Sunday, August 23, 2009

Braised Beef Short Ribs in Red Wine

I'm a sucker for sales, especially with groceries. About a month ago I saw a package of big, beautiful short ribs on sale at Albertson's and I just couldn't pass it up. I put them in the freezer in hopes that I would cook them for my hubby when he came home, and that's what I did last night. It was pretty much an all-day task, but I think it was worth it. I served the short-ribs over egg noodles, but mashed potatoes or even a side of spatzl would have been a good side dish. Since I can't drink right now, I think a good bottle of Burgundy or an Italian table wine will pair up nicely with this meal. You don't want a big, bold California red wine to overpower this dish.


  • 6 beef short ribs, trimmed of fat
  • kosher salt & freshly ground black pepper
  • 1/4 cup olive oil
  • 1 1/2 cups chopped onions (2 onions)
  • 4 cups large-diced celery (6 large stalks)
  • 2 carrots, peeled and large-diced
  • 1 small fennel, fronds, stems, and core removed, large-diced
  • 1 leek, cleaned and large-diced, white part only
  • 3 garlic cloves, finely chopped
  • 1 (750 ml) bottle Burgundy wine or dry red wine
  • fresh rosemary sprig
  • fresh thyme sprig
  • 6 cups beef stock
  • 1 tablespoon brown sugar
  1. Preheat the oven to 400 degrees F. Place the short ribs on a sheet pan, sprinkle with salt and pepper, and roast for 15 minutes. Remove from the oven. Reduce the oven temperature to 300 degrees F.
  2. Meanwhile, heat the olive oil in a large Dutch oven and add the onion, celery, carrots, fennel, and leek and cook over medium-low heat for 20 minutes, stirring occasionally. Add the garlic and cook for another 2 minutes. Pour the wine over the vegetables, bring to a boil, and cook over high heat until the liquid is reduced by half, about 10 minutes. Add 1 tablespoon salt and 1 teaspoon pepper. Tie the rosemary and thyme together with kitchen twine and add to the pot.
  3. Place the roasted ribs on top of the vegetables in the Dutch oven and add the beef stock and brown sugar. Bring to a simmer over high heat. Cover the Dutch oven and bake for 2 hours or until the meat is very tender.
  4. Carefully remove the short ribs from the pot and set aside. Discard the herbs and skim the excess fat. Cook the vegetables and sauce over medium heat for 20 minutes, until reduced. Put the ribs back into the pot and heat through. Serve with the vegetables and sauce.

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