Red Wine-Braised Short Ribs
- Level: Easy
- Total: 11 hr 40 min (includes marinating time)
- Active: 25 min
- Yield: 4 to 6 servings
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- Level: Easy
- Total: 11 hr 40 min (includes marinating time)
- Active: 25 min
- Yield: 4 to 6 servings
Ingredients
3 to 4 pounds bone-in beef short ribs
Kosher salt
Canola oil, as needed
1 sweet onion, cut into large dice
1 medium carrot, cut into large dice
1 stalk celery, cut into large dice
1 head garlic, halved horizontally
4 Roma tomatoes, cut into large dice
One 750-milliliter bottle red wine (Bordeaux or Burgundy)
2 cups chicken stock
2 tablespoons black peppercorns
A few sprigs fresh thyme
A few sprigs fresh rosemary
A few bay leaves
Grits, for serving
Fried shallots, for serving, optional
3 tablespoons chopped chives
Directions
- One day before cooking, season the short ribs liberally with salt. Allow the meat to marinate in the refrigerator, uncovered, overnight.
- The next day, pat the ribs dry with a paper towel. Heat a cast-iron Dutch oven over medium-high to high heat. Add a thin film of canola oil and sear the ribs until brown and crusty, 5 to 8 minutes. Transfer the ribs to a plate to rest.
- Preheat the oven to 250 degrees F.
- Drain the scorched oil from the Dutch oven. Add a thin film of fresh canola oil, then add the onion, carrot, celery and garlic. Reduce the heat to medium and sweat the vegetables until translucent, about 5 minutes. Scrape the bottom of the pot with a wooden spoon to loosen the brown bits. Add the tomatoes and continue to cook until the tomatoes begin to soften and break down, 5 to 8 minutes. Add the red wine, chicken stock and peppercorns, then put the ribs back in the pot. Tie the thyme, rosemary and bay leaves in a piece of cheesecloth and add the herb sachet to the pot.
- Bring the liquid to a simmer. Partially cover the pot to let some of the liquid evaporate and transfer to the oven. Braise the short ribs until they're nearly falling apart, about 3 hours. Serve with grits and fried shallots if desired. Garnish with chives
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