fatty oil after you brown the meat. Get rid of that, and then coat the bottom of the pot again with clean olive oil. Toss in your pureed vegetables.

Add some kosher salt and let those brown for a few minutes. According to the recipe, "brown until they are very dark and a crud has formed on the bottom of the pan."

Next, add the tomato paste.

Let the tomato paste brown for 4 or 5 more minutes. Now, add your wine.

Give it a good stir and let it reduce until you have about half as much wine as you started with.

While the wine is reducing, bundle your thyme with kitchen twine.

Once your sauce has thickened, add the short ribs back in the pot.

Add 2 cups of water, the thyme and bay leaves to the pot. You're actually going to want to submerge them in the sauce, but we wanted to show you everything.

Throw the lid on it and put it in the oven. Pull it out after 1.5 hours and flip the short ribs over. You may need to add more water at this point also. Put it back in the oven for another 1.5 hours. 

After 3 hours, remove the lid from the pot and let cook for another 20-30 minutes in the oven.

You definitely need to try this sometime. You'll thank us.


1 comment:

  1. That looks fantastic! Magazine cover stuff there. I'm guessing there's extra sauce left that I would love to put over broad noodles.

    Keep up the good work!