1/1 Photo of Braised Short Ribs in Red Wine
2 hrs 20 mins
French Terrine's Note:
What can be more comforting on a chilly autumn day than braised short ribs served over a creamy mash or polenta? After reviewing several recipes, I came up with this one. I enriched my chicken stock with veal bones that I was able to find at a nearby ethnic market. If you cannot find veal bones, then just use chicken stock or veal stock from demi-glace. I use duck fat whenever I can, so I browned the short ribs in some duck fat. To add a little brightness to the sauce, I added the zest of an orange along with some of its juice. At first this sauce just did not work, but I kept tweaking it. And when it was served over my roasted pureed cauliflower with blue cheese, it was sublime. Sorry to sound so boastful, but it was really very good. Will serve to my guy tomorrow, and the flavors will be even better. For an extra special touch at serving time, top with a gremolata of grated orange zest, a very finely minced clove of garlic, some toasted pine nuts and some chopped flat-leaf parsley.
My Private Note
Units: US | Metric
- 1 1/4 lbs beef short ribs, 4 pieces
- 1 tablespoon duck fat or 1 tablespoon olive oil
- 3 tablespoons flour
- 1 stalk celery, finely minced
- 1 carrot, finely minced
- 1/2 onion, finely minced
- 4 garlic cloves, finely minced
- 1 tablespoon tomato paste
- 0.5 (750 ml) bottle red wine
- 2 cups chicken stock or 2 cups veal stock or 2 cups veal enriched chicken stock
- 1 bunch fresh thyme, wrapped in gauze
- 1 bay leaf
- 4 -5 allspice berries, ground
- 1 orange, zest of
- 1/2 orange, juice of
- 1 teaspoon Worcestershire sauce
- 1Generously salt and pepper short ribs, then dredge in 2 tablespoons of four.
- 2Using a small dutch oven with tightly fitting lid, brown the short ribs in duck fat or olive oil. Remove from pan.
- 3Add in chopped celery, carrot, and onion and saute until softened, then add minced garlic. Continue to saute another minute or so, then add in tomato paste and combine well.
- 4Add 1 tablespoon of flour and stir well, allowing flour to brown.
- 5Deglaze pan with a splash of red wine, scraping up browned bits. Add in the stock and remainder of red wine. If you enriched your chicken stock with veal bones, include the bones so they can continue rendering their flavors with the sauce. Add the bay leaf, thyme, the orange zest, the juice of 1/2 orange, and ground allspice. (You might want to just wrap the whole allspice berries in with the thyme, instead of grinding it.) and a few dashes of Worcestershire sauce. Bring to boil, then lower heat to simmer.
- 6Add the short ribs back in and place lid just slightly off. Simmer for 2 hours or until melt in your mouth tender and falling off of bone. Adjust seasonings with salt, pepper, and Worcestershire sauce.
- 7Serve over mashed potatoes, buttered noodles, risotto, polenta, or my favorite, which is a low-carb option, pureed cauliflower. Sometimes it is roasted, sometimes it is steamed. And since blue cheese or gorgonzola pairs well with beef, adding some to your mash of choice just adds another layer of flavor to this hearty dish.
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Nutritional Facts for Braised Short Ribs in Red Wine
Serving Size: 1 (561 g)
Servings Per Recipe: 2
- Amount Per Serving
- % Daily Value
- Calories 1497.8
- Calories from Fat 1012
- Total Fat 112.5 g
- Saturated Fat 47.7 g
- Cholesterol 229.4 mg
- Sodium 620.5 mg
- Total Carbohydrate 34.6 g
- Dietary Fiber 2.4 g
- Sugars 11.0 g
- Protein 49.8 g
The following items or measurements are not included:
oranges, zest of