Red Wine Braised Short Ribs
Short ribs are one of the most delicious cuts of beef in our opinion, but finding a good recipe for tender and flavourful ribs can be a challenge. But we’ve got you covered!
Red Wine Braised Short Ribs
Ingredients
1 package of Hale Ranch Beef short ribs
2c red wine (bold and dry, like Cabernet Savignon)
3-4c beef stock
4 cloves bruised garlic
Fresh thyme sprigs
2 bay leaves
Fresh rosemary sprig cut in two
1 shallot or small red onion (for sauce)
2 tbsp black or red peppercorns
2 tbsp fat (tallow, olive oil, butter, etc)
Salt and pepper
Equipment
Cast iron or enamel Dutch oven
Wooden spoon
Knife
Mesh strainer
Sautee pan
Kitchen twine (optional)
Instructions
Pat the ribs dry and liberally cover meat side with salt and pepper. Sear in the Dutch oven in your choice of fat on all sides at medium high until deep golden brown. Remove the ribs from the Dutch oven and set aside. In the same pan, sautee 3 cloves garlic on medium-high heat for about 1 minute, being sure not to burn them. Add the red wine to deglaze, scraping as much brown bits up as you can bringing to a slight boil. Add the ribs back to the pan and add enough beef stock to cover 3/4 of the ribs. Add a few sprigs of fresh thyme, bay leaves and a small sprig of rosemary (tie these together in a bundle if you wish, but they will be strained out later). Add half of the black peppercorns to the pot. Put the lid on and place into the oven at 375 for 2h or until the meat can easily be pulled from the bone with a fork. Remove the pan from the oven and skim as much fat off the surface as possible.
Sauce (optional)
In a new pan, sautee sliced shallot or red onion in of your choice of fat with the remaining whole peppercorns, and 4-5 sprigs of thyme and one small sprig of rosemary (thyme and rosemary can be bundled if you wish). Add one glove of garlic after about 2 minutes. When the onions or shallots are translucent or about 5 minutes, add the skimmed liquid from the rib pot to the pan. Bring to rapid boil over high heat for five minutes, then lower heat to medium cook until reduced to half. Salt and pepper to taste. Pour the sauce through a mesh strainer and add to each serving of ribs.
