RED WINE-BRAISED SHORT RIBS WITH CARROTS
Everyone loves beef short ribs. Because the meat is well-marbled, a couple of hours' slow cooking keeps it incredibly succulent. This homely combination of beef with carrot, cooked rather plainly, is classic in traditional French cooking, and produces truly delicious results. Like all other braises, this one improves if made a day (or two) in advance of serving, though you can certainly make it all in one go if you wish. Cooking it ahead accomplishes a number of things, not least of which is that it needs only reheating to serve. Another is that refrigerating the braise in its juices always seems to intensify the flavors. Yet one more reason: It is easier to remove the fat on the surface of the liquid when it is cold, rather than trying to skim it from the surface hot.
Provided by David Tanis
Categories main course
Time 3h
Yield 6 servings
Number Of Ingredients 15
Steps:
- Season each rib generously all over with salt and pepper. If time permits, set aside for an hour to let seasoning penetrate meat.
- Heat oven to 350 degrees. Put a large cast-iron skillet over medium-high heat. When pan is hot, add olive oil just to film the bottom. Working in batches so as not to crowd pan, brown a few short ribs at a time on both meaty sides. Reduce heat as necessary to achieve browning gradually; it may take 4 to 5 minutes per side for well-browned ribs. This will guarantee a dark, rich color for the sauce. Transfer ribs to a Dutch oven or deep, wide baking dish. Leave skillet on the heat.
- Use a clove to pin a bay leaf to the rounded side of each onion half. Set the onion cut side down in the skillet and let cut side brown for a minute or two. Transfer onion to pot with ribs.
- Add tomato paste and wine to skillet and bring to a simmer, stirring and scraping with a wooden spoon to dissolve all of the flavorful brown bits, then pour wine mixture over ribs.
- Add broth to Dutch oven, cover and bake for 2 to 2 1/2 hours, until meat is very tender when probed. Remove from heat, uncover and skim fat from surface. (See note.)
- Fill a large saucepan with well-salted water and bring to a boil. Add carrots and simmer until done, but not too soft, about 8 to 10 minutes. Drain carrots, reserving 1/2 cup of cooking water.
- Return saucepan to stove over medium-high heat and add butter. Add leeks, season with salt, and cook, stirring, until barely softened. Add carrots and reserved cooking water. Gently combine, turn off heat and cover for 5 minutes.
- Carefully transfer short ribs to a large, deep serving platter. Bring braising juices to a boil over high heat. If you wish to thicken the sauce lightly, add potato starch mixture and cook 1 minute more. Ladle sauce over ribs.
- Transfer carrot and leek mixture, along with buttery juices, to a serving dish. Sprinkle carrots and ribs with parsley and chives and serve.
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Omais Shaikh
[email protected]The recipe was easy to follow, but the results were not as flavorful as I had hoped.
Simeon ndubuisi Ogbonna
[email protected]I found the recipe to be a bit bland. I added some additional spices to taste.
Montana Ratciffe
[email protected]The short ribs were a bit tough, but the sauce was tasty.
Ugaas Faysal Channel
[email protected]I highly recommend this recipe.
William Vetter
[email protected]This recipe was easy to follow and the results were delicious.
Najeeb120 Abdullah
[email protected]I will definitely be making this recipe again.
Shon Yarde
[email protected]These short ribs were amazing! The meat was so tender and the sauce was perfect.
Farzana Aasif
[email protected]I've made this recipe several times and it always turns out great. It's a perfect dish for a special occasion.
catdog87 me
[email protected]This is my new favorite short rib recipe. The red wine braising liquid infuses the meat with so much flavor.
maya nariman
[email protected]I made this recipe for a dinner party and everyone raved about it. The short ribs were cooked perfectly and the sauce was delicious.
Esther Akpobome
[email protected]These short ribs were fall-off-the-bone tender and the sauce was rich and flavorful. I served them over mashed potatoes and they were a hit with my family.