Braised Red Wine Short Ribs
Ingredients
- 4 pounds beef short ribs-bone in
- kosher salt
- canola oil
- 1 onion-diced
- 1 carrot-large dice
- 1 stalk celery-large dice
- 1 head garlic-halved horizontally
- 4 Roma tomatoes-large dice
- 1 bottle red wine-I used Cabernet
- 2 cups chicken stock
- 2 tbsp peppercorns
- 6 sprigs fresh thyme
- 2 sprigs fresh rosemary
- 2 bay leaves
- parsley or chives-garnish
Instructions
- The day before cooking season the ribs liberally with salt. Leave in the fridge uncovered until you are ready to sear them.
- Preheat the oven to 250'
- Pat the ribs dry with paper towel. Heat a cast iron Dutch oven to high heat then add a thin layer of canola oil. Sear ribs for 8 minutes on all sides until browned. Transfer to a plate to rest.
- Wipe out or drain the oil from the Dutch oven. Add a thin layer of oil, then add onion, carrot, celery and garlic. Sweat the vegetables on medium heat for 5 minutes. Scraping the bottom of the Dutch oven to loosen the brown bits. Add the tomatoes and cook until the tomatoes are softened about 8 minutes. Add the wine, chicken stock and peppercorns and then add back in the ribs. Tie the thyme and rosemary with twine. Add the bay leaves.
- Bring the liquid in the Dutch oven to a simmer. Don't cover the pot completely with the lid to let some of the of the liquid evaporate. Put the Dutch oven into the oven. Braise the ribs until they are fork tender, about 3 hours.