Wine Braised Short Ribs


1 bottle dry red wine
1 tbsp vegetable oil
1 kg short ribs, trimmed
2 carrots, chopped
2 celery stalks, chopped

1 onion, chopped
8 large shallots, chopped
10 garlic cloves, crushed
2 sprigs fresh thyme
2 bay leaves
6 sprigs Italian parsley
2 tbsp tomato paste


Add wine to a saucepan and boil until it cooks down by half. Remove from heat.
Turn oven to 350 F.
In a large Dutch oven, heat oil over medium high heat. Season ribs with salt and pepper and sear until well browned, for 4-5 minutes on each side. Remove ribs from pot, leaving about 1 tbsp of fat.
Chop carrots, celery and onion into 1 inch lengths. Brown vegetables lightly for around 5 minutes. Add herbs and stir in tomato paste, cooking 1 minute to blend.
Deglaze with red wine, add browned ribs, Stock Market Beef Stock and Stock Market Demi Glace to pot.
Bring to a boil.
Cover pot tightly, place in oven for about 2 hours or until the ribs are tender.
Transfer meat to a deep serving platter with lip and keep warm.
Boil pan liquid until it thickens and reduces. Season with salt and pepper and pass through a fine mesh strainer. Discard solids.
Serve short ribs, with or without ribs, with Stock Market Garlic Butter Mashed Potatoes and vegetables.

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