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Home / Food and Wine Pairings / Braised short ribs

Braised short ribs

Chef Lenny Redé
Wine Pairings:  

Braised short ribs are the time to show off your best Cabernet Sauvignon

This dish takes a little time to cook but is relatively simple and very forgiving. But oh, is it worth the effort! Serve with your favorite side – polenta, mashed potatoes, risotto and some vegetables and you have a dinner party.

The dish also shows off the best wine in your cellar. Choose a beautifully elegant Washington State red blend or Cabernet Sauvignon with deep dark currant fruit with hints of herbs and is a perfect balance of old-world restraint and new-world fruit.

Ingredients

  • ¼ cup olive oil
  • salt
  • freshly ground black pepper
  • 4 pounds beef short ribs, 2 inch cut
  • ¼ cup flour
  • 1 each onion, diced
  • 1 each carrot, peeled and diced
  • 1 stalk Celery, diced
  • 4 cloves garlic
  • 2 cups dry red wine
  • 2 bay leaves
  • 2 sprigs fresh thyme, chopped
  • 2 sprigs fresh rosemary, chopped
  • 3 tablespoons tomato paste
  • 1 tablespoon Dijon mustard
  • 2 cups beef stock
  • Chopped parsley for garnish

Steps

1.

Preheat oven to 300° and adjust the oven rack to the middle position.

2.

Season the short ribs with salt and pepper and then dust with flour, shaking off any excess.

3.

In the bowl of a food processor combine onions, carrot, celery and garlic. Pulse until finely chopped. Set aside.

4.

In a large, deep Dutch oven, heat the olive oil over medium high heat.  Gently add the ribs to the pot to brown, careful not to crowd the pot moving as little as possible turning as necessary, until lightly browned on all sides, about 15 minutes. Remove the ribs to a platter and repeat until all the ribs are done.

5.

Add the onions, carrot and celery mix to the pot and cook lightly.

6.

Deglaze with red wine, stirring to pick up fond from the pot. Add the tomato paste and mustard, then the thyme, rosemary and bay leaves.  Stir until combined. Return the ribs to pot, then add beef stock.

7.

Heat the pot at medium high until it begins to boil, then cover and place in the oven. Allow the ribs to simmer for 3 – 3 1/2 hours.

8.

When the ribs are tender, remove from the liquid to a serving platter and tent with aluminum foil to keep warm.

9.

Allow the remaining liquid to settle for about 5 minutes, and then skim excess the fat.

10.

Reduce the liquid by about half until thick and run through sieve for a finer sauce.

11.

Pour about a ½ cup of the sauce onto the ribs and use the remainder for the table. Serve with creamy polenta, or mashed potatoes.

Chef Image

About Chef Lenny Redé

Leonard Redé brings a unique blend of culinary and wine expertise to everything he does. An award-winning Pastry Chef, his desserts have graced the tables of Presidential State Dinners for Bill Clinton, he has presented High Tea to the late Princess Diana and created gilded birthday cakes for the Sultan of Brunei. He was nominated for educator of the year when he was a Chef Instructor at the world renowned Le Cordon Bleu College of Culinary Arts. He loves to share his passion for all things gastronomic and he’ll gladly help you navigate the world of wine and is always quick with a wine pairing or recipe.

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