Beef Short Ribs Braised in Red Wine
Okay, so I forgot that we have already posted a recipe for braised short ribs….what can I say? Braised short ribs are really great cool weather food – and especially filling when served over mashed cauliflower or polenta (as pictured here). This time I did make a few minor changes to the recipe – some which simplified the sauce so that use of a food mill was unnecessary. Here are Braised Ribs 2.0!
- 2-3 pounds grass-fed beef short ribs (on bones)
- Kosher salt and freshly ground pepper
- grass-fed beef lard
- extra-virgin olive oil
- 2 celery ribs, coarsely chopped
- 2 medium carrots, coarsely chopped
- 1/2 large sweet onion, coarsely chopped
- 6 cloves of garlic, peeled and smashed with the side of a knife
- 1 bay leaf
- 2 tablespoons tomato paste
- 4-5 springs of thyme, tied together with kitchen string
- 2 cups red wine
- 2 tablespoons balsamic vinegar
- 2 cups beef stock
- Preheat oven to 325F.
- Season the ribs all over with salt and pepper.
- Heat 1-2 tablespoons of lard in a large Dutch oven over medium-high heat. Brown beef on all sides in batches; place browned ribs in a bowl.
- Pour off “used” oil. Add ~1 tablespoon of olive oil to pan and return to medium-high heat. Add onions, celery, and carrots. Cook until softened, stirring occasionally.
- Add garlic, bay leaf, tomato paste, and thyme Cook briefly (about 2 minutes), stirring constantly. The tomato paste should begin to caramelize, sticking to the pan.
- Add wine, beef stock, and balsamic vinegar. Stir well.
- Bring to a boil, then return the ribs and any accumulated liquids to the pot. Cover and place in oven to braise for around 3 hours or until the ribs are very tender (as in falling-apart-tender). Check on them occasionally to ladle off excess fat and make sure the liquid doesn’t get too low. You want the liquids to reduce, but not completely!
- When the ribs are done, carefully transfer the meat to a platter.
- Ladle off extra fat. Remove the bay leaf and the thyme stems tied with kitchen string. Using an immersion blender, puree the sauce. (You can strain the sauce if you’d like a fine texture, but it is not necessary.) Season with salt and pepper, to taste. Return the rib meat to the sauce, reheat on the stovetop, and it’s ready to serve!
Sunday mornings are generally low key around here, and the music reflects it. First up, two great jazz artists, guitarist Jim Hall and trumpeter Art Farmer with Big Blues. Nothing fancy or “out there” here, just two giants having a conversation with their instruments.
Bill Evans is one of jazzes greatest pianists, and his trio’s recording At Shelly’s Manne Hole, will give you ample reason why. “Round Midnight” and “Our Love Is Here To Stay” highlight this live date.