Red Wine Braised Short Ribs

210 mins
Serves 1
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Directions

  1. 1Pat dry five pounds of bone-in short ribs and season generously on all sides.
  2. 2Pat dry five pounds of bone-in short ribs and season generously on all sides.
  3. 3Pat dry five pounds of bone-in short ribs and season generously on all sides.
  4. 4Dice four celery ribs, three carrots, and one large onion.
  5. 5Dice four celery ribs, three carrots, and one large onion.
  6. 6Dice four celery ribs, three carrots, and one large onion.
  7. 7Halve one head of garlic and portion some thyme, rosemary, parsley, and a bay leaf.
  8. 8Halve one head of garlic and portion some thyme, rosemary, parsley, and a bay leaf.
  9. 9Halve one head of garlic and portion some thyme, rosemary, parsley, and a bay leaf.
  10. 10Measure three tablespoons of flour and one tablespoon of tomato paste.
  11. 11Measure three tablespoons of flour and one tablespoon of tomato paste.
  12. 12Measure three tablespoons of flour and one tablespoon of tomato paste.
  13. 13Sear all sides of your short ribs in avocado oil in batches in a heavy bottom pot. Remove and set aside.
  14. 14Sear all sides of your short ribs in avocado oil in batches in a heavy bottom pot. Remove and set aside.
  15. 15Sear all sides of your short ribs in avocado oil in batches in a heavy bottom pot. Remove and set aside.
  16. 16Add your mirepoix, season, and saute until softened.
  17. 17Add your mirepoix, season, and saute until softened.
  18. 18Add your mirepoix, season, and saute until softened.
  19. 19Add your tomato paste and flour and cook until deepened in color.
  20. 20Add your tomato paste and flour and cook until deepened in color.
  21. 21Add your tomato paste and flour and cook until deepened in color.
  22. 22Pour in one full bottle of Cabernet and add back in your short ribs.
  23. 23Pour in one full bottle of Cabernet and add back in your short ribs.
  24. 24Pour in one full bottle of Cabernet and add back in your short ribs.
  25. 25Simmer for 30 minutes or until wine has reduced by half.
  26. 26Simmer for 30 minutes or until wine has reduced by half.
  27. 27Simmer for 30 minutes or until wine has reduced by half.
  28. 28Pour in four cups of beef stock, then add in your herbs and garlic. Tuck those in, bring up to a boil, then cover loosely and transfer to a 325° oven for three hours.
  29. 29Pour in four cups of beef stock, then add in your herbs and garlic. Tuck those in, bring up to a boil, then cover loosely and transfer to a 325° oven for three hours.
  30. 30Pour in four cups of beef stock, then add in your herbs and garlic. Tuck those in, bring up to a boil, then cover loosely and transfer to a 325° oven for three hours.
  31. 31Gently remove your short ribs; they should be fall off the bone. Strain the braising liquid, then reduce to thicken and season.
  32. 32Gently remove your short ribs; they should be fall off the bone. Strain the braising liquid, then reduce to thicken and season.
  33. 33Gently remove your short ribs; they should be fall off the bone. Strain the braising liquid, then reduce to thicken and season.
  34. 34Serve with creamy pureed potatoes and garlic green beans with butter toasted almonds.
  35. 35Serve with creamy pureed potatoes and garlic green beans with butter toasted almonds.
  36. 36Serve with creamy pureed potatoes and garlic green beans with butter toasted almonds.

Ingredients

  • 5 pounds short ribs
  • 5 pounds short ribs
  • 5 pounds short ribs
  • 1 salt
  • 1 salt
  • 1 salt
  • 1 pepper
  • 1 pepper
  • 1 pepper
  • 4 celery ribs
  • 4 celery ribs
  • 4 celery ribs
  • 3 carrots
  • 3 carrots
  • 3 carrots
  • 1 large onion
  • 1 large onion
  • 1 large onion
  • 1 head garlic
  • 1 head garlic
  • 1 head garlic
  • 1 thyme
  • 1 thyme
  • 1 thyme
  • 1 rosemary
  • 1 rosemary
  • 1 rosemary
  • 1 parsley
  • 1 parsley
  • 1 parsley
  • 1 bay leaf
  • 1 bay leaf
  • 1 bay leaf
  • 3 tablespoons flour
  • 3 tablespoons flour
  • 3 tablespoons flour
  • 1 tablespoon tomato paste
  • 1 tablespoon tomato paste
  • 1 tablespoon tomato paste
  • 1 avocado oil
  • 1 avocado oil
  • 1 avocado oil
  • 1 bottle Cabernet
  • 1 bottle Cabernet
  • 1 bottle Cabernet
  • 4 cups beef stock
  • 4 cups beef stock
  • 4 cups beef stock
  • 1 potatoes
  • 1 potatoes
  • 1 potatoes
  • 1 green beans
  • 1 green beans
  • 1 green beans
  • 1 butter
  • 1 butter
  • 1 butter
  • 1 almonds
  • 1 almonds
  • 1 almonds

Equipment

knifecutting boardbowlheavy bottom pottongsspatulastraineroven