Short Ribs are seared and then slow braised in vegetables, ginger, lemon grass and red wine and herbs. The beef short ribs are tender and very flavorful, and especially good served over polenta. Any leftover sauce can be repurposed into a delicious beef soup.
Course main, Main Course
Cuisine American
Keyword Red Wine Braised Short Ribs, Short Ribs
Prep Time 1 hourhour
Cook Time 2 hourshours30 minutesminutes
Total Time 3 hourshours30 minutesminutes
Servings 4servings
Author Debby - www.AFeastfortheEyes.net
Ingredients
4poundsshort ribsboneless
Salt and pepper
3tablespoonsolive oil
2small onionspeeled, sliced
2carrotspeeled and coarsely chopped
2celery stalkschopped
2inchpiece fresh gingerpeeled, sliced thinly
2garlic clovespeeled and chopped
1stalk lemongrass
1 1/2cupsred winepinot noir
1can diced tomatoes with juice
2tablespoonsbrown sugar
2tablespoonsparsleychopped
3tablespoonstomato paste
3cupsbeef stock
1sprig fresh sage
Instructions
Preheat the oven to 350° F.
Heat olive oil in 5-quart sauté or casserole pan over high heat.
Lay the short ribs out on a clean work surface and season all sides with salt and pepper.
When oil is almost smoking, add ribs and let sear on high heat, 5 minutes per side or until well browned. Use tongs to rotate the ribs.
Once browned on all sides, remove ribs with tongs and place on a baking tray.
Add onions, carrots, celery, ginger, and garlic to the same pan.
Smash the lemongrass stalk with the back of knife, slice, and add to pan. Sauté vegetables for 2 minutes, or until softened.
Over high heat, add red wine and scrape bottom of pan with wooden spoon as wine comes to a boil.
Add tomato paste, diced tomatoes, brown sugar, parsley, beef stock and sage leaves to pan and bring to a simmer. Add ribs back into pan and cover with a tight-fitting lid.
Place casserole in pre-heated oven for 1.5 hours. Remove cover and continue cooking for an additional 1 hour.
When rib meat is very tender, remove ribs from oven, using tongs to place on baking tray. Cover with aluminum foil to keep warm.
Pour the sauce through a fine-mesh strainer into a saucepan, removing all of the vegetables. Over medium low heat, simmer the sauce for 5 minutes until darker in color and thicker. Add the ribs to reheat.
Serve ribs with sauce over polenta or other side dish of your choice.