Mariusz Lewandowski
Braised Beef Short Ribs with Savory Red Wine Reduction
Indulge in the rich, hearty flavors of Braised Beef Short Ribs, where tender meat falls off the bone, infused with the deep, robust essence of a savory red wine reduction. This classic comfort dish brings sophisticated flavors to your dinner table, perfect for a cozy family meal or an elegant dinner party.
Ingredients:
– 4 to 6 beef short ribs
– Salt and pepper to taste
– 2 tablespoons olive oil
– 1 large onion, chopped
– 2 carrots, peeled and chopped
– 2 celery stalks, chopped
– 4 cloves garlic, minced
– 2 tablespoons tomato paste
– 1 cup red wine
– 3 cups beef broth
– 2 bay leaves
– 2 sprigs fresh thyme
– 1 sprig fresh rosemary
– 1 tablespoon Worcestershire sauce
Instructions:
1. Preheat your oven to 300°F (150°C).
2. Season the beef short ribs generously with salt and pepper.
3. In a large oven-safe pot or Dutch oven, heat the olive oil over medium-high heat.
4. Sear the short ribs on all sides until they are browned and crusty, about 3-4 minutes per side. Remove the short ribs from the pot and set aside.
5. In the same pot, add the chopped onions, carrots, and celery. Cook, stirring occasionally, until the vegetables are softened and starting to brown, about 5-7 minutes.
6. Add the minced garlic and tomato paste, stirring to coat the vegetables evenly. Cook for another 2-3 minutes until the tomato paste turns a dark red color.
7. Pour in the red wine, scraping up any browned bits at the bottom of the pot. Bring the wine to a simmer and let it reduce by half, about 5-7 minutes.
8. Return the short ribs to the pot along with any accumulated juices.
9. Add the beef broth, bay leaves, thyme, rosemary, and Worcestershire sauce to the pot. Bring the mixture to a boil.
10. Cover the pot with a lid and transfer it to the preheated oven.
11. Braise in the oven for 2 1/2 to 3 hours, or until the meat is tender and easily pulls away from the bone.
12. Once cooked, remove the short ribs from the pot and set them aside.
13. Strain the cooking liquid through a fine-mesh sieve into a saucepan, discarding the solids. Skim off any excess fat from the surface.
14. Simmer the liquid over medium heat until it has reduced and thickened to a sauce consistency, about 10-15 minutes.
15. Return the short ribs to the pot with the reduced sauce to heat through.
16. Serve the braised beef short ribs hot, generously ladled with the red wine reduction sauce. Pair with mashed potatoes, polenta, or crusty bread to soak up the rich flavors.
Enjoy this luxurious, melt-in-your-mouth dish that unites the essence of hearty comfort with culinary elegance. Perfect for savoring on a cool evening with loved ones.
