Red Wine Glazed Short Rib

Name: Red Wine Glazed Short Rib
Total time: 270 min
Ingredients: 4 bone-in (about 1.5–2 kg total) short ribs; 2 bottles red wine; 30 ml vegetable oil; Plain flour; 4 peeled and halved shallots; 2 medium, roughly chopped (2–3 cm pieces) carrots; 2 roughly chopped celery ribs; 1 small, roughly chopped leek; 2 cloves, crushed garlic; 2 tbsp tomato paste; 1.5 L (homemade or store-bought) good-quality beef stock; 2 bay leaves; 1 sprig thyme; 1 tbsp wholegrain mustard; 1 tbsp red wine vinegar or sherry vinegar; Salt; pepper; 1 medium, peeled and chopped celeriac; 2 medium, peeled and chopped potatoes; 500 ml milk; knob butter

4h 30m

Serves 1

youtube.com

Red Wine Glazed Short Rib

youtube.com

4h 30m

Serves 1

Directions

1Pour the red wine into a large saucepan and bring to a gentle boil.
2Reduce the wine by half until slightly syrupy and it should taste sweet, not sharp. Set aside.
3Preheat your oven to 140°C (275°F).
4Pat the ribs dry, season well, dredge lightly in seasoned flour. Heat oil in a heavy, ovenproof pot (like a Dutch oven).
5Sear ribs on all sides until deeply browned. Remove and set aside.
6Tip off excess fat, leaving about 1 tbsp in the pan. Add shallots and cook over medium heat until lightly caramelised.
7Then add carrots, celery, leek, and garlic. Cook until golden brown, scraping up any fond from the bottom.
8Stir in tomato paste and cook for 2 minutes, stirring constantly.
9Add the reduced wine to deglaze the pan, scraping the base clean.
10Return the short ribs (and any juices) to the pot.
11Pour over the beef stock—enough to almost cover the ribs. Add bay leaves and thyme.
12Cover tightly with a cartouche and transfer to the oven and braise for 3½–4 hours, until tender and falling off the bone.
13Let the ribs cool in the liquid for 30–45 minutes before removing them gently.
14Strain the braising liquid through a fine sieve—discard the veg. Skim some fat if you like, but leave a little for richness.
15Simmer 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.
16Simmer 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
2 bottles red wine
30 ml vegetable oil
Plain flour
4 peeled and halved shallots
2 medium, roughly chopped (2–3 cm pieces) carrots
2 roughly chopped celery ribs
1 small, roughly chopped leek
2 cloves, crushed garlic
2 tbsp tomato paste
1.5 L (homemade or store-bought) good-quality beef stock
2 bay leaves
1 sprig thyme
1 tbsp wholegrain mustard
1 tbsp red wine vinegar or sherry vinegar
Salt
pepper
1 medium, peeled and chopped celeriac
2 medium, peeled and chopped potatoes
500 ml milk
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.

Red Wine Glazed Short Rib

4h 30m

Serves 1

youtube.com

Red Wine Glazed Short Rib

youtube.com

4h 30m

Serves 1

Directions

1Pour the red wine into a large saucepan and bring to a gentle boil.
2Reduce the wine by half until slightly syrupy and it should taste sweet, not sharp. Set aside.
3Preheat your oven to 140°C (275°F).
4Pat the ribs dry, season well, dredge lightly in seasoned flour. Heat oil in a heavy, ovenproof pot (like a Dutch oven).
5Sear ribs on all sides until deeply browned. Remove and set aside.
6Tip off excess fat, leaving about 1 tbsp in the pan. Add shallots and cook over medium heat until lightly caramelised.
7Then add carrots, celery, leek, and garlic. Cook until golden brown, scraping up any fond from the bottom.
8Stir in tomato paste and cook for 2 minutes, stirring constantly.
9Add the reduced wine to deglaze the pan, scraping the base clean.
10Return the short ribs (and any juices) to the pot.
11Pour over the beef stock—enough to almost cover the ribs. Add bay leaves and thyme.
12Cover tightly with a cartouche and transfer to the oven and braise for 3½–4 hours, until tender and falling off the bone.
13Let the ribs cool in the liquid for 30–45 minutes before removing them gently.
14Strain the braising liquid through a fine sieve—discard the veg. Skim some fat if you like, but leave a little for richness.
15Simmer 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.
16Simmer 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
2 bottles red wine
30 ml vegetable oil
Plain flour
4 peeled and halved shallots
2 medium, roughly chopped (2–3 cm pieces) carrots
2 roughly chopped celery ribs
1 small, roughly chopped leek
2 cloves, crushed garlic
2 tbsp tomato paste
1.5 L (homemade or store-bought) good-quality beef stock
2 bay leaves
1 sprig thyme
1 tbsp wholegrain mustard
1 tbsp red wine vinegar or sherry vinegar
Salt
pepper
1 medium, peeled and chopped celeriac
2 medium, peeled and chopped potatoes
500 ml milk
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.