Braised Short Ribs with Red Wine Reduction

Buckle yourself in. This recipe requires two full bottles of wine. Yes, it’s decadent. Yes, it’s worth it. If I do say so myself, these are the best short ribs I’ve ever had. Honestly, this recipe is relatively easy although it seems a little intimidating. I think of short ribs as the grown-up, more sophisticated version of a good pot roast. The meat is so tender that it falls apart. Don’t worry about giving the veggies a perfect chop because they are just there to flavor the braising liquid and we will discard the veggies later on. Give this recipe a try and let me know what you think!

Ingredients:

• 2 tablespoons vegetable oil (or other neutral tasting oil)

• 6 beef chuck short ribs (anywhere from 4-6 pounds will do)

• 3 celery stalks (roughly chopped)

• 3 large carrots (roughly chopped)

• 1 medium yellow onion (chopped or sliced into quarters)

• 2 tablespoons tomato paste

• 2 bottles of dry red wine

• 1 quart of unsalted beef stock

• 1 pack of gelatin

• 6-8 sprigs of fresh thyme

• 3 bay leaves

• Salt and pepper

Directions:

1. In a large dutch oven, add the oil and turn the heat to medium-high. Season the short ribs with lots of salt and pepper and then begin browning the sides of the meat in the dutch oven. Work in batches so that you don’t overcrowd the dutch oven.

2. Once all of the short ribs are browned, remove them to a plate and turn down the heat. Add the celery, carrots, onion and garlic to the fat that remains in the dutch oven and cook until translucent (about 6 minutes). Once the vegetables are softened, add the tomato paste and cook for about 1 minute.

3. Meanwhile, pour the beef stock into a bowl and sprinkle a packet of gelatin on top. Stir to combine.

4. After a minute of the vegetables and tomato paste cooking together, turn the heat off and add 1 bottle of wine while scraping the bottom of the pan with a wooden spoon. Turn up the heat to medium high and then add in the beef stock. Bring the mixture to a simmer and then turn off the heat.

5. Place the lid on top of the dutch oven and bake in a 300 degree F oven for 2 hours. Once you are 1 hour into the cook time, pour the other bottle of red wine in a sauce pan and let it simmer for 1 hour until the wine has condensed down to about 1 cup of liquid.

6. Once the short ribs are done cooking in the oven, pull the short ribs out of the dutch oven and remove to a plate or platter. Use a spoon to remove some of the fat that has collected at the top of the liquid.

7. Next, we want to strain out the liquid from the solids so pour the contents of the dutch oven into a fine mesh strainer that is set over a large bowl. Throw the solids away, wipe out the dutch oven and return the liquid to the same pot. Bring the liquid to a simmer, add in the red wine reduction and let the liquid simmer for a half hour or until the sauce has become thick enough to coat the back of a spoon. Add the short ribs back into the sauce and let them warm up for a few minutes. Ta da!

8. Serve the short ribs over mashed potatoes and drizzle extra sauce over the top!