teaspoon freshly ground pepper
carrots, coarsely chopped
celery ribs, coarsely chopped
onion, coarsely chopped
(14.5-ounce) can Italian-style diced tomatoes
Sprinkle ribs evenly with 1/2 teaspoon salt and 1/2 teaspoon pepper. Cook ribs, in batches, in a large ovenproof Dutch oven over medium-high heat 4 to 5 minutes on each side or until browned. Remove ribs to a large bowl, and drain Dutch oven.
Reduce heat to medium; add garlic and next 3 ingredients to Dutch oven. Cook, stirring occasionally, 6 to 7 minutes or until vegetables are tender and browned. Stir in tomatoes and next 5 ingredients. Return ribs to Dutch oven, and bring to a boil; cover with heavy-duty aluminum foil and lid.
Bake at 350° F for 3 and 1/2 to 4 hours or until ribs are very tender. Remove ribs and herbs. Discard herbs; keep ribs warm.
Drain vegetable mixture through a fine wire-mesh strainer into a large bowl. Pour gravy into an 8-cup glass measure cup. Let stand 30 minutes, and skim fat from gravy. Add strained gravy and vegetable back to Dutch oven. Return to a boil over medium-high heat, and cook, uncovered, 20 minutes or until thickened. Serve gravy over short ribs.
Red-Cooked Beef Short Ribs
Traditional red-cooked dishes — they take their name from the mahogany color the sauce imparts to the meat — are simple braises of rice wine, light and dark soy sauces, with some sugar and aromatics. The version Jennifer Hwa Dobbertin and Quealy Watson serve at Best Quality Daughter, their restaurant in San Antonio, turbocharges that formula. Dried chiles and Sichuan peppercorns bring fire and tingle, and star anise and cinnamon provide warmth. There’s a whisper of orange, a bite of ginger. Tomato paste and doubanjiang, a fermented chile bean paste, offer depth. Do take the time to use some of the braising liquid to serve as the base for the finishing glaze, thick and glossy as demi-glace. It’s worth it. —Sam Sifton
tablespoons neutral oil, like canola
pounds bone-in short ribs, at least 1 1/2 inches thick
(3-inch) piece fresh ginger, peeled and cut into thick slices
pieces dried orange peel (or fresh orange peel with no pith, well toasted)
tablespoons Sichuan peppercorns, toasted, then crushed or ground (about 2 tablespoons)
Lidia’s Italian-American Kitchen
Bring the red wine to a boil in a medium saucepan. Lower the heat so the wine is boiling gently and cook until the wine is reduced to 1 cup. Set aside.
Pour 1 cup of the hot stock over the mushrooms in a small, heatproof bowl. Let stand until softened, about 20 minutes. Drain the mushrooms in a sieve lined with a double thickness cheesecloth or coffee filter reserve the soaking liquid. Rinse the mushrooms briefly to remove any grit. Chop the mushrooms coarsely and set them aside.
Season the ribs generously with salt and pepper. Heat the oil in a wide, heavy braising pan over medium heat. Lay as many of the short rib pieces as will fit into the pan in a single layer. Cook, turning as necessary, until evenly and well browned on all sides. Remove them to a plate and repeat with the remaining ribs. Adjust the heat as the ribs cook, so that they brown without burning.
Pour off all but about 2 tablespoons of the fat from the pan. Stir in the onions and bacon and cook, stirring, until the onions are lightly browned, about 6 minutes. Stir in the chopped mushrooms and the carrot, rosemary, bay leaves, and cloves. Season lightly with salt and pepper, and cook until the carrot is wilted, about 3 minutes. Drop in the tomato paste and stir well until the vegetables are coated and the tomato paste begins to darken, 2 to 3 minutes. Pour in the reduced wine and the crushed tomatoes and tuck the browned short ribs into the pan. Pour enough of the remaining chicken stock to barely cover the ribs. Bring to a boil, then lower the heat so the liquid is at a lively simmer. Cook, adding the remaining stock a little at a time as necessary to keep the ribs covered, until the ribs are tender and just about to fall off the bone, 2 1/2 to 3 hours. Taste the cooking liquid from time to time as the ribs cook and add salt as necessary.
Pick out the ribs from the sauce, carefully so as to prevent the bone from falling out, and set them on a baking sheet. Ladle the cooking liquid into a sieve placed over a bowl and push the liquid through with the back of the ladle. Discard the solids in the sieve and return the strained liquid to the pan. Tuck the ribs back into the sauce. You may serve the ribs at this point, or cool them in the liquid and refrigerate them for up to three days. Bring them back to a simmer and cook until heated through before serving.
Red Wine-Braised Short Ribs
Preheat the oven to 425 degrees. Place the short ribs on a sheet pan, brush the tops with olive oil, and sprinkle with 1½ tablespoons salt and 1½ teaspoons pepper. Roast for 20 minutes and remove from the oven. Reduce the temperature to 325 degrees.
Meanwhile, heat ¼ cup olive oil in a large (12-inch) Dutch oven, such as Le Creuset, over medium heat. Add the leeks, celery, onions, and carrots and cook over medium to medium-high heat for 20 minutes, stirring occasionally. Add the garlic and cook for one minute. Add the wine, bring to a boil, lower the heat, and simmer over medium heat for 10 minutes, until the liquid is reduced. Add the stock, tomatoes, Guinness, thyme, 1 tablespoon salt, and 1½ teaspoons pepper.
Place the ribs in the pot, along with the juices and seasonings from the sheet pan. Bring to a boil, cover, and cook in the oven for one hour. Uncover and cook for one more hour, until the meat is very tender.
Remove the short ribs to a plate with a slotted spoon and discard the thyme bundle and any bones that have separated from the meat. Simmer the sauce on the stove for 20 minutes, until reduced. Skim some of the fat off the top and discard. Return the ribs to the pot, heat for 5 minutes, and taste for seasonings. Serve hot with Creamy Parmesan Polenta or Emily's English Roasted Potatoes.
Copyright 2018, Cook Like a Pro, Clarkson Potter/Publishers, All Rights Reserved
- 1 tablespoon unsalted butter
- 1 medium onion, finely chopped
- 1 large celery rib, finely chopped
- 1 large carrot, finely chopped
- 2 tablespoons tomato paste
- 2 tablespoons all-purpose flour
- One 750-milliliter bottle dry red wine
- 2 cups veal or chicken stock
- 2 tablespoons vegetable oil
- Four 2-inch-thick, flanken-cut short ribs with bone (2 3/4 pounds)
- Salt and freshly ground pepper
- Buttered egg noodles, for serving
In a large, enameled cast-iron casserole, melt the butter. Add the onion, celery and carrot, cover and cook over moderate heat until slightly softened, about 5 minutes. Uncover and cook until the vegetables are lightly browned, about 3 minutes longer. Stir in the tomato paste. Add the flour and cook for 1 minute, stirring. Add the wine and veal stock and bring to a simmer.
Meanwhile, heat the oil in a large skillet until shimmering. Season the ribs with salt and pepper, add them to the pan and cook over moderately high heat, turning, until they are well browned, about 15 minutes.
Transfer the short ribs to the casserole. Partially cover and cook over moderately low heat until very tender, about 2 hours.
Transfer the ribs to a plate and remove the bones. Strain the sauce into a heatproof measuring cup and skim off the fat. Return the sauce to the casserole and boil until reduced to 2 cups, 10 minutes. Return the meat to the sauce and simmer over low heat until heated through. Serve the ribs with egg noodles.
How to Pair Wine With Short Ribs
Always have red wine with this dish (there’s red wine in the sauce for heaven’s sake!). As far as red wines go though, you have many options. I prefer a full-bodied red that can stand up to the heartiness of the short ribs. My favorite go-to is a red blend from Bordeaux (those will be Cabernet Sauvignon or Merlot based). But I’ve also had fun with Syrah or Grenache blends from the Rhone Valley. This dish is fun to pair with wines from Europe because they offer an earthy, woodsy complement to the sauce. But if you want to keep things domestic, Cabernet Sauvignon, Merlot, or Syrah from California or Washington will always be good too.
Marinate the ribs:
- Make a sachet by wrapping the garlic, thyme, orange zest, bay leaves, allspice, peppercorns, and cloves in a 6-inch square of cheesecloth, pouch style. Tie the sachet closed with cooking twine. Pour the wine into a medium saucepan, add the sachet, and bring to a boil over high heat. Reduce the heat and simmer gently for 10 min. Set the marinade aside to cool.
- Meanwhile, trim away any excess fat from the top of each rib down to the first layer of meat, but don’t remove the silverskin or tough-looking tissue that holds the ribs together or onto the bone. Put the ribs in a container wide enough to fit them in a snug single layer (a 9吉-inch dish works well), season with 1-1/2 tsp. salt, and pour over the cooled marinade and sachet. Cover with plastic wrap and refrigerate for 12 to 24 hours, turning the ribs once or twice.
Short Ribs Braised in Red Wine
These Beef Short Ribs in Red Wine are cooked low and slow in a rich deep sauce. Your family is sure to enjoy this!
- 4 pounds bone-in beef short ribs, 2-3 inches thick
- kosher salt
- 3 tablespoons cooking oil
- 1 small onion roughly chopped
- 6 carrots peeled and cut into large chucks
- 6 cloves garlic diced
- 2 tablespoons tomato paste
- 2 cups dry red wine
- 3 cups beef broth
- 2 sprigs fresh thyme
- 2 sprigs fresh rosemary
- Parsley for garnish
- Preheat oven to 350 degrees
- Season ribs liberally with salt and pepper
- In a large 7qt dutch oven or heavy bottom pot. Heat oil over medium-high heat. Sear ribs on all sides and transfer to a plate.
- Add onions and carrots to cook, occasionally stirring until browned about 10 minutes. Add garlic and cook another minute and then add tomato paste and cook another 5 minutes.
- Add red wine to deglaze the pot, then add the beef broth and bring to a low boil. Turn the heat to low and add back in the short ribs. Add your sprigs of Rosemary and Thyme into the pot. Cover with lid and bake for 2 hours then lower the heat to 325 degrees and bake another hour.
- Remove pot from oven and strain carrots and onions out of the pot
- Serve with gravy!
I use a cabernet or merlot wine.
Non-alcoholic sub- You could use non-alcoholic red wine. Or use 2 additional cups of beef broth and 1 tablespoon Worcestershire sauce.
If you want the gravy to be thicker you can add 1 tablespoon cornstarch with 2 tablespoon water mix together in a small bowl. Simmer the sauce on medium-high and add a little of the cornstarch mixture at a time until the desired thickness.
Red-Cooked Beef Short Ribs
Heami Lee for The New York Times. Food stylist: Maggie Ruggiero. Prop stylist: Amy Wilson.
Traditional red-cooked dishes — they take their name from the mahogany color the sauce imparts to the meat — are simple braises of rice wine, light and dark soy sauces, with some sugar and aromatics. The version Jennifer Hwa Dobbertin and Quealy Watson serve at Best Quality Daughter, their restaurant in San Antonio, turbocharges that formula. Dried chiles and Sichuan peppercorns bring fire and tingle, and star anise and cinnamon provide warmth. There’s a whisper of orange, a bite of ginger. Tomato paste and doubanjiang, a fermented chile bean paste, offer depth. Do take the time to use some of the braising liquid to serve as the base for the finishing glaze, thick and glossy as demi-glace. It’s worth it. &mdashSam Sifton
Ingredients for Beef Short Ribs
- Beef short ribs&ndash This cut is part of the beef chuck. They are meaty and rich in flavor which makes them perfect for braising and slow cooking.
- Yellow onion + garlic &ndash The base aromatics for this dish. Several recipes for short ribs use carrots, celery, and peppers as aromatics but I wanted to keep mine simple with just onions and garlic.
- Dry red wine &ndash A good option for dry red wine is Cabernet Sauvignon. It doesn&rsquot have to be an expensive bottle either. As a matter of fact, when it comes to slow cooking, I always use whatever red wine is leftover in my kitchen or a cheap ($10 or less) bottle of Cab. You really can&rsquot tell the difference. Don&rsquot waste the expensive stuff!
- Beef stock &ndash Along with the dry red wine, I use beef stock to add an even more rich flavor during the braising process.
- Tomato paste &ndash Another inexpensive flavor enhancer is tomato paste. That thick, red concentrated tomato flavor is perfect for meaty dishes like this one.
- Smoked paprika &ndash Who wouldn&rsquot want smoke-dried chilies in their braised short ribs?!
- Dried oregano, fresh thyme, bay leaves, salt, pepper &ndash more flavor, flavor, flavor!
Lay the short ribs in a single layer in a shallow baking pan and season generously on both sides with salt. Cover and refrigerate for 2 hours.
Preheat the oven to 375 degrees F.
Rinse the salt off the ribs and pat them dry with paper towels. Season the ribs with pepper and a light sprinkling of salt.
Heat a casserole or braising pan over high heat. When the pan is hot, put the oil in the pan. When the oil is hot, sear the short ribs on both sides until golden brown. Lift the short ribs from the pan and set aside. If the oil is dark, discard it and replace with fresh oil.
Reduce the heat to medium high and add the carrots, celery, and onion to the pan. Cook, stirring, for about 8 minutes, or until the vegetables brown and caramelize.
Stir in the tomato paste. Reduce the heat to medium and cook for 2 to 3 minutes. Add the wine and port. raise the heat to medium-high, and cook for about 5 minutes, or until the liquid reduces by half.
Return the short ribs to the pan and add the thyme, rosemary, and bay leaf. Pour the stock into the pan. Bring to a boil over medium-high heat. Lay a sheet of parchment paper (or aluminum foil) directly on the food and transfer the pan to the oven. Cook for about 2 hours, until the meat is fork tender.
Remove the pan from the oven and discard the parchment paper or foil. Add the vinegar. Let the short ribs come to room temperature in the braising liquid.
Lift the short ribs from the liquid and set aside on a large plate or bowl, covered, to keep warm.
Strain the braising liquid through a fine-mesh sieve or chinois into a saucepan. Bring to a simmer over medium-high heat, reduce the heat to low, and cook for about 15 minutes, or until reduced by a quarter. Using a skimmer or large spoon, skim off any fat that rises to the surface. Season to taste with salt and pepper and pour the sauce over the ribs.
Serve immediately or allow to cool to room temperature and then cover and refrigerate for up to 5 days. (If you are serving immediately and the ribs and sauce are not hot enough, reheat gently over medium-low heat for about 10 minutes.) Top each short rib with 1/4 to 1/2 cup of sauce and garnish with the chopped parsley.