Red Wine Glazed Short Rib

270 mins
Serves 1
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Directions

  1. 1Pour the red wine into a large saucepan and bring to a gentle boil.
  2. 2Pour the red wine into a large saucepan and bring to a gentle boil.
  3. 3Pour the red wine into a large saucepan and bring to a gentle boil.
  4. 4Reduce the wine by half until slightly syrupy and it should taste sweet, not sharp. Set aside.
  5. 5Reduce the wine by half until slightly syrupy and it should taste sweet, not sharp. Set aside.
  6. 6Reduce the wine by half until slightly syrupy and it should taste sweet, not sharp. Set aside.
  7. 7Preheat your oven to 140°C (275°F).
  8. 8Preheat your oven to 140°C (275°F).
  9. 9Preheat your oven to 140°C (275°F).
  10. 10Pat the ribs dry, season well, dredge lightly in seasoned flour. Heat oil in a heavy, ovenproof pot (like a Dutch oven).
  11. 11Pat the ribs dry, season well, dredge lightly in seasoned flour. Heat oil in a heavy, ovenproof pot (like a Dutch oven).
  12. 12Pat the ribs dry, season well, dredge lightly in seasoned flour. Heat oil in a heavy, ovenproof pot (like a Dutch oven).
  13. 13Sear ribs on all sides until deeply browned. Remove and set aside.
  14. 14Sear ribs on all sides until deeply browned. Remove and set aside.
  15. 15Sear ribs on all sides until deeply browned. Remove and set aside.
  16. 16Tip off excess fat, leaving about 1 tbsp in the pan. Add shallots and cook over medium heat until lightly caramelised.
  17. 17Tip off excess fat, leaving about 1 tbsp in the pan. Add shallots and cook over medium heat until lightly caramelised.
  18. 18Tip off excess fat, leaving about 1 tbsp in the pan. Add shallots and cook over medium heat until lightly caramelised.
  19. 19Then add carrots, celery, leek, and garlic. Cook until golden brown, scraping up any fond from the bottom.
  20. 20Then add carrots, celery, leek, and garlic. Cook until golden brown, scraping up any fond from the bottom.
  21. 21Then add carrots, celery, leek, and garlic. Cook until golden brown, scraping up any fond from the bottom.
  22. 22Stir in tomato paste and cook for 2 minutes, stirring constantly.
  23. 23Stir in tomato paste and cook for 2 minutes, stirring constantly.
  24. 24Stir in tomato paste and cook for 2 minutes, stirring constantly.
  25. 25Add the reduced wine to deglaze the pan, scraping the base clean.
  26. 26Add the reduced wine to deglaze the pan, scraping the base clean.
  27. 27Add the reduced wine to deglaze the pan, scraping the base clean.
  28. 28Return the short ribs (and any juices) to the pot.
  29. 29Return the short ribs (and any juices) to the pot.
  30. 30Return the short ribs (and any juices) to the pot.
  31. 31Pour over the beef stock—enough to almost cover the ribs. Add bay leaves and thyme.
  32. 32Pour over the beef stock—enough to almost cover the ribs. Add bay leaves and thyme.
  33. 33Pour over the beef stock—enough to almost cover the ribs. Add bay leaves and thyme.
  34. 34Cover tightly with a cartouche and transfer to the oven and braise for 3½–4 hours, until tender and falling off the bone.
  35. 35Cover tightly with a cartouche and transfer to the oven and braise for 3½–4 hours, until tender and falling off the bone.
  36. 36Cover tightly with a cartouche and transfer to the oven and braise for 3½–4 hours, until tender and falling off the bone.
  37. 37Let the ribs cool in the liquid for 30–45 minutes before removing them gently.
  38. 38Let the ribs cool in the liquid for 30–45 minutes before removing them gently.
  39. 39Let the ribs cool in the liquid for 30–45 minutes before removing them gently.
  40. 40Strain the braising liquid through a fine sieve—discard the veg. Skim some fat if you like, but leave a little for richness.
  41. 41Strain the braising liquid through a fine sieve—discard the veg. Skim some fat if you like, but leave a little for richness.
  42. 42Strain the braising liquid through a fine sieve—discard the veg. Skim some fat if you like, but leave a little for richness.
  43. 43Simmer the strained liquid until slightly thickened and glossy. Whisk in mustard and a splash of vinegar to balance the sweetness. Taste and season with salt and pepper.
  44. 44Simmer the strained liquid until slightly thickened and glossy. Whisk in mustard and a splash of vinegar to balance the sweetness. Taste and season with salt and pepper.
  45. 45Simmer the strained liquid until slightly thickened and glossy. Whisk in mustard and a splash of vinegar to balance the sweetness. Taste and season with salt and pepper.
  46. 46Simmer the celeriac and potatoes in milk with a pinch of salt until soft. Blend with a knob of butter until smooth and glossy.
  47. 47Simmer the celeriac and potatoes in milk with a pinch of salt until soft. Blend with a knob of butter until smooth and glossy.
  48. 48Simmer the celeriac and potatoes in milk with a pinch of salt until soft. Blend with a knob of butter until smooth and glossy.

Ingredients

  • 4 bone-in (about 1.5–2 kg total) short ribs
  • 4 bone-in (about 1.5–2 kg total) short ribs
  • 4 bone-in (about 1.5–2 kg total) short ribs
  • 2 bottles red wine
  • 2 bottles red wine
  • 2 bottles red wine
  • 30 ml vegetable oil
  • 30 ml vegetable oil
  • 30 ml vegetable oil
  • Plain flour
  • Plain flour
  • Plain flour
  • 4 peeled and halved shallots
  • 4 peeled and halved shallots
  • 4 peeled and halved shallots
  • 2 medium, roughly chopped (2–3 cm pieces) carrots
  • 2 medium, roughly chopped (2–3 cm pieces) carrots
  • 2 medium, roughly chopped (2–3 cm pieces) carrots
  • 2 roughly chopped celery ribs
  • 2 roughly chopped celery ribs
  • 2 roughly chopped celery ribs
  • 1 small, roughly chopped leek
  • 1 small, roughly chopped leek
  • 1 small, roughly chopped leek
  • 2 cloves, crushed garlic
  • 2 cloves, crushed garlic
  • 2 cloves, crushed garlic
  • 2 tbsp tomato paste
  • 2 tbsp tomato paste
  • 2 tbsp tomato paste
  • 1.5 L (homemade or store-bought) good-quality beef stock
  • 1.5 L (homemade or store-bought) good-quality beef stock
  • 1.5 L (homemade or store-bought) good-quality beef stock
  • 2 bay leaves
  • 2 bay leaves
  • 2 bay leaves
  • 1 sprig thyme
  • 1 sprig thyme
  • 1 sprig thyme
  • 1 tbsp wholegrain mustard
  • 1 tbsp wholegrain mustard
  • 1 tbsp wholegrain mustard
  • 1 tbsp red wine vinegar or sherry vinegar
  • 1 tbsp red wine vinegar or sherry vinegar
  • 1 tbsp red wine vinegar or sherry vinegar
  • Salt
  • Salt
  • Salt
  • pepper
  • pepper
  • pepper
  • 1 medium, peeled and chopped celeriac
  • 1 medium, peeled and chopped celeriac
  • 1 medium, peeled and chopped celeriac
  • 2 medium, peeled and chopped potatoes
  • 2 medium, peeled and chopped potatoes
  • 2 medium, peeled and chopped potatoes
  • 500 ml milk
  • 500 ml milk
  • 500 ml milk
  • knob butter
  • knob butter
  • knob butter

Equipment

large saucepanheavy, ovenproof pot (like a Dutch oven)tongsbaking trayfine sievewhisk

Tips

  • Reduce the red wine by half until it tastes sweet, not sharp, to lose the tannins.
  • Cook the short ribs slowly to develop a nice crust, but avoid overcooking to prevent a bitter sauce.
  • Sauté shallots first to add caramelized sweetness to the dish.
  • Avoid any black bits on the bottom of the pan when sautéing vegetables, as this can profoundly impact the final dish's taste.
  • Let the braised meat cool in the stock after cooking to maintain moisture and prevent dryness.