Red Wine-Braised Short Ribs Recipe

Red Wine-Braised Short Ribs

• Level: Easy
• Yield: 6 servings
• Total Time: 3 hr 15 min
• Active Time: 40 min

Nutritional Analysis Per Serving (Serving Size: 1 of 6 servings)

• Calories: 1868
• Total Fat: 151 g
• Saturated Fat: 62 g
• Carbohydrates: 37 g
• Dietary Fiber: 6 g
• Sugar: 10 g
• Protein: 62 g
• Cholesterol: 287 mg
• Sodium: 2231 mg

Ingredients

• 5 pounds very meaty bone-in beef short ribs, cut into 2-inch chunks
• Good olive oil
• Kosher salt and freshly ground black pepper
• 3 cups chopped leeks, white and light green parts (3 leeks)
• 3 cups chopped celery (5 to 6 ribs)
• 2 cups chopped yellow onions (2 onions)
• 2 cups chopped unpeeled carrots (6 carrots)
• 1 1/2 tablespoons minced garlic (5 cloves)
• 1 (750-milliliter) bottle Burgundy, Cotes du Rhone, Chianti, or other dry red wine
• 4 cups beef stock, preferably homemade or College Inn
• 1 cup canned crushed tomatoes, such as San Marzano
• 1 (11.2-ounce) bottle Guinness draught stout
• 6 sprigs fresh thyme, tied with kitchen string
• Toasted baguette, for serving

Instructions

1. Preheat the oven to 425 degrees F. Arrange the short ribs on a sheet pan, brush the tops with olive oil, and season with 1 1/2 tablespoons salt and 1 1/2 teaspoons pepper. Roast for 20 minutes, then remove from the oven. Lower the oven temperature to 325 degrees F.
2. While the ribs roast, warm 1/4 cup olive oil in a large (12-inch) Dutch oven, such as Le Creuset, over medium heat. Add the leeks, celery, onions, and carrots and saut over medium to medium-high heat for 20 minutes, stirring occasionally. Stir in the garlic and cook for one minute. Pour in the wine, bring to a boil, reduce the heat, and simmer over medium heat for 10 minutes, until the liquid is reduced. Add the stock, tomatoes, Guinness, thyme, 1 tablespoon salt, and 1 1/2 teaspoons pepper.
3. Transfer the ribs to the pot, along with the juices and seasonings from the sheet pan. Bring to a boil, cover, and cook in the oven for one hour. Uncover and continue cooking for another hour, until the meat is very tender.
4. Remove the short ribs to a plate using a slotted spoon and discard the thyme bundle and any bones that have separated from the meat. Simmer the sauce on the stovetop for 20 minutes, until reduced. Skim excess fat from the surface and discard. Return the ribs to the pot, heat for 5 minutes, and adjust seasonings to taste. Serve hot in shallow bowls, with a toasted baguette and extra sauce on the side.

Reprinted from Cook Like a Pro, Copyright 2018 by Ina Garten, Clarkson Potter/Publisher. All rights reserved.