We'll show you how easy it is to make wine-braised beef short ribs for a meal that will impress your friends and family.
Gordon Ramsay was once asked on Reddit, “What are 5 dishes that everyone should learn how to cook?” He answered with 5 different types of dishes that could cater to any event life may throw at you. The following article is the third in a series that will take you into the art of cooking, specifically delicious braised short ribs.
Picture this. It's a beautiful Sunday afternoon, and you're planning on having friends over for dinner. You want to impress them with some gourmet cooking, but you don’t want to spend the whole evening in the kitchen. The solution: wine-braised beef short ribs, a foolproof braised dish that my family and I absolutely love!
What is braising? It's simply searing your meat on the stove then popping it in the oven to slow-cook. It couldn’t get any easier. It does require high-quality ingredients, which increases both the flavor and nutrition of your finished dish. I can’t stress that enough, especially when it comes to the star of the dish, the short ribs. For best results, choose grass-fed and bone-on short ribs. The fats grass-fed beef are cleaner and healthier. The bones in the ribs will not only increase the flavor of the meat, but the marrow is also healthy.
Side note: You'll be cooking your short ribs in a beef broth. Consider making your own. One of the healthiest things you can consume is bone broth, which is just slow cooking beef bones or chicken bones in water for 48 hours. It is amazing for gut health, joint problems, and common skin concerns such as cellulite. It is also my favorite way to make the most delicious chicken noodle soup, beef & barley, or even ramen! I urge you to give it a try. For instructions, click here.
Short Ribs Recipe
3 lbs. beef short ribs
Coarse salt and pepper
1 head of garlic
2 T. tomato paste
1-1/2 c. dry wine
3/4 c. beef or chicken stock
Onions, cut into wedges
Celery, cut into chunks
If you buy the short ribs as a whole rack, you'll need to cut it into individual ribs. Turn the rack bone-side up, and slice straight down between the bones. Then add a generous amount of course salt and pepper to all sides of the ribs.
Place a 9"x13" rectangular cake pan across two burners on the stove. On high heat, coat the bottom of the pan with oil. Once the oil is hot, place in your short ribs bone side up. Let them cook without turning until they are a dark golden-brown, which will give you great texture and flavor once braised. Now flip!
Slice the head of garlic in half, which will expose all of the cloves. Place both halves of garlic in the roasting pan face down.
Add the tomato paste to the hot oil in the center of the pan and stir for at least one minute. This will cook out any bitterness from the paste.
Slowly stir the wine into the tomato paste to prevent clumping. (I have made this dish a couple different times with different wines, and my favorite so far is a Pinot Grigio. It is dry and semisweet, but the light sweetness of the wine makes the flavor of the meat pop!
Simmer until the wine mixture has reduced by about half. Add the broth.
Return the liquid to a boil, and place the carrots, celery and onions around the pan. They will exchange flavors with the roast and braising liquids to give you the most delicious vegetables and even more delicious meat. (Since the celery has a very strong flavor, don't use more than 2 stalks. More may overtake the flavor of the dish.)
Wrap tightly with aluminum foil and place in a 350 degree oven for four hours. Then kick your feet up and enjoy your lazy Sunday afternoon! When you take the pan out of the oven, it'll be like unwrapping a present on Christmas morning, and the smell will make your heart skip a beat!
Don't Forget the Gravy!
But we're not finished! How about an incredible gravy to go along with the amazing meat dish?
Slowly melt 2 T. of butter in a small sauce pan. Stir in 2 T. of flour. (This mixture is called a roux.) The roux should be about the same consistency as warm peanut butter. Cook slowly, stirring occasionally, for 6-7 minutes until it turns a deeper darker color.
While the roux is cooking, pour the liquids from the meat through a mesh strainer into container. Push the cooked garlic (from the braining pan) through the mesh strainer as well. Slowly add mixture into the roux while whisking the pan. Continue to add the braising liquid or water until the gravy is the desired consistency.
Try this recipe next time you want to impress some friends or family! (Personal note: One of the best things about this dish is that it tastes even better warmed up later in the week. That's why I like to make this dish in large quantities.)