Wine Braised Short Ribs

150 mins
Serves 4
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Directions

  1. 1Take out short ribs an hour in advance. Pat them dry and season with salt and pepper.
  2. 2Take out short ribs an hour in advance. Pat them dry and season with salt and pepper.
  3. 3Take out short ribs an hour in advance. Pat them dry and season with salt and pepper.
  4. 4Sear short ribs on medium-high heat in a Dutch oven until browned on all sides (2-3 mins per side). Remove and set aside.
  5. 5Sear short ribs on medium-high heat in a Dutch oven until browned on all sides (2-3 mins per side). Remove and set aside.
  6. 6Sear short ribs on medium-high heat in a Dutch oven until browned on all sides (2-3 mins per side). Remove and set aside.
  7. 7Add chopped carrots, onions, shallots, and celery to the pot. Sprinkle with salt and sauté for two minutes.
  8. 8Add chopped carrots, onions, shallots, and celery to the pot. Sprinkle with salt and sauté for two minutes.
  9. 9Add chopped carrots, onions, shallots, and celery to the pot. Sprinkle with salt and sauté for two minutes.
  10. 10Add 2 tbsp of flour and tomato paste. Sauté for another two minutes.
  11. 11Add 2 tbsp of flour and tomato paste. Sauté for another two minutes.
  12. 12Add 2 tbsp of flour and tomato paste. Sauté for another two minutes.
  13. 13Add wine and allow to reduce for 4-5 minutes. Then add Worcestershire sauce.
  14. 14Add wine and allow to reduce for 4-5 minutes. Then add Worcestershire sauce.
  15. 15Add wine and allow to reduce for 4-5 minutes. Then add Worcestershire sauce.
  16. 16Add beef broth and chicken bouillon. Mix well.
  17. 17Add beef broth and chicken bouillon. Mix well.
  18. 18Add beef broth and chicken bouillon. Mix well.
  19. 19Return short ribs to the pot. Add black peppercorn, garlic, and herbs.
  20. 20Return short ribs to the pot. Add black peppercorn, garlic, and herbs.
  21. 21Return short ribs to the pot. Add black peppercorn, garlic, and herbs.
  22. 22Cover the pot and bake at 350 degrees for 2-2.5 hours.
  23. 23Cover the pot and bake at 350 degrees for 2-2.5 hours.
  24. 24Cover the pot and bake at 350 degrees for 2-2.5 hours.
  25. 25Remove short ribs from the pot; bones should fall off. Strain remaining liquid to separate from veggies and herbs.
  26. 26Remove short ribs from the pot; bones should fall off. Strain remaining liquid to separate from veggies and herbs.
  27. 27Remove short ribs from the pot; bones should fall off. Strain remaining liquid to separate from veggies and herbs.
  28. 28Skim fat from strained liquid. In a medium pan, add 2 tbsp flour and butter. Cook until thickened to make wine reduction sauce.
  29. 29Skim fat from strained liquid. In a medium pan, add 2 tbsp flour and butter. Cook until thickened to make wine reduction sauce.
  30. 30Skim fat from strained liquid. In a medium pan, add 2 tbsp flour and butter. Cook until thickened to make wine reduction sauce.
  31. 31Plate short ribs over mashed potatoes, top with wine reduction sauce, and garnish with chives.
  32. 32Plate short ribs over mashed potatoes, top with wine reduction sauce, and garnish with chives.
  33. 33Plate short ribs over mashed potatoes, top with wine reduction sauce, and garnish with chives.

Ingredients

  • 4 large bone-in short ribs
  • 4 large bone-in short ribs
  • 4 large bone-in short ribs
  • 2 carrots
  • 2 carrots
  • 2 carrots
  • 1 whole onion
  • 1 whole onion
  • 1 whole onion
  • 2 shallots
  • 2 shallots
  • 2 shallots
  • 1 celery stalk
  • 1 celery stalk
  • 1 celery stalk
  • 1 whole head garlic
  • 1 whole head garlic
  • 1 whole head garlic
  • 2 sprigs rosemary
  • 2 sprigs rosemary
  • 2 sprigs rosemary
  • 2 sprigs thyme
  • 2 sprigs thyme
  • 2 sprigs thyme
  • 1 tbsp tomato paste
  • 1 tbsp tomato paste
  • 1 tbsp tomato paste
  • 1 tbsp worcestershire sauce
  • 1 tbsp worcestershire sauce
  • 1 tbsp worcestershire sauce
  • 0.5 bottle red wine
  • 0.5 bottle red wine
  • 0.5 bottle red wine
  • 2 cups beef broth
  • 2 cups beef broth
  • 2 cups beef broth
  • 1 tsp chicken bouillon
  • 1 tsp chicken bouillon
  • 1 tsp chicken bouillon
  • 1 tbsp black pepper corn
  • 1 tbsp black pepper corn
  • 1 tbsp black pepper corn
  • 0 salt
  • 0 salt
  • 0 salt
  • 0 pepper
  • 0 pepper
  • 0 pepper
  • 4 tbsp flour
  • 4 tbsp flour
  • 4 tbsp flour
  • 2 tbsp unsalted butter
  • 2 tbsp unsalted butter
  • 2 tbsp unsalted butter
  • 0 chives
  • 0 chives
  • 0 chives

Equipment

Dutch ovenknifecutting boardspatulatongsmedium pan