Braised Short Ribs With a Red Wine Reduction

Recipe by Chef Art
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READY IN: 3hrs 15mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Preheat the oven to 300.
  • Season short ribs with salt and pepper.
  • Place a large stock pot over HIGH heat. When hot, add the olive oil.
  • Sear the short ribs on all sides until dark brown (about 2 minutes per side).
  • Once brown, remove and place in a braising pan or dutch oven.
  • Discard the oil, add fresh oil, and then saute all vegetables until brown. Add tomato paste and red wine, scraping up all bits of the pan.
  • Pour the vegetable mixture over the short ribs. Add rosemary and thyme. Add beef broth until ribs are completely submerged.
  • Cover with a tight fitting lid or aluminum foil and place in the preheated oven. Braising time is between 3-4 hours.
  • Once the short ribs are tender, remove from the liquid and set them aside on a plate (cover with foil).
  • Strain the braising liquid and allow to sit and cool for 30 minutes to allow the fat to rise to the top.
  • Skim the fat off the top using a ladle and discard.
  • Place the remaining liquid in a sauce pan, add honey and balsamic vinegar, and reduce by half over MEDIUM-HIGH heat. To thicken, mix flour and cold water to create a slurry, then slowly whisk into sauce until desired consistency is reached.
  • If necessary, reheat the short ribs in the sauce in the oven until hot. Serve.
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