Mary's Recipes

Wine Braised Short Ribs

Name: Wine Braised Short Ribs
Prep time: 20 min
Cook time: 2 h 45 min
Total time: 3 h 5 min
Yield: 6 servings
Ingredients: 5 pounds bone-in beef short ribs; 1 tablespoon kosher salt, plus more to taste; 2 teaspoons freshly cracked black pepper, plus more to taste; 2 tablespoons vegetable oil; 1 medium yellow onion, finely chopped; 3 celery ribs, finely chopped; 2 medium carrots, peeled and finely chopped; 4 garlic cloves, thinly sliced; 2 tablespoons tomato paste; 2 cups red wine, such as pinot noir; 2 bay leaves; 2 sprigs fresh thyme; 2 cups beef stock; Finely chopped flat-leaf parsley; Mashed potatoes; Egg noodles; Creamy polenta

6 servings

porties

20 minutes

actieve tijd

3 hours 5 minutes

totale tijd

Begin met koken

Ingrediënten

5 pounds bone-in beef short ribs

1 tablespoon kosher salt, plus more to taste

2 teaspoons freshly cracked black pepper, plus more to taste

2 tablespoons vegetable oil

1 medium yellow onion, finely chopped

3 celery ribs, finely chopped

2 medium carrots, peeled and finely chopped

4 garlic cloves, thinly sliced

2 tablespoons tomato paste

2 cups red wine, such as pinot noir

2 bay leaves

2 sprigs fresh thyme

2 cups beef stock

Finely chopped flat-leaf parsley

Mashed potatoes

Egg noodles

Creamy polenta

Instructies

Preheat the oven to 350°F with a rack in the center position.

Season the short ribs all over with the salt and pepper.

Brown the short ribs.

Heat the oil in a large Dutch oven over medium-high heat. Once the oil just begins to smoke, working in batches, add the short ribs and cook until browned, 2-3 minutes per side. Transfer the ribs to a plate. Discard all but about 2 tablespoons of the fat.

Reduce the liquid.

Reduce the heat to medium. Add the onion, celery, and carrots and cook, stirring often, until softened, about 5 minutes. Add the garlic and cook, stirring, until fragrant, about 1 minute. Stir in the tomato paste until combined, then stir in the wine. Bring to a simmer and cook for about 15 minutes, or until the liquid has reduced by about one third.

Braise the short ribs.

Return the ribs and any collected juices to the pot. Add the bay leaves, thyme, and beef stock. Increase the heat to high and bring to a boil. Cover the pot, transfer it to the oven, and cook until the meat is tender and falling off the bone, about 2 hours.

Make the sauce.

Using tongs, discard the bay leaves and thyme sprigs, then transfer the ribs to a serving platter, reserving the liquid in the pot. Tent the meat with a foil to keep warm. Bring the liquid to a boil over medium-high heat. Cook until reduced by about one third, 8 to 10 minutes.

Serve the short ribs.

To serve, pour the sauce over the meat. Season to taste with salt and pepper and garnish with parsley. Serve family style with mashed potatoes, egg noodles or creamy polenta on the side, if desired.

Voedingswaarde

Portiegrootte

Calorieën

759

Totale vet

39 g

Verzadigd vet

1 g

Onverzadigd vet

Transvet

Cholesterol

302 mg

Natrium

990 mg

Totale koolhydraten

24 g

Voedingsvezels

2 g

Totale suikers

4 g

Eiwit

79 g