These beef short ribs are transformed into a melt-in-your-mouth delicacy through a long, slow braise. The meat is first seasoned and rested to enhance flavor, then seared to develop a deep, savory crust. Simmered in a combination of robust red wine and water with a mirepoix of onions, carrots, and celery, the ribs become incredibly tender. The resulting sauce is reduced to a glossy, concentrated jus that coats every bite. This dish is perfect for special occasions or cozy weekend dinners when you have time to let flavors develop. It pairs beautifully with creamy mashed potatoes or polenta to soak up the delicious sauce.
Short Ribs Braised In Red Wine *Jb
Description
These beef short ribs are transformed into a melt-in-your-mouth delicacy through a long, slow braise. The meat is first seasoned and rested to enhance flavor, then seared to develop a deep, savory crust. Simmered in a combination of robust red wine and water with a mirepoix of onions, carrots, and celery, the ribs become incredibly tender. The resulting sauce is reduced to a glossy, concentrated jus that coats every bite. This dish is perfect for special occasions or cozy weekend dinners when you have time to let flavors develop. It pairs beautifully with creamy mashed potatoes or polenta to soak up the delicious sauce.Ingredients
Directions
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Trim excess fat from the short ribs.
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Sprinkle ribs with salt, cover, and refrigerate for at least 8 hours.
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Preheat oven to 325&# 194;°F (165ðC).
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Pat ribs dry and season with black pepper.
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Heat olive oil in a large pot over moderately high heat.
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Brown ribs in batches until well-seared on all sides, about 8 minutes per batch.
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Remove ribs and set aside.
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Pour off all but 1 tablespoon of fat from the pot.
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Reduce heat to moderately low and add onion, carrot, and celery.
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Cook vegetables, stirring occasionally, until translucent, about 5 minutes.
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Add water and simmer for 2 minutes, scraping up browned bits from the bottom.
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Transfer vegetables and liquid to a roasting pan.
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Arrange ribs on top of vegetables and add any accumulated juices.
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Pour red wine over the ribs.
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Cover tightly with aluminum foil.
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Bake in the oven until meat is tender but not falling off the bone, about 2 hours 20 minutes.
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Remove ribs from the pan and keep warm.
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Skim fat from the braising liquid in the roasting pan.
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Strain the liquid into a saucepan, pressing vegetables to extract all juices.
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Discard the solids.
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Bring the liquid to a boil over moderately high heat.
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Boil until reduced to 2 1/2 cups, about 5 minutes.
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Serve ribs with the reduced jus poured over them.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 1474.6kcal
- % Daily Value *
- Total Fat 153.9g237%
- Saturated Fat 51.5g258%
- Cholesterol 0.0mg0%
- Sodium 29285.7mg1221%
- Total Carbohydrate 7.1g3%
- Dietary Fiber 1.5g6%
- Sugars 2.4g
- Protein 0.7g2%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
For best results, use a robust red wine such as Cabernet Sauvignon or Merlot that you would enjoy drinking.
The initial refrigeration step helps dry the surface of the meat for better browning and allows the salt to penetrate for deeper seasoning.
Ensure the roasting pan is large enough to hold the ribs in a single layer for even cooking.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop with a splash of water or broth.
