RED WINE BRAISED SHORT RIBS

RED WINE BRAISED SHORT RIBS
RED WINE BRAISED SHORT RIBS

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • vegetable oil

  • flour for dredging ribs

  • 3

    pounds beef short ribs (8-9 ribs)

  • 2

    large onions, coarsely diced

  • salt, to taste

  • 4

    carrots, cut into bite sized pieces

  • 2

    celery stalks cut into 1 inch pieces

  • 2

    tablespoons tomato paste

  • 3

    cups Zinfandel

  • 1

    head garlic, cut horizontally and outer layers peeled (cloves can be unpeeled)

  • 2

    bay leaves

  • 2

    tablespoons brown sugar

  • 1

    teaspoon whole peppercorns

  • 1

    tablespoon butter

  • 1

    pound mushrooms, thinly sliced

  • 2

    tablespoons parsley, minced

  • 1

    tablespoon garlic, minced

  • 1

    tablespoon grated lemon zest

  • See the Broth that Cooks Trust the Most.

Directions

In a cast iron pot (I used my dutch oven) add enough oil to go ¼ inch up the sides. Over medium-high heat heat oil. Add a handful of flour to a plate and dredge each short rib on all sides, shaking off excess. When oil is hot (sprinkle of flour sizzles in it) add short ribs to the pot making sure not to crowd them (I did this in 2 batches). Cook 1-2 minutes on each side so that a crust forms. Remove ribs and drain on paper towels. Pour out remaining oil in the pot and wipe it clean. Preheat oven to 250 degrees F. Add enough vegetable oil to the pot to coat the bottom and add half the onions, cooking until softened. Add a dash of salt. Add half the carrots and all the celery (wrap remaining carrots and onions and refrigerate for later). Cook 5-7 minutes until vegetables start to caramelize. Add tomato paste and stir to combine. Add ribs back to the pot, ok to have them overlap at this point. Add wine, head of garlic, bay leaves, dash of salt, honey and peppercorns. Bring to a simmer and cover the pot with the lid ajar or make a lid out of parchment paper to place over the contents (I did both). Place in the oven and cook for 4 hours. Remove pot from oven and remove the ribs. Strain the braising liquid and discard the solids. Sear mushrooms by placing them in a single layer on a hot dry pan and pressing down on them with a spatula for 1-2 minutes. Flip them over and repeat. Melt butter in the cast iron pot over medium heat and add reserved onions and carrots. Cook 5-7 minutes, then add ribs and mushrooms to the pot. Add the strained braising liquid to the pot. Bring to a simmer, cover and cook over medium-low heat until carrots are cooked through. To make the gremolata combine the parsley, minced garlic and lemon zest. Serve the ribs with mashed potatoes or egg noodles, sprinkled with the gremolata.

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