Port-Braised Short Ribs

Staff Writer
Port-Braised Short Ribs
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.

Ready in
1 day, 3 h
2
Servings
731
Calories Per Serving
Deliver Ingredients

Ingredients

  • 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

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.

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.

Nutritional Facts

Total Fat
42g
65%
Sugar
17g
N/A
Saturated Fat
16g
78%
Cholesterol
131mg
44%
Protein
38g
76%
Carbs
38g
13%
Vitamin A
776µg
86%
Vitamin B12
5µg
82%
Vitamin B6
0.9mg
47.1%
Vitamin C
15mg
26%
Vitamin D
0.2µg
N/A
Vitamin E
2mg
10%
Vitamin K
23µg
29%
Calcium
104mg
10%
Fiber
5g
21%
Folate (food)
60µg
N/A
Folate equivalent (total)
60µg
15%
Iron
6mg
31%
Magnesium
73mg
18%
Monounsaturated
23g
N/A
Niacin (B3)
11mg
53%
Phosphorus
426mg
61%
Polyunsaturated
4g
N/A
Potassium
1285mg
37%
Riboflavin (B2)
0.6mg
34.8%
Sodium
1599mg
67%
Thiamin (B1)
0.3mg
23.1%
Trans
2g
N/A
Zinc
13mg
87%

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