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Braised Beef Short Ribs (With Red Wine)

Short Ribs are one of my favorite cuts of meat for slow braising. The meat becomes fork tender, and is delicious is a rich tomato-sauce-- and even better with red wine. We love our served over polenta, but this time I decided to serve this recipe over pappardelle pasta (extra wide egg noodles). This recipe isn't complicated to make, but having a cast iron Dutch oven is the perfect way to braise the short ribs. This is one of those recipe you'll want to make on a lazy Sunday, and it's not only delicious, but it's also worthy for company.
Course main, Main Course
Cuisine American, Italian
Prep Time 45 minutes
Cook Time 2 hours 28 minutes
Total Time 3 hours 13 minutes
Servings 6 people
Author Debby - www.AFeastfortheEyes.net

Ingredients

  • 3 1/2 pounds boneless short ribs* trimmed of excess fat (see note and technique below)
  • Kosher salt and ground black pepper
  • 2 tablespoons vegetable oil
  • 2 large onions peeled and sliced thin from pole to pole (about 4 cups)
  • 1 tablespoon tomato paste
  • 6 medium garlic cloves peeled
  • 2 cups red wine I used Cabernet Sauvignon, see note
  • 1 cup beef broth
  • 4 large carrots peeled and cut crosswise into 2-inch pieces
  • 4 sprigs fresh thyme
  • 1 bay leaf
  • 1/4 cup cold water
  • 1/2 teaspoon unflavored powdered gelatin
  • NOTE: Recommended bold red wine such as Cabernet Sauvignon or Côtes du Rhône

Instructions

  • Adjust oven rack to lower-middle position and heat oven to 300°F.
  • Pat beef dry with paper towels and season with 2 teaspoons salt and 1 teaspoon pepper.
  • Heat 1 tablespoon oil in large heavy-bottomed Dutch oven over medium-high heat until smoking.
  • Add half of beef and cook, without moving, until well browned, 4 to 6 minutes. Turn beef and continue to cook on second side until well browned, 4 to 6 minutes longer, reducing heat if fat begins to smoke. Transfer beef to medium bowl. Repeat with remaining tablespoon oil and meat.
  • Reduce heat to medium, add onions, and cook, stirring occasionally, until softened and beginning to brown, 12 to 15 minutes. (If onions begin to darken too quickly, add 1 to 2 tablespoons water to pan.)
  • Add tomato paste and cook, stirring constantly, until it browns on sides and bottom of pan, about 2 minutes.
  • Add garlic and cook until aromatic, about 30 seconds.
  • Increase heat to medium-high, add wine and simmer, scraping bottom of pan with wooden spoon to loosen browned bits, until reduced by half, 8 to 10 minutes.
  • Add broth, carrots, thyme, and bay leaf.
  • Add beef and any accumulated juices to pot; cover and bring to simmer.
  • Transfer pot to oven and cook, using tongs to turn meat twice during cooking, until fork slips easily in and out of meat, 2 to 2 1/2 hours.
  • Place water in small bowl and sprinkle gelatin on top; let stand at least 5 minutes.
  • Using tongs, transfer meat and carrots to serving platter and tent with foil.
  • Strain cooking liquid through fine-mesh strainer into fat separator or bowl, pressing on solids to extract as much liquid as possible; discard solids.
  • Allow liquid to settle about 5 minutes and strain off fat.
  • Return cooking liquid to Dutch oven and cook over medium heat until reduced to 1 cup, 5 to 10 minutes.
  • Remove from heat and stir in gelatin mixture; season with salt and pepper. Pour sauce over meat and serve.
  • Serve with egg noodles, mashed potatoes, or roasted potatoes.

Notes

Note: Make sure that the ribs are at least 4-inches long and 1-inch thick. If boneless ribs are unavailable substitute 7 pounds of bone-in beef short ribs at least 4-inches long with 1-inch of meat above the bone.
Recipe source: Cook's Illustrated Magazine