Wine Braised Beef Short Ribs
This dish has become a family favorite, particularly for my oldest daughter Madeleine and is a combination of inspiration from some classic French recipes and a few of my own tweaks. Serve over creamy mashed potatoes or Parmesan polenta. The time it takes is worth it!
Ingredients
-2 tablespoons butter plus 2 tablespoons olive oil
-6 grass fed beef short ribs with bones, cut 2-inches thick (about 4 pounds)
-Kosher salt
-Freshly ground black pepper
-1 large onion, finely chopped
-2 carrots, sliced
-3 celery ribs, sliced
-6 garlic cloves, peeled and thickly sliced
-2 tablespoons good quality tomato paste
-1 (750-milliliter) bottle dry red wine, such as Cabernet Sauvignon
-4 fresh thyme sprigs
-1 bay leaf
-3 cups chicken stock
Method
In a large skillet, heat the butter and olive oil over medium heat. Careful not to let the butter burn. Season the ribs with salt and pepper. Add them to the skillet and cook over moderate heat, turning once, until browned and crusty, about 18 minutes. Transfer the ribs to a shallow baking dish in a single layer.
Add the onion, carrots, celery, and garlic to the skillet and cook over low heat, stirring occasionally, until very soft and lightly browned, about 20 minutes
Add the wine and thyme sprigs, bay leaf and tomato pasts and bring to a boil over high heat.
Pour the hot marinade over the ribs and let cool. Cover and refrigerate overnight, turning the ribs once.
Preheat the oven to 300°F. Transfer the ribs and marinade to a large, enameled cast-iron casserole. Add the chicken stock and bring to a boil
Cover and cook in the lower third of the oven for 3 hours, until the meat is tender but not falling apart. Uncover and braise for 45 minutes longer, turning the ribs once or twice, until the sauce is reduced by about half and the meat is very tender.
Transfer the meat to a clean shallow baking dish, discarding the bones as they fall off. Strain the sauce into a heatproof measuring cup and skim off as much fat as possible.
Pour the sauce over the meat; there should be about 2 cups.
Preheat the broiler. Broil the meat, turning once or twice, until glazed and sizzling, about 10 minutes. Transfer the meat to plates, spoon the sauce on top, and serve.
Wine Pairings
Any number of red wines make excellent partners with this dish. But the inherent black pepper, smoke, and savory meatiness of a good quality Syrah from either the Northern Rhone or Sonoma Coast, can’t be beat. Other great options would be Brunello di Montalcino, Zinfandel, your favorite Cabernet Sauvignon or a Merlot.