Braised Boneless Beef Short Ribs

4.5 from 2 ratings

Beef short ribs are stewed in a rich gravy of garlic, wine, herbs, and vegetables until they are fall-off-the-bone tender. This recipe is full of classic comfort food flavor.This recipe is from Tribune Media Services and was originally published in the South Florida Sun Sentinel.

Prep Time

minutes

Cook Time

3.48

hours

Servings

servings

Total time: 3.98 hours

Ingredients

2 bottles cabernet sauvignon
4 tablespoon vegetable oil
12 (about 6 ounces each) portions boneless beef short ribs, trimmed
salt, to taste
2 teaspoon crushed black peppercorns
4 tablespoon crushed fine matzo meal, for dredging
20 garlic cloves, peeled
16 large shallots, peeled, trimmed, rinsed, split, and dried
4 medium organic carrots, peeled, trimmed, and cut into 1-inch lengths
4 stalks organic celery, peeled, trimmed, and cut into 1-inch lengths
2 medium leeks, white and light green parts only, slit and thoroughly washed to remove all grit, coarsely chopped
12 sprigs italian parsley
4 sprigs fresh thyme
4 bay leaves
4 tablespoon tomato paste
4 quarts low-sodium beef broth or chicken broth
freshly ground white pepper, to taste

Directions

Set a large saucepan or pot over medium heat. Pour in 2 bottles Cabernet Sauvignon. When the wine is heated, carefully touch a long kitchen or fireplace match near the surface of the wine to set it aflame. Let the flames die out. Then, raise the heat and bring the wine to a boil; continue boiling until the liquid reduces by half. Remove from the heat.
Center a rack in the oven and preheat the oven to 350 F. In a Dutch oven (or casserole dish large enough to hold the short ribs) over medium-high heat, heat 4 tablespoons vegetable oil.
Season 12 (6 ounce) portions boneless beef short ribs all over with 2 teaspoons crushed black peppercorns and salt to taste. Dust the ribs with 4 tablespoons matzo meal. When the oil is hot, carefully transfer half of the pieces into the Dutch oven and sear until well-browned, about 4 to 5 minutes per side. Transfer to a plate and repeat with the remaining short ribs.
Carefully remove all but 1 tablespoon of fat from the Dutch oven; reduce the heat to medium and add 20 peeled garlic cloves, 16 large shallots, 4 chopped carrots, 4 chopped celery stalks, 2 chopped leeks, 12 sprigs Italian parsley, 4 sprigs fresh thyme, and 4 bay leaves. Saute, stirring occasionally, until lightly browned, about 5 to 7 minutes.
Stir in 4 tablespoons tomato paste and cook, stirring, for 1 minute longer. Add the reduced wine, browned ribs, and 4 quarts low-sodium beef or chicken broth. Bring to a boil.
Cover the Dutch oven tightly, slide it into the oven, and cook until the ribs are tender enough to be easily pierced with a fork, about 2-1/2 hours. Every 30 minutes or so, lift the lid and skim off and discard any fat that's risen to the surface.
Carefully transfer the meat to a heated serving platter, cover with aluminum foil, and keep warm.
Boil the liquid remaining in the Dutch oven until it thickens and reduces to about 2 quarts.
Season to taste with salt and pepper and pass the liquid through a fine-mesh strainer; discarding the solids. Pour the sauce over the meat and serve immediately.