Red Wine Braised Short Ribs

Short ribs are such a wonderful dish to make and can truly be one of life’s great pleasures if done right.  We made short ribs the other night by braising it slowly in red wine and it came out nice and tender.  The meat was so succulent and falling off the bone.  In addition, thanks to the red wine, it really brought out the flavor of the short ribs.  Unfortunately I didn’t have rosemary or thyme on hand at the time, this dish still came out really good!  The hardest part was waiting for it in the oven especially with the delicious aroma in the air but I can promise you it is so worth the wait!

Ingredients:

3 lbs short ribs (English style cut in half)

1/2 bottle of Cabernet or Merlot wine (or your choice red wine)

2 1/2 cup chicken or vegetable stock

3 tbsp butter

6 pearl white onions (cut in half)

2 carrots (chopped)

4 garlic cloves (smashed)

sea salt (as desired)

ground black pepper (as desired)

garlic powder (as desired)

2 tbsp of fresh rosemary (optional)

1 tbsp thyme (optional)

4 slices pancetta (cut into small pieces) – Optional

Directions:

1. Preheat oven at 325 degrees.

2. Marinate short ribs with sea salt, black pepper and garlic powder.

3. Prepare a braising  pan by turning on heat to medium and add in 3 tablespoon of butter.  Let the butter melt (should take about a minute).

4. Add short ribs into the braising pan.

5. Let the short ribs sear nice and brown on all sides.

6. Once the short ribs are brown on all sides, remove them from the braising pan and set them aside for now on a plate.

7. Drain out the butter but leave the brown bits in the braising pan (this is important for extraordinary flavor). Put braising pan back on stove and add a 2 tbsp olive oil. Add in pearl onions and carrots. Cook and stir them until onion starts to look a little translucent. At this point feel free to add in pancetta and cook until crispy.

8. Add in half a bottle of red wine such as Cabernet or Merlot and 2 1/2 cups of chicken stock or vegetable stock in with the vegetables. Bring to a simmer.

9. Put the short ribs back into the braising pan. Also add in rosemary and thyme.

10. Place lid on top of braising pan and into the oven. Proceed to let the short ribs braise in the oven for 3 hours.

11. Remove braising pan out of the oven and set short ribs aside on a separate serving plate.  Strain the remaining juices to get rid of the greasy oil, carrots, onions and optionally heat it up prior to serving the short ribs. Enjoy with with some sides such as mashed potatoes, polenta or vegetables.

Red Wine Braised Short Ribs

Yield: 2 servings

Prep Time: 15

Cook Time: 3 hours

Total Time: 3 hours and 15 minute

Ingredients:

3 lbs short ribs (English style cut in half)

1/2 bottle of Cabernet or Merlot wine (or your choice red wine)

2 1/2 cup chicken or vegetable stock

3 tbsp butter

6 pearl white onions (cut in half)

2 carrots (chopped)

4 garlic cloves (smashed)

sea salt (as desired)

ground black pepper (as desired)

garlic powder (as desired)

2 tbsp of fresh rosemary (optional)

1 tbsp thyme (optional)

4 slices pancetta (cut into small pieces) - Optional

Directions:

1. Preheat oven at 325 degrees.

2. Marinate short ribs with sea salt, black pepper and garlic powder.

3. Prepare a braising pan by turning on heat to medium and add in 3 tablespoon of butter. Let the butter melt (should take about a minute).

4. Add short ribs into the braising pan.

5. Let the short ribs sear nice and brown on all sides.

6. Once the short ribs are brown on all sides, remove them from the braising pan and set them aside for now on a plate.

7. Drain out the butter but leave the brown bits in the braising pan (this is important for extraordinary flavor). Put braising pan back on stove and add a 2 tbsp olive oil. Add in pearl onions and carrots. Cook and stir them until onion starts to look a little translucent. At this point feel free to add in pancetta and cook until crispy.

8. Add in half a bottle of red wine such as Cabernet or Merlot and 2 1/2 cups of chicken stock or vegetable stock in with the vegetables. Bring to a simmer.

9. Put the short ribs back into the braising pan.

10. Place lid on top of braising pan and into the oven. Proceed to let the short ribs braise in the oven for 3 hours.

11. Remove braising pan out of the oven and set short ribs aside on a separate serving plate. Strain the remaining juices to get rid of the greasy oil, carrots, onions and optionally heat it up prior to serving the short ribs. Enjoy with with some sides such as mashed potatoes, polenta or vegetables.