Citizen Reporter
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2 minute read
5 Nov 2021
12:29 pm

Recipe of the day: Red wine-braised short ribs

Citizen Reporter

Serve the ribs with your favourite starchy side or salad.

Red wine-braised short ribs. Picture: iStock

Friday nights are for relaxing after the busy and stressful work week. Spend less time preparing dinner and more time on the things you love doing in the spirit of self-care.

This juicy and flavourful red wine-braised short ribs recipe is the perfect Friday dinner meal for you and your loved ones.

Serve the ribs with your favourite starchy side or salad.

Red wine-braised short ribs

short ribs
Red wine-braised short ribs. Picture: iStock

Ingredients

  • 450kg of bone-in beef short ribs, cut crosswise into pieces
  • Kosher salt and freshly ground black pepper
  • 3 tablespoons of vegetable oil
  • 3 medium onions, chopped
  • 3 medium carrots, peeled, chopped
  • 2 celery stalks, chopped
  • 3 tablespoons of all-purpose flour
  • 1 tablespoon of tomato paste
  • 750ml bottle of dry red wine (preferably Cabernet Sauvignon)
  • 10 sprigs of flat-leaf parsley
  • 8 sprigs of thyme
  • 4 sprigs of oregano
  • 2 sprigs of rosemary
  • 2 fresh or dried bay leaves
  • 1 head of garlic, halved crosswise
  • 4 cups of low-salt beef stock

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Instructions

  1. Preheat oven to 350°C. Season short ribs with salt and pepper. Heat oil in a large Dutch oven over medium-high. Working in 2 batches, brown short ribs on all sides, about 8 minutes per batch. Transfer short ribs to a plate. Pour off all but 3 tablespoons of drippings from pot.
  2. Add onions, carrots, and celery to pot and cook over medium-high heat, stirring often, until onions are browned, about 5 minutes. Add flour and tomato paste; cook, stirring constantly, until well combined and deep red, 2-3 minutes. Stir in wine, then add short ribs with any accumulated juices. Bring to a boil; lower heat to medium and simmer until wine is reduced by half, about 25 minutes. Add all herbs to pot along with garlic. Stir in stock. Bring to a boil, cover, and transfer to oven.
  3. Cook until short ribs are tender, 2–2½ hours. Transfer short ribs to a platter. Strain sauce from pot into a measuring cup. Spoon fat from surface of sauce and discard; season sauce to taste with salt and pepper. Serve in shallow bowls over mashed potatoes with sauce spooned over.

This recipe was found on bonappetit.com