Savory Braised Short Ribs with Red Wine
SERVINGS: 6-8 servings
PREP TIME: 55 minutes
TOTAL TIME: 4 hrs. 5 minutes
COURSE: Main
Braised short ribs are a cold weather delight — rich, satisfying, and comforting. In this recipe, our beef bone broth enhances their savory flavor, partnering perfectly with dry red wine to create the sauce. A few hours of slow-cooking results in tender perfection. While these ribs would work beautifully with a variety of sides, we’re particularly partial to this bread pudding.
Ingredients
- 2 Tbsp. canola oil
- 6 boneless short ribs of beef, cut 2 inches thick (about 3 pounds)
- Salt and pepper
- 1 large onion, finely chopped
- 2 carrots, sliced
- 3 celery ribs, sliced
- 3 garlic cloves, thickly sliced
- 1 750mL bottle dry red wine, i.e. Cabernet Sauvignon
- 4 thyme sprigs
- 3 cups beef bone broth
- 2 Tbsp. unsalted butter
Suggested Side:
Mushroom and Squash Bread PuddingInstructions
- In a large skillet, heat the oil. Season the ribs with salt and pepper. Add them to the skillet and cook over moderate heat, turning once, until browned, about 10 minutes. Remove from skillet and reserve.
- Add the onions, carrots, celery, and garlic to the skillet and cook over low heat, stirring occasionally, until very soft and lightly browned, about 20 minutes.
- Preheat the oven to 350 degrees Fahrenheit. Transfer the ribs and vegetables to a large, enameled cast-iron casserole dish. Add the wine and thyme sprigs and bring them to a boil over high heat.
- Add the beef broth and bring to a boil. Cover and cook in the lower third of the oven for 2-2½ hours, until the meat is tender but not falling apart.
- Uncover and simmer for 45 minutes longer, turning the ribs once or twice, until the sauce is reduced by half and the meat is very tender.
- Remove the meat and vegetables and keep warm.
- Further reduce the cooking liquid on medium heat another 15-20 minutes until desired sauce consistency. Finish with butter and season to taste with salt and pepper.
Begin Each Recipe with the Finest Seafood
Citarella owner, Joe Gurrera has 7 rules when it comes to cooking seafood. The first rule is to begin with the freshest, highest quality ingredients. And at Citarella, we have been bringing in the best for over a century. Whether it’s right out of the Atlantic, fresh from the Pacific, or sourced from one of the world’s most principled seafood farms, if it’s sold at Citarella, it’s the finest seafood available on the market today. Period.
