Red Wine Braised Short Ribs

Tender and juicy beef short ribs with a red wine reduction sauce served over a bed of noodles and sprinkled with gremolata. At a french restaurant, this dish can easily be upwards of $40 a plate, but this one is really easy to make a home too.

Red Wine Braised Short Ribs

Braising Ingredients:

  • 3 Carrots, diced

  • 5 Celery ribs, diced

  • 1 Yellow Onion, diced

  • 30 g knob Ginger, peeled

  • 4 Garlic Cloves, crushed

  • 2 Bay leaves

  • Vegetable Oil

  • 6 Bone in Beef Short Ribs

  • Coarse Kosher Salt

  • Fresh Ground Pepper

  • Flour to coat short ribs

  • 75 g Tomato Paste

  • 750 ml Red Wine (Merlot / Pinot Noir / Cabernet Sauvignon)

Gremolata:

  • 15 g Parsley, minced

  • 2 cloves Garlic, minced

  • 5 g Lemon zest, minced

To Serve:

  • Cooked Egg Noodles mixed with a little butter

Method:

  1. Prepare and cut all the vegetables. Prepare the gremolata by mixing the parsley, garlic, and lemon zest and store in the fridge (topping for later).

  2. Preheat oven to 275 F (121 C).

  3. Liberally season the short ribs with coarse kosher salt and fresh ground pepper. Sprinkle the flour over the short ribs to lightly cover them.

  4. Heat the oil in a large Dutch oven over medium-high heat.

  5. Brown the short ribs on all sides, about 2-3 minutes per side. Do not overcrowd the pan! Work in batches if you need to. Transfer the browned short ribs to a plate.

  6. Turn the heat to medium-low. Add the diced onions, carrots, and celery to the pot and cook, stirring occasionally, until onions are softened and starting to brown, about 10-15 minutes.

  7. Add the tomato paste and cook, stirring constantly for 2-3 minutes, until it becomes a deep red. Glug in the bottle of wine, and nestle in the short ribs. T the heat to low. Add the bay leaves, ginger, and crushed garlic cloves. Transfer the pot to the oven with the lid slightly ajar.

  8. Set a timer for 3.5 hours and cook until the short ribs are falling apart tender. Let them cook longer if they aren't tender yet.

  9. 20 minutes before the ribs are done, boil egg noodles and toss with butter.

  10. Using tongs, transfer the short ribs to a plate. Strain the sauce from the dutch oven in to a large measuring cup, spoon and discard the fat from the surface.

  11. Return the sauce to the dutch oven and bring to a simmer over medium heat until it reduces by half and thickens, about 7-10 minutes.

  12. To serve, nestle the short ribs in a bowl of buttered egg noodles, top with the reduced sauce and sprinkle with the gremolata.

Ethan Chlebowski