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Cooking with Booze: Wine-Braised Short Ribs Recipe

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Cook Time 2 hours 25 minutes
Total Time 2 hours 25 minutes
Servings: 5 -6
Cuisine: ribs
Ingredients Method

Ingredients
  

  • 3-5 pounds short ribs cut crosswise
  • 1 ½ tablespoons kosher salt
  • 1 tablespoon freshly ground black pepper
  • ½ tablespoon paprika
  • ½ tablespoon garlic powder
  • 3 tablespoons olive oil
  • 2 onions sliced
  • 3 celery stalks chopped
  • 3 carrots chopped
  • 3 tablespoons flour
  • 2 tablespoons tomato paste
  • 1 750 mL bottle red wine
  • 1 bunch fresh thyme
  • 1 bunch fresh oregano
  • 1 head of garlic cut in half
  • Beef stock approximately 2 cups but it will vary

Method
 

  1. Preheat the oven to 350ºF. Season the short ribs generously with salt, pepper, paprika and garlic powder. Warm a Dutch oven over medium-high heat and add the olive oil. Sear all sides of the ribs in the oil until they become browned, working in two shifts so you don’t overcrowd the pan.
  2. Remove the ribs from pan and add the onion, celery and carrots. Cook for about 5 minutes, until the veggies have softened a bit but still possess some of their firmness. Add the flour and the tomato paste to the veggies and stir for a few minutes. You’ll smell the flour and the tomato browning and you will see it turn a deep crimson color.
  3. Add the wine and increase the temperature to high while still stirring. When the liquid comes to a boil, reduce the heat to medium-low and allow the liquid to reduce for about 15 minutes.
  4. Add the ribs back to the liquid. Add the herbs and the garlic. Add enough stock to almost cover the ribs. Bring the liquid to a boil once more, then place the lid on the Dutch oven and transfer it to the preheated oven.
  5. Allow to cook for 2 to 2 ½ hours, until the ribs are tender and falling off the bone. Serve with red wine and some orzo pasta.