The slow-cooking process makes the meat tender and juicy, allowing it to absorb all the rich flavors of the braising liquid. The result is a melt-in-your-mouth experience with deep, savory notes from the red wine, garlic, and herbs. Each bite is a perfect balance of succulent beef and aromatic seasonings, making it a truly indulgent dish.
Braised Beef Short Ribs
Braised beef short ribs have a rich history in various culinary traditions. This flavorful cut, from the brisket, chuck, plate, or rib areas, is beloved for its tenderness and depth of flavor. Slow-cooking in liquid, a technique used for centuries, transforms these ribs into a succulent, savory dish, enhanced with red wine, garlic, and herbs.
Ingredients
- 1 bottle dry red wine
- 2 tbsp vegetable oil
- 8 short ribs trimmed of excess fat
- Salt and crushed black peppercorns
- Flour for dredging
- 2 medium yellow onion chopped
- 2 medium-sized carrots peeled, trimmed and cut into 1-inch lengths
- 2 ribs of celery peeled, trimmed and cut into 1-inch lengths
- 10 cloves garlic peeled
- 6 sprigs flat-leaf parsley
- 2 bay leaves
- 2 thyme sprigs
- 2 tbsp tomato paste
- 4 cup beef broth
- Freshly ground white pepper
Instructions
- Pour the wine into a large saucepan set over medium heat. When the wine is hot, 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 half. Remove from the heat.
- Center a rack in the oven and preheat to 350°F.
- Warm the oil in a large, heavy, ovenproof pot over medium-high heat.
- Season the ribs all over with salt and the crushed pepper. Dredge the ribs with about 1/2 cup flour. Then, when the oil is hot, slip the ribs into the pot and sear 4 to 5 minutes on each side, until well-browned. Transfer the ribs to a plate. Repeat with remaining ribs.
- Remove all but 2 tablespoons of the fat from the pot, lower the heat under the pot 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.
- Add the wine, ribs and broth to the pot. Bring to a boil, cover tightly and place in the oven to braise for 2 1/2 hours or until the ribs are tender.
- Cool and chill the ribs and broth in the pan overnight; scrape off the fat the next day.
- Carefully transfer the meat to a platter.
- Boil the pan liquid until it has reduced to 1 quart. Season with salt and white pepper and pass through a fine strainer; discard the solids.
- The ribs and sauce can be combined and kept covered in the refrigerator for 2 to 3 days. Reheat gently, basting frequently, on top of the stove or in a 350°F oven.
- To serve, spoon the celery root puree into the center of 8 plates and top each with a short rib.