Braised short ribs

Description :

Braised short ribs, slow-cooked in a rich red wine sauce, are tender, succulent, and deeply flavorful. The dish’s robust flavors and fattiness pair exceptionally well with full-bodied red wines that have high tannins and good acidity, such as Cabernet Sauvignon, Syrah, and Zinfandel. These wines not only complement the savory, umami-rich taste of the short ribs but also help to cut through the richness of the meat, creating a balanced and harmonious pairing. For a unique twist, wines like Nebbiolo or Châteauneuf-du-Pape offer earthy, complex flavors that elevate the dish further.

Ingredients :

• Short Ribs: 4 pounds bone-in beef short ribs
• Seasonings: Salt, black pepper
• Aromatics: 1 large onion (chopped), 2 carrots (chopped), 2 celery stalks (chopped), 3 cloves garlic (minced) 
• Liquids: 1 bottle (750 ml) dry red wine (Cabernet Sauvignon or Zinfandel), 2 cups beef stock
• Other: 2 tablespoons tomato paste, 2 sprigs fresh thyme, 1 bay leaf
• Cooking Oil: Olive oil for searing
  

Instructions:

1. Prepare the Short Ribs: Season the short ribs generously with salt and black pepper. Heat olive oil in a large Dutch oven over medium-high heat. Sear the short ribs on all sides until browned, about 3-4 minutes per side. Remove the short ribs and set them aside.
2. Cook the Aromatics: In the same pot, add the chopped onions, carrots, and celery. Cook, stirring occasionally, until the vegetables are softened and starting to brown, about 5-7 minutes. Add the minced garlic and tomato paste, and cook for an additional 1-2 minutes until fragrant.
3. Deglaze and Braise: Pour in the red wine, scraping up any browned bits from the bottom of the pot. Bring the wine to a simmer and cook for about 10 minutes to reduce slightly. Add the beef stock, thyme, and bay leaf. Return the short ribs to the pot, making sure they are partially submerged in the liquid.
4. Braise in the Oven: Preheat the oven to 325°F (160°C). Cover the pot with a lid and transfer it to the oven. Braise the short ribs for 2.5 to 3 hours, or until the meat is tender and falling off the bone.
5. Serve: Remove the pot from the oven and discard the bay leaf and thyme sprigs. Serve the braised short ribs over mashed potatoes, polenta, or egg noodles, spooning the rich sauce over the top. Pair with your chosen wine, such as a Cabernet Sauvignon, Syrah, or Zinfandel, to enhance the dish’s flavors.