Braised Short Ribs

Recipe courtesy Wolfgang Puck

Show: Wolfgang PuckEpisode: Passover

Rated: 5 stars out of 5Rate itRead users' reviews (10)

RECIPE
COMMENTS & REVIEWS(10)

Cook Time:
3 hr 30 min
Level:
Intermediate
Yield:
6 servings

Times:

Prep: 15 min
Inactive Prep: --
Cook: 3 hr 30 min
Total:: 3 hr 45 min

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Ingredients

1 bottle kosher for Passover Cabernet Sauvignon
2 tablespoons kosher for Passover vegetable oil
6 short ribs, trimmed
Salt
1 teaspoon black peppercorns, crushed
Matzoh meal, for dredging
10 cloves garlic, peeled
8 large shallots, peeled, trimmed, rinsed, split, and dried
2 medium carrots, peeled, trimmed, and cut into 1-inch lengths
2 stalks celery, peeled, trimmed, and cut into 1-inch lengths
1 medium leek, white and light green parts only, coarsely chopped
6 sprigs Italian parsley
2 sprigs thyme
2 bay leaves
2 tablespoons tomato paste
2 quarts unsalted beef stock or chicken stock
Freshly ground white pepper

Directions

Pour the wine into a large saucepan set over medium heat. When the wine is heated, carefully set it aflame. Let the flames die out, then increase the heat so that the wine boils; allow it to boil until it cooks down by 1/2. Remove from the heat.

Center a rack in the oven and preheat the oven to 350 degrees F.

Heat the oil in a Dutch oven or large casserole, large enough to hold 6 ribs, over medium-high heat. Season the ribs all over with salt and the crushed pepper. Dust the ribs with about 2 tablespoons of matzoh meal and then when the oil is hot, slip the ribs into the pot and sear for 4 to 5 minutes on each side, until well browned.

Transfer the browned ribs to a plate. Remove all but 1 tablespoon of fat from the pot; lower the heat to medium, and toss in the vegetables and herbs. Brown the vegetables lightly, 5 to 7 minutes, then stir in the tomato paste and cook for 1 minute to blend.

Add the reduced wine, browned ribs, and stock to the pot. Bring to a boil; cover the pot tightly, and slide it into the oven to braise for about 2 1/2 hours, or until the ribs are tender enough to be easily pierced with a fork. Every 30 minutes or so, lift the lid and skim and discard whatever fat may have bubbled up to the surface.

Carefully transfer the meat to a heated serving platter with a lip and keep warm. Boil the pan liquid until it thickens and reduces to approximately 1 quart. Season with salt and pepper and pass through a fine-mesh strainer; discard the solids.

Presentation: Pour the sauce over the meat. Serve with vegetables of your choice.

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Comments & Reviews

recipe Braised Short Ribs
Teri Alexandria, VA 10-17-2009
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The best short ribs ever
Rated: 5 stars out of 5

These were by far the best short ribs I ever made. It is true that it took a bit of time and effort, but so worth it. I... also cooked my ribs longer than the recipe stated. I cooked mine early in the day, refrigerated them and then took the fat off of the top as I did not have as much luck skimming it off as the recipe said. The only change that I made to the recipe was to add baby bella mushrooms to the sauce about half way through. The gravy was superb.Read more
recipe Braised Short Ribs
Bob Mattituck, NY 01-10-2009
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Best short ribs ever
Rated: 5 stars out of 5

I've been disappointed many times with short ribs. I saw what looked to be a really nice package and decided to give it... another try. WP has done it again. I did heed the person who suggested longer time & lower temp. The ribs fell off the bone and the meat literally melted in our mouths. We served it as an appetizer over rigatoni and we loved it. The gravy was rich and beefy. Great!Read more
recipe Braised Short Ribs
katie thousand oaks, CA 12-26-2008
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Delicious dish for all ages
Rated: 5 stars out of 5

I used this recipe for xmas dinner. It was fabulous; using decent wine and reducing it according to the recipe is key. Also,... I agree with other reviewers re: cooking time. I cooked my dish at 325 degrees for at least 4 hours, and every single short rib no longer had a bone when I took them out. They would be even more tender (if that's possible) if cooked in a slow cooker over a period of like 8 hours. But, I'd say 4 hrs is a good place to start. One more thing: I cooked 12 short ribs instead of the 6 in the recipe, and more than doubled many of the veggies and herbs. However, I only used 2 quarts of the beef stock and that was even a bit too much. Use enough broth to cover everything in your pot, but you won't need to double the broth if doubling the recipe.Read more
recipe Braised Short Ribs
Tom Evergreen, CO 01-21-2008
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Excellent recipe I would recommend
Rated: 5 stars out of 5

Excellent. As with most "braise in a dutch oven" recipes it seems that to get fall of the bone perfection it does take a bit... longer than the cook time on the recipe. I cooked 10 ribs in lieu of 6, albeit these were not as big as some I've seen, but plenty to feed 4 people. I let these cook for approximately 5 hours. They were truly 4 or 5 star restaurant quality. I will cook these again for sure and would recommend the recipe.Read more
recipe Braised Short Ribs
Stuart Blacksburg, VA 03-10-2007
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Better than Mama's Short Ribs
Rated: 5 stars out of 5

This recipe is fabulous. Perhaps one of the best parts is to reduce the wine prior to adding to the dish. This adds to the... richness of the ribs but not the "fatty" mouth feel. Thanks Wolfgang.Read more
recipe Braised Short Ribs
elise santa barbara, CA 02-19-2007
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MMMMMMM
Rated: 5 stars out of 5

I made these for my boyfriend on Valentines and they were soooooo good! Take a long time, but totally worth it.