Red Wine Braised Short Ribs – Classic Comfort

Step 1: Season the Short Ribs

Generously season all sides of the 8 beef short ribs with ground sea salt and freshly ground black pepper.

Step 2: Rest the Ribs

Let the seasoned short ribs sit aside for 15 minutes to allow the flavors to meld.

Step 3: Heat Oil

In a Dutch oven or a large baking pan, heat 2 tablespoons of olive oil over medium-high heat until hot.

Step 4: Brown the Short Ribs

Place the short ribs fat side down in the hot oil and brown them on all sides, including the ends, for about 7 to 10 minutes until a rich crust forms.

Step 5: Set Ribs Aside

Transfer the browned short ribs to a plate and set them aside.

Step 6: Sauté Onions and Carrots

Reduce the heat to medium. Add the chopped large onion and 2 chopped large carrots to the pan.

Step 7: Continue Sautéing Vegetables

Sauté the vegetables for 5 minutes, stirring constantly. Optionally, add 1 tablespoon of clarified butter for enhanced flavor.

Step 8: Add Garlic

Add 6 roughly chopped garlic cloves and quickly sauté for only 30 seconds to prevent burning.

Step 9: Stir in Tomato Paste

Add 2 tablespoons of tomato paste and stir to coat all the vegetables.

Step 10: Add Red Wine

Pour in 1 bottle (750ml) of dry red wine.

Step 11: Reduce Wine Mixture

Bring the mixture to a boil and cook until the liquid reduces by half, which should take about 10 minutes. Deglaze the pan by scraping up any browned bits from the bottom if needed.

Step 12: Add Broth and Herbs

Pour in 4 cups of beef broth. Add 2 sprigs of fresh thyme and 1 sprig of fresh rosemary.

Step 13: Season the Braising Liquid

Add 1 tablespoon of brown sugar, 1/4 teaspoon of cayenne pepper, 1/2 teaspoon of ground sea salt, and 1/4 teaspoon of freshly ground black pepper to the liquid.

Step 14: Return Ribs to Pan

Stir the ingredients well. Return the short ribs to the pan, placing them bone side up, along with any accumulated juices from the plate. Spoon some of the sauce over the meat to keep it moist.

Step 15: Cover and Prepare for Oven

Tightly cover the baking pan with aluminum foil to prevent steam from escaping. Transfer the covered pan to a preheated oven at 300°F (≈150°C) (approximately 150°C) (150°C (≈300°F) (approximately 300°F)).

Step 16: Braise in Oven

Cook for 1 hour and 30 minutes, or until the internal temperature of the meat reaches between 200°F (≈95°C) (approximately 95°C) to 205°F (≈95°C) (approximately 95°C) (93°C (≈200°F) (approximately 200°F) to 96°C (≈205°F) (approximately 205°F)).

Step 17: Remove from Oven

Carefully remove the pan from the oven. The meat should be very tender and easily fall off the bones.

Step 18: Transfer Ribs for Gravy Prep

Transfer the cooked short ribs to a clean plate and set them aside while you prepare the gravy.

Step 19: Remove Solids

Remove and discard the herb sprigs and any bones that have separated from the meat and are left in the pan.

Step 20: Skim Fat

Skim off any fat floating on top of the liquid in the pan and discard it.

Step 21: Prepare Cornstarch Slurry

Bring the liquid in the pan to a boil. In a separate small bowl, mix 2 tablespoons of cornstarch with 2 tablespoons of water to create a smooth slurry.

Step 22: Thicken Gravy

Pour the cornstarch mixture into the boiling liquid while stirring constantly until the gravy thickens, which should take about 45 seconds.

Step 23: Serve the Dish

To serve, place a couple of short ribs and some carrots on a bed of mashed potatoes or polenta. Generously spoon the thickened gravy over the top.

• Use freshly ground sea salt and black pepper for optimal flavor.

• When buying wine, consider getting two bottles: one for the dish and one for yourself to enjoy.

• Skim off any excess fat from the liquid before making the gravy for a cleaner taste.

• Cornstarch is a quick and effective thickener for gravies and sauces, ensuring a smooth, lump-free consistency.

• Serve the short ribs with mashed potatoes or polenta as a base.

• Experiment with different dry red wines like Cabernet Sauvignon or Merlot for varying flavor profiles.