Red Wine Braised Short Ribs

Red Wine Braised Short Ribs




One of the first classes you take in culinary school is cooking techniques 101.  You learn about sautéing, baking, grilling (any method that transfers heat to a food item). One of my favorite methods in this category, that I believe is very underrated, is braising!  Braising consists of searing a food item over high heat to create caramelization and then slow cooking it in a liquid, covered, until it becomes tender and full of flavor.  These ribs are restaurant quality and so easy to make!  They are sure to impress your friends and loved ones at your next dinner party.  The meat falls off the bone, but the real star of the dish is the cooking liquid that becomes the most flavorful sauce, you’ll want to smother it on everything!  A key step in keeping in all that flavor is to use parchment paper as your “cover” so the flavors stay at the surface of the meat and evaporation occurs without the condensation  dripping back into the pot.  Simply cut a piece of parchment paper into the shape of the dish you are using and place over meat before cooking.  Pair with crispy roasted potatoes and something green and you have yourself a 5 star meal!


Red Wine Braised Short Ribs:  Feeds 4 

4 Short ribs

Olive oil

1 onion, diced

1 carrot, diced

1 celery stalk, diced

2 cloves garlic, minced

The leaves from 5 stalks of thyme and oregano

2 tablespoons dijon mustard

2 cups beef broth

1/2 cup red wine

1 small can peeled whole tomatoes

Kosher salt and pepper

Pre heat oven to 350 degrees.  Using a dutch oven or heavy frying pan, coat bottom of pot in olive oil and place over high heat. Generously season short ribs with salt and pepper.  Place ribs in pot, listening for a sizzle and making sure they are not touching each other.  Do  not be afraid of the heat here, you want to get crispy, brown, caramelization on all sides.  Once all sides have been browned, remove ribs and turn pot to medium heat.  Add in onion, carrot, celery, and garlic.  Cook for about 5 minutes, add in dijon and herbs.  Cook for another 5 minutes.  Add wine and let reduce until about 1/3 of the liquid is left.  Add in broth and can of tomatoes.  From here, if your pot can be put straight into the oven, add the meat back in, cover with parchment paper and cook for about 2 hours, or until meat falls off bone.  If your pan is not oven safe, transfer liquid and meat to an oven safe baking dish and continue with steps.  Once done, remove meat, and cook liquid over heat to reduce, spoon over ribs and enjoy!  



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