# Red Wine Glazed Short Rib

This is the best short rib recipe you'll ever make, so good it's still served at a two Michelin Star restaurant.

- Total time: 270 min
- Category: Dinner
- Language: en

## 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

## Instructions

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

## Equipment

- large saucepan
- heavy, ovenproof pot (like a Dutch oven)
- tongs
- baking tray
- fine sieve
- whisk

## 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.

## Source

- Original video: https://www.youtube.com/shorts/ZiHAaq07dFQ
- Recipe page: https://www.cliprecipe.com/recipe/ecfeba53-51c8-4abe-ad0d-773165f256e9
- Extracted: 2025-11-04

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt