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Braised Short Ribs in Red Wine
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Braised Short Ribs in Red Wine

3 h 30 minServes 4Nutri-Score D€€€
from @tinekeyounger24 imports0 cooked
Adapt this recipe

what you need

Ingredients

4 people
  • beef short ribs (excess fat trimmed)Meat1.5 kg
  • carrots (cut into chunks)Produce2 pieces
  • onion (diced)Produce1 piece
  • celery stalks (chopped)Produce3 pieces
  • garlic (cloves, halved)Produce6 pieces
  • smoked saltSpices8 g
  • black pepper (ground)Spices3 g
  • black truffle garlic seasoningSpices6 g
  • oilPantry30 ml
  • tomato pastePantry15 g
  • dry red wine (half a bottle)Beverages375 ml
  • thyme (sprigs, tied in a bundle)Produce3 pieces
  • rosemary (sprigs, tied in a bundle)Produce2 pieces
  • bay leavesSpices2 pieces
  • beef stockPantry960 ml
  • cold butter (cold, cubed)Dairy40 g

per serving

Nutrition

840kcal

Carbs
11 g
Proteins
53 g
Fat
65 g
Adapt tools

what you’ll use

Tools

  • Dutch oven
  • Oven
  • Sieve
  • Saucepan
  • Tongs

step by step

Method

  1. Prep the vegetables

    • Cut the carrots into chunks.
    • Dice the onion and chop the celery stalks.
    • Halve the garlic cloves.
    Step 1

  2. Season the short ribs

    • Trim the excess fat from the short ribs.
    • Mix the smoked salt, pepper and black truffle garlic seasoning, then coat the ribs on every side.
    Step 2

  3. Sear the meat

    • Heat the oil in a Dutch oven over medium-high heat.
    • Sear the short ribs on each side, then set them aside.
    Step 3

  4. Cook the vegetables

    • Add the carrots, onion, celery and tomato paste to the pot.
    • Cook until the onions are soft.
    Step 4

  5. Deglaze with wine

    • Pour in the red wine and scrape the bottom of the pot.
    • Let it reduce down.
    Step 5

  6. Add the ribs and aromatics

    • Return the short ribs to the pot.
    • Add the garlic, the tied thyme and rosemary and the bay leaves.
    • Pour in the beef stock, enough to cover the ribs.
    Step 6

  7. Braise in the oven

    • Cover the pot and bake at 175 °C.
    • Cook until the meat is literally falling apart.
    Step 7

  8. Strain the braising liquid

    • Carefully remove the meat from the pot.
    • Strain all the juices into a saucepan.
    Step 8

  9. Reduce the sauce

    • Simmer the sauce on the stove until reduced by about 80%.
    • It should tighten up and coat the back of a spoon.
    Step 9

  10. Finish the sauce with butter

    • Whisk in the cold butter so the sauce turns shiny and thicker.
    Step 10

  11. Coat the ribs and serve

    • Return the short ribs to the sauce and spoon it all over them.
    • Serve hot.
    Step 11
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