Red Wine Braised Short Ribs
- 4 English cut beef short ribs, trimmed (roughly 8 ounces each)
- Kosher salt and freshly cracked black pepper
- 3 tablespoons unsalted butter, divided
- 1 bottle full bodied red wine, such as Cabernet
- 4 cups low-sodium vegetable stock
- 4 cloves garlic, peeled and smashed
DirectionsWatch how to make this recipe
Preheat oven to 325 degrees F.
Pat ribs dry with paper towels and season with salt and pepper on all sides.
Heat 2 tablespoons of butter in a large Dutch oven over medium-high heat. Add the ribs and brown on all sides. Transfer the ribs to a plate, then add the garlic and stir until softened but not brown, about 1 minute. Carefully pour in the wine, bring to a boil and cook until reduced to about 1 cup. Add the ribs and any juices they have released back to the pot along with the stock. Reduce the heat and bring to a simmer, then cover the pot and transfer it to the oven, to braise, until the meat easily falls off the bone, about 3 hours.
Transfer the ribs to a plate and tent with foil to keep warm. Strain the braising liquid through a fine mesh sieve into a saucepan set over medium-high heat. Simmer the liquid, skimming fat as necessary, until thickened, about 10 minutes. Remove from the heat and whisk in the remaining 1 tablespoon of butter. Taste for seasoning and adjust, if necessary. Transfer the ribs and sauce to a serving dish and serve.
Recipe courtesy of Claire Robinson, 2009