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Braised Short Ribs

Braised Short Ribs

 
Wine Pairing: The 2011 Chateau de Beaucastel Chateauneuf-du-Pape (750ml, $89.99) has long been considered as one of the greatest wines in France. It is famously known for its elegance, balance and aging potential. Other great choices for this dish would be the 2011 Guigal Gigondas (750ml, $36.99) or the 2014 Chapoutier Belleruche, Côtes-du-Rhône (750ml, $15.99).

Photo courtesy of

Photo courtesy of: www.AmericasTestKitchen.com

Ingredients:

  • 5 lbs beef short ribs, bone on
  • Kosher Salt
  • Freshly ground black pepper
  • 1 Tbsp olive oil
  • 1 large onion, chopped
  • 1 large carrot, peeled and chopped
  • 1 celery rib, chopped
  • 2 garlic clovers, skin left on
  • 2 Tbsp light brown sugar
  • 1 Tbsp Worcestershire sauce
  • 1 Tbsp tamarind concentrate (comes in a jar; slightly thicker than ketchup) or paste (comes in a block or tube)
  • 2 bay leaves
  • 1/2 cup Madeira
  • 1 cup red wine
  • 2-3 cups chicken broth

Directions for Chicken:

  1. Heat the oven to 225 degrees. Season the short ribs with salt and pepper. Heat a large heavy Dutch oven over medium high heat. Add the oil, then the short ribs (add them in batches, if necessary) and brown on all sides.
  2. Add the onion, carrot, celery, and garlic to the pot. Reduce the heat to medium, and cook until the vegetables are soft and all the browned bits in the base of the pot have been loosened. Put the short ribs (and any juices that have collected on the plate) back in the pot.
  3. Add the light brown sugar, Worcestershire sauce, tamarind paste, and bay leaves. Pour in the Madeira and red wine. Add enough chicken broth to just cover the ribs. Bring the liquid to a boil, then cover the pot and transfer to the oven.
  4. Braise the short ribs until they are very tender when pierced with a fork, about 4 hours (or longer if the ribs are big). Using a slotted spoon, transfer the short ribs to a plate. Let the cooking liquid settle; spoon off as much fat as possible (ideally, you’d do this over the course of two days and would at this point put the liquid in the fridge overnight and peel off the layer of fat in the morning). Set the pot on the stove over medium heat. Bring the cooking liquid to a boil and reduce to a syrupy consistency.
  5. Lay a short rib or two in a wide shallow bowl and spoon over a little of the sauce.*Hint: serve with fettuccine or other wide noodles… Bon Appetite!

This recipe is courtesy of Cool Springs Wines & Spirits staffer, Richard, and his dog, Bella.

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