- Dave "Wendy's" Thomas born (1932)
Port-Braised Short Ribs
- 3/4 Pounds boneless short ribs, cut into large chunks
- Salt and pepper, to taste
- 1 Tablespoon olive oil
- 2 yellow onions, chopped
- 3 carrots, chopped
- 1 Cup port
- 2 dried bay leaves
- 3 sprigs tarragon, plus 1 tablespoon chopped tarragon, for garnish
- 2 Cups chicken stock
- Foil-Baked Salmon with Mango, Chile, and Lime
- Grilled Eggplant with Feta and Cucumber
- Grilled Swordfish Sliders
- Cinnamon-Scented Millet with Grilled Summer Vegetables
- Penne with Cherry Tomatoes and Zucchini Blossoms
- Grilled Swordfish with Thai Dipping Sauce
- Bacon and Jarlsberg Grilled Cheese Sandwich
- 'No-Name' Hot Dog
- Grilled Fish with Watermelon Salsa
Short ribs braised in red wine or beer are great, but how about port for a change? Port is starting to make a comeback in bars and restaurants in America, so cooking with port just seems like a logical next step.
See all braising recipes.
Preheat the oven to 300 degrees.
Season the short ribs with salt and pepper, to taste. Heat the olive oil in a large sauté pan over high heat. Add the short ribs and sear on both sides, about 5 minutes. Add the onions and carrots and cook, stirring occasionally, until brown around the edges, about 10 minutes. Remove the short ribs to a plate with a slotted spoon.
Add the port off the heat and reduce by ½, about 6-7 minutes. Add the bay leaves, tarragon, and chicken stock and return the short ribs to the pan together with any accumulated juices. Cover with a lid, place in the oven, and braise until tender when pierced with the tip of a knife, about 1 ½ hours.
Let the short ribs cool in their liquid. Place in the refrigerator overnight. The next day, skim off any solidified fat at the top, and drain the meat and vegetables, reserving the cooking liquid. Discard the bay leaves and tarragon sprigs.
Transfer the cooking liquid back to the sauté pan and reduce over high heat until thick, about 12-15 minutes. Season with salt and pepper, to taste. Place the meat and vegetables back in the pan to reheat briefly, and serve garnished with the chopped tarragon.