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.

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.

Nutrition

Calories per serving:

919 kcal

Daily value:

46%

Servings:

2
  • Carbohydrate, by difference 25 g
  • Protein 78 g
  • Total lipid (fat) 56 g
  • Vitamin A, IU 1896 IU
  • Vitamin A, RAE 318 µg
  • Vitamin B-12 8 µg
  • Vitamin B-6 1 mg
  • Vitamin D 31 IU
  • Vitamin K (phylloquinone) 5 µg
  • Alanine 4 g
  • Arginine 4 g
  • Ash 5 g
  • Aspartic acid 6 g
  • Betaine 26 mg
  • Calcium, Ca 674 mg
  • Carotene, beta 29 µg
  • Cholesterol 309 mg
  • Choline, total 187 mg
  • Cystine 1 g
  • Fatty acids, total monounsaturated 26 g
  • Fatty acids, total polyunsaturated 3 g
  • Fatty acids, total saturated 24 g
  • Fatty acids, total trans 2 g
  • Fatty acids, total trans-monoenoic 2 g
  • Fiber, total dietary 2 g
  • Folate, DFE 30 µg
  • Folate, food 30 µg
  • Folate, total 30 µg
  • Glutamic acid 13 g
  • Glycine 3 g
  • Histidine 2 g
  • Iron, Fe 6 mg
  • Isoleucine 4 g
  • Leucine 7 g
  • Lysine 6 g
  • Magnesium, Mg 64 mg
  • Methionine 2 g
  • Niacin 6 mg
  • Pantothenic acid 2 mg
  • Phenylalanine 3 g
  • Phosphorus, P 705 mg
  • Potassium, K 1468 mg
  • Proline 5 g
  • Retinol 316 µg
  • Riboflavin 1 mg
  • Selenium, Se 72 µg
  • Serine 3 g
  • Sodium, Na 1494 mg
  • Sugars, total 3 g
  • Threonine 3 g
  • Tryptophan 1 g
  • Tyrosine 3 g
  • Valine 4 g
  • Vitamin D (D2 + D3) 1 µg
  • Vitamin D3 (cholecalciferol) 1 µg
  • Water 314 g
  • Zinc, Zn 23 mg
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