Red Wine Braised Short Ribs

Name: Red Wine Braised Short Ribs
Total time: 7200 s
Yield: 2 servings
Cuisine: American
Ingredients: 6 boneless beef short ribs; 2 carrots; 1 stick celery; 1/2 onion; 4 sprigs thyme; 1/2 sprig rosemary; 1 clove garlic; 1 1/2 C red wine; 1 1/2 C beef stock; 1 tsp balsamic vinegar; kosher salt; pepper

DeanTheGreen @cook_6008836

Los Angeles, CA

My first attempt at braising. The combination of beef, red wine, balsamic vinegar, and mirepoix is just magical to me. This recipe seems long and complicated, but most of the time is spent waiting around for it to cook by itself whilst you drink wine :)

Be sure to use a cast iron or enameled cast iron pan (with lid) for this dish as it will be placed into a very hot oven and needs to withstand that level of heat for an extended period of time.

The braise can be served over any number of starches: roasted or mashed potatoes, polenta, rice, etc. Your choice, but I lean towards mashed potatoes or polenta.

Be sure to use a cast iron or enameled cast iron pan (with lid) for this dish as it will be placed into a very hot oven and needs to withstand that level of heat for an extended period of time.

The braise can be served over any number of starches: roasted or mashed potatoes, polenta, rice, etc. Your choice, but I lean towards mashed potatoes or polenta.

DeanTheGreen @cook_6008836

Los Angeles, CA

Be sure to use a cast iron or enameled cast iron pan (with lid) for this dish as it will be placed into a very hot oven and needs to withstand that level of heat for an extended period of time.

The braise can be served over any number of starches: roasted or mashed potatoes, polenta, rice, etc. Your choice, but I lean towards mashed potatoes or polenta.

Be sure to use a cast iron or enameled cast iron pan (with lid) for this dish as it will be placed into a very hot oven and needs to withstand that level of heat for an extended period of time.

The braise can be served over any number of starches: roasted or mashed potatoes, polenta, rice, etc. Your choice, but I lean towards mashed potatoes or polenta.

Saved

Ingredients

2 hours

2 servings

6boneless beef short ribs
2carrots
1 stickcelery
1/2onion
4 sprigsthyme
1/2 sprigrosemary
1 clovegarlic
1 1/2 Cred wine
1 1/2 Cbeef stock
1 tspbalsamic vinegar
kosher salt
pepper

Saved

Steps

2 hours

1

Mise en place:
2

Cut carrots into 2"chunks
3

Cut celery into 2" chunks
4

Chop onion into 1" chunks
5

Mince garlic
6

Preparation:
7

Sear short ribs on medium-high heat then remove from heat
8

Sautee carrots on medium heat for 5 minutes
9

Add onions and celery and sautee an additional 5 minutes
10

Add garlic and sautee an additional 1-2 minutes (don't let garlic brown)
11

Remove mirepoix from cooking vessel
12

Add red wine and raise heat to medium-high
13

After wine has reduced, add beef stock
14

After the wine begins bubbling add back in the meat and place cooking vessel into a 325 degree (F) preheated oven
15

Cook for 1 hour (covered)
16

Flip meat over, add rosemary/thyme/mirepoix
17

Cook for an additional 30 minutes (covered)
18

Remove cover, raise heat to 425 degrees (F) for 10 minutes
19

Place vessel back on stove on medium-high heat and add balsamic vinegar, salt, and pepper to taste. Cook for only a few minutes