Sometimes you want a fancy meal, sometimes you want comfort food. This recipe fits the bill in both cases. Red wine-braised short ribs are rich and decadent, but they’re also rustic and hearty. Serve with homemade mashed potatoes and your favorite green veggie, and you have a mouthwatering meal that will appease any and all hunger pangs.
Certified Angus Beef ® brand chefs Michael Ollier and Ashley Pado recently prepared this dish at an Acme Fresh Market cooking class. They offered a few invaluable tips that will help you create the best short ribs ever.
Tip No. 1: Sear beef before braising.
Add short ribs to a hot pan — if you don’t hear a sizzle it’s not hot enough! Sear all four sides of the beef, allowing cook time on the same side until meat easily releases from the pan. A successful sear results in beef that is a deep, golden-brown color.
Tip No. 2: Don’t crowd the beef.
When searing the beef, be sure to allow ample space around each piece in the pan. If you crowd the meat it will steam, not sear. The beef will never achieve that rich, caramelized crust.
Tip No. 3: Use a slow cooker if you need more time.
In recipe step 4, below, you are to place the pot and ingredients in the oven to braise for 5-6 hours. If you prefer to use a slow cooker, now is the time. After vegetable wine sauce has thickened, place all ingredients in your slow cooker and allow to braise on high for 5-6 hours or until short ribs fall apart when pressed with a fork.
- 3 pounds Certified Angus Beef ® boneless chuck short ribs, cut in 4-ounce chunks (2”x3” each)
- 2 teaspoons coarse kosher salt
- 2 teaspoons fresh cracked black pepper
- 2 tablespoons canola oil
- 1 large onion, chopped
- 1 celery stalk, chopped
- 1 carrot, peeled and chopped
- 1 tablespoon minced fresh rosemary
- 1 tablespoon fresh thyme
- 5 bay leaves
- 1 (6-ounce) can tomato paste
- 1 cup red wine
- 1 1/2 cups beef broth
- Preheat oven to 250°F.
- Season beef with salt and pepper. Heat oil in large Dutch oven over medium-high heat. In two batches, sear on two sides until well browned (1-2 minutes per side); remove from pan.
- Add onion, carrot and celery; sear over medium heat for 2 minutes, stirring occasionally. Stir in tomato paste and herbs followed by red wine. Allow to boil and thicken, stir in beef broth; add short ribs and close lid.
- Place in oven and cook for 5-6 hours until short ribs fall apart when pressed with a fork. Skim excess fat and serve.
- Hot tip for extra flavor: Make a day ahead. Transfer short rib pieces to a casserole pan. Discard bay leaves and any excess fat from top of braising liquid, puree vegetables with sauce and pass thru a screen. Pour half of sauce over short ribs, cover with foil and refrigerate. Day of serving place covered casserole pan in 250° F oven and bake 30-45minutes. In a small saucepan heat remaining sauce (thinning with water as necessary) and serve with short ribs.
