RED WINE BRAISED SHORT RIBS
In this video, I show you how to make the best red wine braised short ribs. It's a recipe that's great to prepare in advance, and it's super easy to modify based on the ingredients you have on hand.
INGREDIENTS
2 lbs short ribs
1 large onion
1 large carrot
2 stalks celery
2 anchovy filets
1 Tbsp soy sauce
2 Tbsp tomato paste
1 ½ Tbsp Flour
1/2 bottle (375 mL) red wine (preferably pinot noir)
2 Cups (480 mL) chicken stock or beef stock
6 sprigs thyme
2 bay leaves
4 sprigs parsley
2 sprigs rosemary
6 cloves garlic
salt and pepper (to taste)
STEPS
Coat the meat in a generous amount of salt and pepper (preferably a few hours or even a day before cooking).
Put a heavy pot or enamel dutch oven over a medium to low heat and add a small amount of a neutral oil.
Prepare and roughly chop the onion, carrot and celery into large chunks.
Once the pot has heated, turn up to a medium-high heat and add the short ribs, fatty side down. Cook on each side for a few minutes.
Once the meat is thoroughly browned, transfer to a plate and set aside.
Add the prepared vegetables to the residual fat in the pot over a medium heat with a pinch of salt.
Put the anchovies, soy sauce and tomato paste into a pestle and mortar. Crush and stir the mixture until everything is well incorporated.
Once the vegetables have softened, add the tomato paste mixture to the pot with the flour. Allow to cook until lightly browned.
Add the wine to the pot and stir well.
Add the short ribs back to the pot and bring the mixture to a boil, stirring frequently.
Simmer for about 20 minutes, or until the wine has reduced by half.
Preheat the oven to 350°F or 180°C.
Add the herbs, garlic and stock to the mixture. Let the mixture come to a boil before transferring to the oven with the lid slightly cracked.
Cook for 2 ½ - 3 hours.
Remove the meat to a separate plate and strain the sauce through a fine mesh strainer over a bowl.
Remove the fat that accumulates at the top of the sauce. Season to taste.
OTHER VARIATIONS
BRAISED PORK SHOULDER
Replace short ribs with pork shoulder, and follow the recipe exactly as described in the video. Make sure to adjust cooking time based on the size of the pork shoulder.
BRAISED CHICKEN THIGHS
Replace short ribs with bone-in, skin-on chicken thighs. Follow the recipe as described in video, but replace red wine with white wine, and simmer in the oven for 1.5-2 hours instead of 2-3 hours. Keep the chicken skin-side up as it simmers, and be sure not to completely submerge the chicken to allow the skin to get crispy.
COMPLETE LIST OF MY COOKING EQUIPMENT
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