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.

2
Servings
1088
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.

Nutritional Facts

Total Fat
60g
86%
Sugar
10g
11%
Saturated Fat
32g
100%
Cholesterol
271mg
90%
Carbohydrate, by difference
64g
49%
Protein
72g
100%
Vitamin A, RAE
318µg
45%
Vitamin B-12
8µg
100%
Vitamin B-6
1mg
77%
Vitamin K (phylloquinone)
5µg
6%
Calcium, Ca
670mg
67%
Choline, total
136mg
32%
Fiber, total dietary
2g
8%
Folate, total
23µg
6%
Iron, Fe
4mg
22%
Magnesium, Mg
58mg
18%
Niacin
6mg
43%
Pantothenic acid
1mg
20%
Phosphorus, P
667mg
95%
Riboflavin
1mg
91%
Selenium, Se
51µg
93%
Sodium, Na
2668mg
100%
Vitamin D (D2 + D3)
1µg
7%
Water
267g
10%
Zinc, Zn
16mg
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.