Thursday, March 21, 2013

Red Wine Braised Short Ribs

Red Wine Braised Short Ribs

Call this winter's last gasp.

About three months ago, I published a braised short ribs dish that I was not successful primarily because the addition of vinegar in the braising fluid that overpowered any other flavor, so I wanted to correct it here. So earlier this week on a cool afternoon I prepared the dish again using an altered method from the earlier one.

The Challenge

Correct a previously unsuccessful dish.

The Source

Page 60 of the recipe guide of Top Chef University DVD set.


4 tablespoons extra-virgin olive oil
5-6 pounds bone-n beef short ribs
kosher salt and freshly ground black pepper
2 onions, cut into quarters
6 cloves garlic, smashed
2 carrots, peeled and chopped
2 stalks celery, chopped
1/2 bottle (375 milliliters or approximately 1 3/4 cups) full bodied-red wine
4 cups low-sodium beef stock
1 bouquet garni (1 bunch flat-leaf parsley stems, 6 sprigs fresh thyme, 2-3 rosemary sprigs tied together using kitchen twine)
2 bay leaves


1. Season the short ribs on all sides with kosher salt and freshly ground black pepper. Heat olive oil in a large Dutch oven over medium-high heat. Once the oil starts to smoke, add the short ribs and brown on all sides (cooking in batches, if necessary, so the pan doesn't get too crowded), about 2 minutes per side. Once browned, remove to a plate and set aside.

2. Add the onions, garlic, carrots, and celery and cook until soft and brown slightly, about 5 minutes.

Add the bouquet garni and bay leaves. Deglaze the Dutch oven with the red wine and reduce by half.

Return the ribs to the oven and add enough beef stock to cover at least 3/4 of the ribs. Bring to a boil, reduce heat, cover and simmer over low heat until the meat is tender and falling off the bones, about 2 1/2 to 3 hours.

3. Remove the ribs and place aside. Put a colander over a bowl and strain the sauce of its solids. Return the oven to the stovetop over high heat and reduce by half, or until rich and syrupy, adjusting the season if necessary. Serve with the sauce poured over the ribs.


This version, while simpler, led to incredible flavor. Even my picky 5-year-old daughter, proclaimed YUM! once I gave her the first bite. The reduced sauce was rich and full bodied and the meat was tender and literally falling off the bone once I removed it from the Dutch oven. Definitely better than my first attempt.


  1. glad you were able to improve from the 1st time!! This looks delicious!

  2. That looks delicious. I love beef braised in wine. I'll have to try this one!

  3. Short ribs have slowly become one of my favorite meats. This looks delicious, great job man!

    Happy Blogging!
    Happy Valley Chow

  4. These look so succulent and flavorful with all wine and veggies!Although I don't eat beef, can I use lamb instead?

    1. Hi Soni, From a flavor profile standpoint, I can see these flavors working very well with lamb but I guess it would depend on what part of the lamb you are working with from a method standpoint. I've braised lamb shanks in the past with great success but wouldn't recommend it for lamb chops. Although I've never tried it before, theorerically you could braise a leg of lamb.


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