1 full bottle big, beefy red wine (such as a Cabernet Sauvignon, Shiraz/Syrah, Zinfandel)
a bunch fresh rosemary
a few bay leaves
a sprinkle or two sea salt and freshly ground pepper
Instructions
Preheat your oven to 325 F.
Heat a large heavy skillet over medium-high heat and splash in
enough oil to cover the bottom with a light film. Add the ribs in a
single layer and brown, caramelizing them well on all sides.
As mentioned in an earlier braising recipe, be patient when you’re
browning the meat; it takes a little time but it’s worth every
minute. The caramelized flavours are the secret to a rich hearty
braise. Because the majority of the ribs’ cooking time happens
slowly while the beef is submerged in liquid, browning the meat is
the only chance you have to add the deep rich flavours of
caramelization.
Place the browned ribs on a platter, drain most of the fat from the
pan and place it back over the heat.
Add the onions, celery, carrot and garlic to the hot pan and sauté
for a few minutes until they heat through and smell great. Add the
ribs back to pan and cover with wine. Add the rosemary and bay
leaves and season well with salt and pepper.
Cover with a tight-fitting lid, or with tightly sealed foil and place in
the oven to braise for about 2 hours. The ribs are done when
they’re fork-tender and nearly falling off the bone.
Serve with your favourite mashed potatoes and the braising liquid.
Originally Submitted
1/25/2013
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