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

Comments

Post a Comment

Popular posts from this blog

Diary of a Grand Vintners Fundraiser Dinner

Image
Bertrand Bouquin , Executive Chef of the Broadmoor Colorado Springs and Chef Paul Schutt of The University of Denver’s HRTM School Photo © 2008 by Christopher J Davies Once a year, we produce the Grand Vintners Fundraiser Dinner, which is undoubtedly the highest profile event at the annual Denver International Wine Festival. 1 00% of the net proceeds all revenue generated from this evening will benefit the John S Davies Scholarship Endowment Fund. The scholarship is dedicated to the memory of my Father who was a talented Chef and Hospitality Manager. Dad died tragically at the age of 26 as the result of a car accident. In it's second year, the John S Davies Scholarship Endowment will directly benefit students of the University of Denver's HRTM School. In 2007, Cristina N.Mariani-May, family prop
Read more

Turtle Soup…The Almost Forgotten Delicacy!

Image
--> The Food And Wine Chain Turtle Soup…The Almost Forgotten Delicacy! By Christopher J. Davies Over a century ago, Turtle Soup was earmarked in many a home cook’s favorite cookbook. It is said this was U.S. President Howard Taft’s favorite food. So seriously did he take this dish that he even selected a special chef for the White House who was a master at cooking a good Turtle Soup. Today a small group of restaurants across the country have Turtle Soup on their regular menus. The largest concentration of restaurants with Turtle Soup on their menus is found in America’s foodiest city, New Orleans! Of the dozen or so restaurants in NOLA making Turtle Soup, Commander’s Place is ground zero for this delicacy. Their creole version is thick and stew-like. It is usually topped off at your table with a drop of sherry. No, it does not taste like chicken, but more like a veal stew. At the helm of Commander’s Palace is Executive Chef Tory McPhail, a young and
Read more

Pastel De Choclo Chiliean Corn & Meat Pie

Image
Pastel De Choclo Chilean Corn & Meat Pie Here's a healthy traditional Chilean dish that is favorite of many locals. It is light and ideal for the summer. Vegans can leave out the chicken. Meat lovers may add more ground beef instead of chicken. Fish lovers may substitute salmon. Recipe Serves 12. 6 large ears of corn, grate the kernels 8 leaves of fresh basil, finely chopped 1 tsp. salt 3 tbsp. butter 1/2-1 cup milk 4 large onions, chopped 3 tbsps. oil 1 lb. (1/2 kg) finely ground lean beef Salt and pepper to taste 1 tsp. ground cumin 4 hard-boiled eggs, sliced 1 cup black olives 1 cup raisins 12 pieces of chicken, browned in hot oil, seasoned with salt, pepper and cumin 2 tbsps. confectioners' sugar All photos (C) 2009 by Christopher J Davies. All rights reserved. Heat the grated corn, chopped basil, salt and butter in a large pot. Add the milk little by little, stirring constantly until the mixture thickens. Cook over low heat for 5 minutes. Leave to one side while you pr
Read more