Red Wine Braised Short Ribs (Claire Robinson) |
|
 |
Prep Time: 5 Minutes Cook Time: 210 Minutes |
Ready In: 215 Minutes Servings: 4 |
|
Ingredients:
4 english cut beef short ribs, trimmed (roughly 8 ounces each) |
kosher salt and freshly cracked black pepper |
3 tablespoons unsalted butter, divided |
1 bottle full bodied red wine, such as cabernet |
4 cups low-sodium vegetable stock |
4 cloves garlic, peeled and smashed |
Directions:
1. Preheat oven to 325 degrees F.
2. Pat ribs dry with paper towels and season with salt and pepper on all sides.
3. Heat 2 tablespoons of butter in a large Dutch oven over medium-high heat. Add the ribs and brown on all sides. Transfer the ribs to a plate, then add the garlic and stir until softened but not brown, about 1 minute. Carefully pour in the wine, bring to a boil and cook until reduced to about 1 cup. Add the ribs and any juices they have released back to the pot along with the stock. Reduce the heat and bring to a simmer, then cover the pot and transfer it to the oven, to braise, until the meat easily falls off the bone, about 3 hours.
4. Transfer the ribs to a plate and tent with foil to keep warm. Strain the braising liquid through a fine mesh sieve into a saucepan set over medium-high heat. Simmer the liquid, skimming fat as necessary, until thickened, about 10 minutes. Remove from the heat and whisk in the remaining 1 tablespoon of butter. Taste for seasoning and adjust, if necessary. Transfer the ribs and sauce to a serving dish and serve.
|
|