Wednesday, January 4, 2012

Cooking Beef Short Ribs in Wine

Beef Short Ribs seasoned and marinating

Once a month we conduct a panel tasting of wines for Vinotasting.com
There are lots of partially opened wine bottles opened that we keep giving away to neighbors and friends. I decided to explore recipes and techniques for using this left over wine.

If you are like most folks, you probably don't have a lot over unfinished wine bottles. So if you choose to make this dish, you will need to sacrifice a few bottles (3) of decent red to make the recipe.

The following recipe is inspired by recipes that are published one of my favorite chefs Daniel Boulud. I added the overnight marinating of the meat before braising. After several attempts and tweaks I served this dish to our family on Christmas. Everyone is still raving about the meal!




BEEF SHORT RIBS IN RED WINE

Feeds 4-6 guests


Step 1- Marinating the meat in wine

4lbs of Beef Short Ribs
5 cups of red wine
5 crushed garlic cloves
1 tbs salt
1 tsp pepper
1 tbs of Herbs de Provence

Salt & Pepper ribs on both sides, add garlic & herbs, layer in a glass baking dish. Add red wine to cover/submerge all of the meat.

Cover with plastic wrap. Marinate overnight for 12-18 hours in refrigerator


Step 2- Making Red Wine Reduction

Pour 5 cups of red wine in a sauce pan at medium heat. Heat to a boil, but be careful not to burn the wine. You will cook for 35 minutes until the wine reduces to about 1 1/2 cup.


Step 3 Braising & Cooking

12 shallots peeled and cut in half
4 carrots peeled and cut in to 3 inch pieces
10 cloves of garlic
Salt & Pepper to taste.


Remove ribs from marination.
Discard wine and herb mixture.

Pat meat dry with a paper towel. Cut ribs in 1/3rds between bones on an angle.

Heat a cast iron braising pot on stove at medium flame for 5 minutes. Run kitchen fan and DO NOT ad any oil to pan.

Place ribs in pan, spaced nicely apart. Cook for 4 minutes on each side to brown. Do browning in bunches and set aside browned meat on a plate.


Set your oven to 350 degrees.

When all meat is completely braised you will then add shallots, carrots and garlic to the pan. They will brown in the oils left over from the short ribs. After browning for 5-7 minutes, add the ribs and your Red Wine Reduction to the pot. Stir everything on stove top for 4 minutes, then cover. Turn off stove top and remove pot from stove top and place in oven for 1 hour.


Remove pot from oven and carefully place ribs and carrots onto a serving dish.

Drain the wine sauce from the pot using a screened funnel or cheesecloth.

Salt meat & sauce to taste.


Suggested wine pairing: 

Dry Rose, Cabernet Franc or Merlot

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