Braised Short Ribs
This is a perfect meal when wanting to impress friends or family. It's really easy to do, and taste amazing. Simply needs time. Braising means to cook slowly in fat and a small amount of liquid in a closed pot. This gives you fall off the bone, juicy delicious meat that can be served over potatoes, polenta or pasta.
Recommended Wine Pairing
Pinot Noir Block 8
We created the Single Block Series to highlight the unique characteristics of each block. Block 8 is planted to Wädenswil selection of Pinot Noir. Block 8 is the smallest steepest, and warmest section of our vineyards. Always one of our most fragrant wines, with polished tannins that reward cellaring.
Braised Short Ribs
Recipe Courtesy of Paul
Serve with Pinot Noir Block 8
Serves 5
Prep Time: 3.5 hours
Cook Time:
Total Time:
Ingredients
5 Pounds bone-in beef short ribs, cut crosswise into 2-inch pieces
Kosher salt and freshly ground black pepper
3 Extra virgin olive oil
3 Medium onions, chopped
3 Medium carrots, peeled, chopped
2 Celery stalks, chopped
3 Tablespoons all-purpose flour
1 Tablespoon tomato paste
2 Cups Pinot Noir
10 Sprigs flat-leaf parsley
8 Sprigs thyme
2 Sprigs oregano
4 Sprigs rosemary
2 Fresh or dried bay leaves
2 Garlic cloves smashed
4 Cups low-salt beef stock
Directions
1. Preheat oven to 350°. Season short ribs with salt and pepper. Heat oil in a large Dutch oven over medium-high. Working in 2 batches, brown short ribs on all sides, about 8 minutes per batch. Transfer short ribs to a plate. Pour off all but 3 Tbsp. drippings from pot.
2. Add onions, carrots, and celery to pot and cook over medium-high heat, stirring often, until onions are browned, about 5 minutes. Add flour and tomato paste; cook, stirring constantly, until well combined and deep red, 2-3 minutes. Stir in wine, then add short ribs with any accumulated juices. Bring to a boil; lower heat to medium and simmer until wine is reduced by half, about 25 minutes. Add all herbs to pot along with garlic. Stir in stock. Bring to a boil, cover, and transfer to oven.
3. Cook until short ribs are tender, 2–2½ hours. Transfer short ribs to a platter. Strain sauce from pot into a measuring cup. Spoon fat from surface of sauce and discard; season sauce to taste with salt and pepper. Serve in shallow bowls over mashed potatoes, polenta or pasta with sauce spooned over.
