Red Wine Marinated Braised Short Ribs Recipe
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Category: |
Category: |
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Rib Marinade |
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Ingredients: |
Ingredients: 2 large cloves garlic, smashed and peeled
2 large sprigs fresh thyme
2 strips orange zest (about 1 inch wide, 3-4 inches long)
2 bay leaves
1/4 tsp allspice berries, coarsely crushed with the side of a chef's knife
1/4 tsp black peppercorns
4 whole cloves
1 750-ml bottle hearty, dry red wine such as Zinfandel
4-5 pounds meaty bone-in beef short ribs, preferably English style
1 1/2 tsp. kosher salt
3 Tbsp extra-virgin olive oil
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Directions: |
Directions:Marinate the ribs: Make a sachet by wrapping the first 7 ingredients in a 6 inch square of cheesecloth. Tie the sachet closed with twine. Pour the wine into a medium saucepan, add the sachet and bring to a boil over high heat. Reduce the heat and simmer gently for 10 minutes. Set the marinade aside to cool.
Meanwhile, trim away any excess fat from the top of each rib down to the first layer of meat, but don't remove the silverskin or tough-looking tissue that hold the ribs together or onto the bone. Put the ribs in a 9x13 container, season with 1 1/2 tsp salt, and pour over the cooled marinade and sachet. Cover and refrigerate for 12-24 hours, turning the ribs once or twice. |
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Cook the Ribs |
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Ingredients: |
Ingredients: 1 medium to large yellow onion, coarsely chopped
1 medium celery stalk, coarsely chopped
1 medium carrot, peeled and coarsely chopped
Freshly ground black pepper
2 Tbsp tomato paste
2 c low-salt beef broth
2 Tbsp red-wine vinegar or more to taste
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Directions: |
Directions:Position a rack in the lower third of the oven and heat to 300º. Remove the ribs from the marinade, reserving the marinade and the sachet. Pat the ribs dry thoroughly with paper towels. Heat 2 Tbsp of the oil in a 5-6 qt. Dutch oven over medium heat until hot. Add only as many ribs as will fit without touching, and brown them, turning until all sides are browned, 3-4 minutes per side. Transfer to a platter, and continue until all the ribs are browned.
pour off and discard most of the fat from the pot. Add the remaining Tbsp of oil and return the pot to medium heat. Add the onion,celery, carrot, season with salt and pepper, and cook, stirring occasionally, until browned in spots, about 8 minutes. Stir in the tomato paste, cook for 2 minutes, stirring. Add half of the reserved wine marinade, increase the heat to high, stir to scrape up any browned bits and bring to a boil. Continue to boil until the liquid is reduced by half, 2-4 minutes. add the remaining marinade and reduce again by about half, another 3-5 minutes. add the broth and vinegar and boil for 3 minutes.
Return ribs to pot along with any accumulated juices and the sachet. Crumple Parchment and smooth it out again. arrange it over the pot, cover with lid and transfer to oven. Braise, turning every 45 min. for 2 1/2 hours. Transfer to serving dish. Cover loosely with foil. |
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Make the Sauce |
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Ingredients: |
Ingredients: Braising liquid
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Directions: |
Directions:Strain the braising liquid through a fine mesh sieve into a 4-cup measuring cup, pressing gently on the solids and sachet to extract the liquid. When the fat has risen to the top, tilt the measuring cup so that you can spoon off and discard as much of the fat as you can. You should have about 1 cup of sauce that's the consistency of a vinaigrette. If the sauce seems too thin, transfer to a saucepan and simmer over medium high heat until reduced to an intensity and consistency you like. Taste and season with salt and pepper. If the sauce needs more punch, add a splash of vinegar. Spoon the sauce over the ribs and serve. |
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Number Of
Servings: |
Number Of
Servings:4-6 |
Preparation
Time: |
Preparation
Time:Marinate 12-24 hrs. 40 min plus 3 hrs cooking time. |
Personal
Notes: |
Personal
Notes: This is GREAT comfort food for the winter months but you have to plan ahead especially of the meat is frozen.
Serve with noodles and green vegetable and a good red wine.
via 2006 Fine Cooking
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