Boozy Winter Meats: Braised Beef Short Rib with Sage Scented Beef Jus

Boozy Winter Meats: Braised Beef Short Rib

As winter sunlight dwindels and tempaeratures plummet, only the most savory, falling-off-the-bone-iest meaty comfort dishes will do and hey, let's douse it in red wine for good measure.  Executive Chef Matthew Tropeano of Pain D'Avignon in Hyannis shares his favorite hearty winter recipe from the heart of Cape Cod.  Part French bistro, part European bakery, Pain D'Avignon caters to the Cape locals during the chilly winter when the summer tourists are nowhere to be seen.

4
Servings
1010
Calories Per Serving
Deliver Ingredients

Ingredients

For the Ribs

  • 3  Pounds  boneless beef short ribs
  • bottle red wine (cabernet, merlot, Bordeaux style)
  • large carrot, medium dice
  • celery ribs, medium dice
  • sprigs thyme
  • 1  Tablespoon  whole black peppercorns
  • 32  Ounces  beef stock or good chicken stock
  • leaves sage
  • large Spanish onion, medium dice

Directions

For the Ribs

3 lbs boneless beef short ribs
1 large Spanish onion, medium dice
1 large carrot, medium dice
2 celery ribs, medium dice
4 sprigs thyme
6 leaves sage
1 tbsp whole black peppercorns
1 750ml bottle red wine (cabernet, merlot, Bordeaux style)
1 qt. beef stock or good chicken stock

1.) In a heavy bottomed skillet, heat up some olive oil and start to sear the short ribs over medium high heat. Rotate ribs so that all sides get nicely caramelized.
2.) Remove ribs from skillet and place them in a container. Add the onions, carrots and celery to the skillet and sauté until you get a nice even caramelized color.
3.) Add the entire bottle of red wine and reduce by 1/3. Once reduced pour wine & veg over the short ribs.
4.) Place the herbs and peppercorn in cheese cloth and tie it to make a bouquet garnish. Add it to the short rib mixture.
5.) Cover the mix with the 1 qt. of stock and refrigerate overnight.
6.) The next day transfer ribs with the stock & vegetables to an oven proof pot. Bring to a simmer on top of the stove and then place in a 350 degree oven for 2 ½ to 3 hours until the ribs are tender.
7.) You can discard the herbs and vegetables and strain and reduce the liquid for a beautiful Sage Scented Beef Jus. (If you want to preserve the ribs, pour the reduced liquid over the ribs and refrigerate. They will be good for up to 2 weeks and be more flavorful)

Nutritional Facts

Total Fat
69g
99%
Sugar
1g
1%
Saturated Fat
31g
100%
Cholesterol
353mg
100%
Carbohydrate, by difference
4g
3%
Protein
92g
100%
Vitamin A, RAE
27µg
4%
Vitamin B-12
11µg
100%
Vitamin B-6
1mg
77%
Vitamin K (phylloquinone)
6µg
7%
Calcium, Ca
66mg
7%
Choline, total
327mg
77%
Folate, total
26µg
7%
Iron, Fe
10mg
56%
Magnesium, Mg
89mg
28%
Niacin
14mg
100%
Pantothenic acid
3mg
60%
Phosphorus, P
685mg
98%
Riboflavin
1mg
91%
Selenium, Se
112µg
100%
Sodium, Na
685mg
46%
Water
401g
15%
Zinc, Zn
35mg
100%

Meat Shopping Tip

Most cattle are fed a diet of grass until they are sent to a feedlot – where they are finished on corn. When possible, choose beef from cattle that are “100% grass fed” - it will be more expensive, but better for your health.

Meat Cooking Tip

The method used to cook beef is dependent on the cut. Cuts that are more tender, like filet mignon, should be cooked for a relatively short amount of time over high heat by grilling or sautéing. While less tender cuts, like brisket and short ribs, should be cooked for a longer time with lower heat by braising or stewing.