Port-Braised Short Ribs

Port-Braised Short Ribs
Staff Writer
Port-Braised Short Ribs

Will Budiaman

Port-Braised Short Ribs

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.

Click here to see Heavenly Short Rib Recipes.

Ingredients

  • 3/4  Pounds  boneless short ribs, cut into large chunks
  • Salt and pepper, to taste
  • 1  Tablespoon  olive oil
  • yellow onions, chopped
  • carrots, chopped
  • 1  Cup  port
  • dried bay leaves
  • sprigs tarragon, plus 1 tablespoon chopped tarragon, for garnish
  • 2  Cups  chicken stock

Directions

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.

Nutritional Facts

Total Fat
62g
89%
Sugar
4g
4%
Saturated Fat
25g
100%
Cholesterol
307mg
100%
Carbohydrate, by difference
8g
6%
Protein
78g
100%
Vitamin A, RAE
320µg
46%
Vitamin B-12
8µg
100%
Vitamin B-6
1mg
77%
Vitamin K (phylloquinone)
11µg
12%
Calcium, Ca
680mg
68%
Choline, total
206mg
48%
Folate, total
40µg
10%
Iron, Fe
6mg
33%
Magnesium, Mg
71mg
22%
Niacin
9mg
64%
Pantothenic acid
2mg
40%
Phosphorus, P
755mg
100%
Riboflavin
1mg
91%
Selenium, Se
76µg
100%
Sodium, Na
947mg
63%
Vitamin D (D2 + D3)
1µg
7%
Water
327g
12%
Zinc, Zn
23mg
100%

Rib 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.

Rib 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.