Red Wine Braised Short Ribs
Probably one of the best dishes on the planet.
Ethan ChlebowskiIngredients
Braised short ribs
- English cut short ribs4-6~2.5 lbs
- Saltto taste
- Cooking oil30 gtwo spoonfuls
- Onions, diced1/2
- Carrots, diced1
- Celery, diced1 stalk
- Tomato Paste30 gtwo spoonfuls
- Red wine500 g2/3 of a bottle
- Beef broth200 gor as needed
- Bay Leaves2
Parmigiano polenta
- Water400 g
- Dried polenta, (yellow corn grits)100 g
- Salt5 ga sprinkle
- Milk30 gtwo spoonfuls
- Parmigiano Reggiano, grated30 ga handful
- Butter20 ga knob
- Black Peppera sprinkle
Gremolata topping
- Parsley, minced2 parts
- Garlic, minced1 part
- Lemon zest1 part
Method
Step 1: Salt the short ribs
Heavily salt the exterior of the short ribs.
Optionally let these dry for at least 3 hours or overnight in the fridge.
When you are ready to move forward with , preheat the oven to 275°F/ 135°C.
Step 2: Sear the short ribs
Set a dutch oven or braising pot over medium-high heat and add the cooking oil.
Once the oil is hot, the short ribs (in batches if needed). Take your time to develop a nice crust on all sides.
Once , set the ribs aside and turn the heat down to medium.
Step 3: Sweat the mirepoix base
Add the diced onion, carrot, and celery along with a big sprinkle of salt.
Stir over medium heat for about 10 to 15 minutes or until the vegetables are nicely .
Add the tomato paste and for about a minute longer or until it turns a deep red.
Step 4: Deglaze
Pour in the wine and scrape the bottom of the pan to any fond that has developed.
Let for 2 minutes longer to slightly the wine.
Step 5: Braise
Return the browned ribs to the pot and add enough of the beef stock (or water) to the pot so it comes 3/4 of the way up the ribs. Bring the liquid to a , cut off the heat, then partially cover with a lid and slide into the preheated 275°F/ 135°C oven.
Let the ribs for roughly 4-5 hours, or enough time for the collagen in the meat to turn into (you'll know when they are fork tender). When ready, pull the pot out of the oven and let it cool until the liquid reaches 140°F/ 60°C and the ribs are cool enough to handle.
Step 6: Rest the ribs overnight
Move the ribs to an airtight container and store them in the fridge.
If desired, you can remove the bone and clean up the ribs before storing.
Strain the cooking liquid into a container and set it in the fridge overnight so the fat congeals to the top.
Step 7: Start the sauce
The next day, remove the fat from the cooled cooking liquid.
Set a pan over medium-low heat and add the liquid to the pan, bring to a and let slowly while stirring occasionally for about 20 minutes.
Keep an eye on it so it doesn't burn!
Feel free to start the polenta as it reduces.
Step 8: Start the polenta
In a sauce-pot, bring the milk, water, and a big pinch of salt to a .
While whisking, add the polenta to the boiling liquid. Stir continuously and boil for 2 minutes.
Remove from the heat and cover. Let the polenta rest covered for 10 minutes to finish absorbing the liquid.
Step 9: Make the gremolata
Meanwhile, prepare the gremolata by mincing 2 parts parsley, 1 part garlic, and 1 part lemon zest and tossing them all together. Set aside.
Step 10: Finish the sauce
When the liquid has and thickened to the point where a trail is left with a spatula, gently add in the short ribs and turn them in the sauce to coat their exterior to bring them up to temperature.
Turn the heat off and set a lid on top to let them gently warm through in the sauce.
Step 11: Finish the polenta
While the short ribs finish warming through, finish and adjust the polenta.
Stir in the butter, the parmesan, a sprinkle of black pepper, and for bonus points, a sprinkle of the gremolata. If the consistency is too thick, you can thin it out with a bit of milk.
If it's too thin, you can it for a bit back on the stove. Taste and adjust with salt if needed.
Step 12: Assemble & serve
To serve, spread a portion of the polenta onto a plate, add a spoonful or two of the reduced sauce, top with a short rib, and more sauce over the top.
Garnish with the gremolata. Devour.
“These are best made at least 1-2 days before serving. The dish reheats super well and is a great option for hosting. Plus, making this dish teaches you the fundamentals of braising.”
Ethan ChlebowskiWatch & Cook
Nutritional Information
Show macros split into…
Recommended: 5 servings
FAQ
Do I have to use red wine?
Nope, you just need enough liquid to the short ribs. The wine adds some acidity and and creates the of the final sauce. You could go with all beef broth, white wine, or just water.
What if I can't find english cut short ribs?
Chuck roast or any other tough braising cut would work as a substitute (In the US, "boneless short rib" is often just sliced up chuck roast. To make sure you're getting actual short ribs, look for a bone-in option).
Why do I need to brine the meat in advance?
If you're in a rush, you can skip this step. the meat seasons it evenly all the way through and helps it stay tender by retaining moisture content throughout the braising process. Dry brining also happens to the surface of the meat, which allows for easier and flavor during the phase.
Can I use different vegetables?
This recipe uses the classic mirepoix base of onions, celery, and carrots. These make for a traditional French flavor profile that pairs with the polenta and red wine. You could use a different combination of aromatics to switch up the profile: onion, garlic, and poblano for a Latin American profile, or bell pepper, celery, and onion for a Cajun-style braise. In those cases, we'd use more broth instead of wine, and adjust the polenta base.
Can I make this without a dutch oven?
For sure. Any deep cooking vessel will work, like a stock pot, as long as you can cover it during . Even if you don't have a lid, you can just use foil.