Braised Short Ribs

Recipe courtesy Wolfgang Puck

Show: Wolfgang PuckEpisode: Passover

Picture of Braised Short Ribs Recipe Photo: Braised Short Ribs Recipe
Rated 5 stars out of 5
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Total Time:
3 hr 45 min
Prep
15 min
Cook
3 hr 30 min
Yield:
6 servings
Level:
Intermediate
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Ingredients

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.

Notes

Note: If you are concerned if the oils or other ingredients in these recipes are suitable for Passover, seek non-dairy substitutes or ingredients that are certified kosher for Passover.

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Newest Ratings and Reviews

Read all 19 reviews

  • on November 14, 2011

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    FANTASTIC! The ribs were so tender and delicious. On his video on the next page, he sprinkles cumin over the ribs before he puts it in the oven and I noticed he didn;t mention it in the recipe. I will use an immersion blender next time on the veggies to use as a sauce.

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  • on August 09, 2011

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    This is a wonderful dish. The short ribs are so tender and the juice or gravy that it creates is so rich and satisfying. The aroma as it cooks just makes the house so warm and comfortable, really southern. One of the best recipes I have made in a while and will make many more times.

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  • on May 26, 2011

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    I made this for Passover for 9 people. Used just a regular Cabernet, a magnum as I tripled the recipe. Absolutely amazing. Everyone raved about it. the best short ribs they ever had. So flavorful and tender. I will definitely make this again.

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