Wine-Drunk Short Ribs
Ok, this is another one of those recipes where you just have to be patient. The difference between an hour here can make or break the dish, and you basically can’t cook it too long. You can start them Sunday morning and have it for dinner Sunday night OR do cook it on Sunday and then reheat it for Monday; short ribs are always more delicious on day two.
Pro Tip: Do not crowd the short ribs when you brown them! They will steam rather than sear and if you’re looking for boiled meat I invite you to go to your nearest Jewish deli instead of destroying these beautiful short ribs.
Serve hot, in a sandwich, or cold from the fridge, it’s all good. I like to cut the fattiness of this beast of a dish with a bitter green salad!
INGREDIENTS:
1 onion, chopped
2 carrots, chopped
2 stalks of celery, chopped
½ bottle red wine (I like a cab sauv)
1 teaspoon tomato paste
4 lbs short ribs
½ bunch of parsley, chopped
A few sprigs of thyme
A few sprigs of rosemary
1 bay leaf
3 cloves of garlic, crushed
¾ container of beef stock
LET’S COOK:
Preheat oven to 300 degrees
Generously salt and pepper the short ribs
Oil a dutch oven and place on medium heat
Brown all sides of the short rib until they’re a relatively uniform color
Set browned short ribs aside and saute the onions, carrot and celery in the rendered fat
Once they’re aromatic and tender add the tomato paste and give it a good stir
Stir constantly until the tomato paste starts deepening in color and it smells bomb
Add the short ribs followed by the wine, herbs, garlic and beef stock
Once it comes to a boil reduce the to a low simmer
Simmer until liquid begins to reduce
Put the lid on the pot put in the oven for 4 hours
Once the short ribs are fall off the bone tender remove from the liquid
Strain liquid, discarding the solids, and put the sauce back on the cooktop and reduce it further if you like. The longer it reduces the richer it will be.
Serve short ribs in the braising liquid
[SERVES 4]