Currently pausing between sentences in order to shovel these intensely savory wine braised short ribs into my mouth. Words like umami, beefy, salty, herby, and Malbec don’t do these braised short ribs justice.
Some things need to be experienced to be understood. So when you make these, let me know how you would describe them…
If you make these for dinner, plan on eating them again the next day. The flavor really improves the next day.
Now, short ribs are lean. They take between 2.5 – 3 hours to cook. Braise them in the oven inside a dutch oven and serve with these perfect herb infused mashed potatoes. There’s nothing more satisfying than short rib broth ladled over creamy mashed potatoes.
Do you like sour cream with your potatoes? I certainly do.
Don’t forget to enjoy a glass of Malbec as you make these ribs. Let me know what you think of braising. It’s one of my favorite ways to cook lean meats.
Wine Braised Short Ribs
- 4 pounds short ribs
- kosher salt and freshly ground black pepper
- 2 c full-bodied red wine, Malbec
- 32 ounces beef stock
- 1 head garlic, halved horizontally
- 2 bay leaves
- 6 sprigs fresh thyme
- 4 sprigs fresh rosemary
- Prepare the ribs by trimming excess fat and and season them well with salt and pepper. Transfer the ribs to a large heavy pot over medium heat. Sear the ribs, turning often, for about 20 minutes, until crisp and brown on all sides.
- Meanwhile, preheat the oven to 350°F.
- Pour wine over the ribs and add beef stock to almost cover them. Add the garlic and herbs and season with salt and pepper. Bring to a boil, then set in the oven and braise for about 2 1/2 hours, or until the meat is tender enough to cut with a spoon.
- When the ribs are done, transfer them to a large serving platter or a bowl and cover with foil. Strain the burnished-mahogany sauce through a fine mesh strainer over a bowl and skim off fat (this is easier to do after refrigeration). At this point, the sauce and ribs can be refrigerated, to serve the next day; reheat the ribs in the sauce before serving.
- To serve, spoon a generous amount of sauce over the ribs with a side of herb infused mashed potatoes.
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