Pinot noir braised beef short ribs Recipe
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Category: |
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Ingredients: |
Ingredients: For Brine:
4 cups water
1½ cups sugar
1½ cups kosher salt
3 bay leaves
4 cups ice
For Short Ribs:
4 boneless short ribs, ½-¾ lb each
1 cup corn oil, divided
2 cups cipollini onions, cleaned
1 cup small diced leeks, washed and drained (preferably white parts)
1 cup oil packed sun dried tomatoes, julienned
2 tbsp fresh thyme, minced
1 cup pinot noir
6 cups low sodium beef stock
2 tsp hot sauce, like tabasco
salt and pepper as needed
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Directions: |
Directions:For brine: Add all the ingredients to a large sauce pot and bring to a boil. Remove from heat, let cool and then add the ice to cool completely. Place the ribs in a zip lock bag and cover the short ribs with the brine. Refrigerate for 4-6 hours.
For the ribs: Preheat the oven to 300º. Remove the short ribs from the brine and pat dry, making sure they are as dry as possible, then season heavily with salt and pepper. Heat a dutch oven over med-high heat or until the point of almost smoking. Add ½ cup of the corn oil. When oil begins to smoke, add the short ribs and brown them on all sided (2-3 min on each side, making sure that they reach a rich dark color). Take the meat out of the pan and set aside. Heat the dutch oven back to med-high and add the remaining ½ cup of corn oil, as well as the onions and leeks to the dutch oven. Saute them until they are lightly carmelized, then add the sun dried tomatoes and thyme. The whole time, make sure to lightly scrape the bottom of the pan to get all those delicious good meat bits off the bottom. Add the pinot noir to the vegetables in the dutch oven and simmer until reduced by half. Add the stock and hot sauce and bring to a boil. Then pour the vegetable wine mixture over the short ribs. Bring the short ribs to a boil then turn off the stove. Cover dutch oven with foil and bake for 3-4 hours or until they are fork tender. Serve with a side of mashed potatoes. |
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Number Of
Servings: |
Number Of
Servings:4 |
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