Red Wine Braised Short Ribs

My first attempt at braising. The combination of beef, red wine, balsamic vinegar, and mirepoix is just magical to me. This recipe seems long and complicated, but most of the time is spent waiting around for it to cook by itself whilst you drink wine 🙂 Be sure to use a cast iron or enameled cast iron pan (with lid) for this dish as it will be placed into a very hot oven and needs to withstand that level of heat for an extended period of time. The braise can be served over any number of starches: roasted or mashed potatoes, polenta, rice, etc. Your choice, but I lean towards mashed potatoes or polenta.

  1. 6 boneless beef short ribs
  2. 2 carrots
  3. 1 stick celery
  4. 1/2 onion
  5. 4 sprigs thyme
  6. 1/2 sprig rosemary
  7. 1 clove garlic
  8. 1 1/2 C red wine
  9. 1 1/2 C beef stock
  10. 1 tsp balsamic vinegar
  11. kosher salt
  12. pepper
  1. Mise en place:
  2. Cut carrots into 2chunks
  3. Cut celery into 2 chunks
  4. Chop onion into 1 chunks
  5. Mince garlic
  6. Preparation:
  7. Sear short ribs on medium-high heat then remove from heat
  8. Sautee carrots on medium heat for 5 minutes
  9. Add onions and celery and sautee an additional 5 minutes
  10. Add garlic and sautee an additional 1-2 minutes (dont let garlic brown)
  11. Remove mirepoix from cooking vessel
  12. Add red wine and raise heat to medium-high
  13. After wine has reduced add beef stock
  14. After the wine begins bubbling add back in the meat and place cooking vessel into a 325 degree (F) preheated oven
  15. Cook for 1 hour (covered)
  16. Flip meat over add rosemary/thyme/mirepoix
  17. Cook for an additional 30 minutes (covered)
  18. Remove cover raise heat to 425 degrees (F) for 10 minutes
  19. Place vessel back on stove on medium-high heat and add balsamic vinegar salt and pepper to taste Cook for only a few minutes

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