Cook The Book: Red Wine-Braised Short Ribs Recipe

Name: Cook The Book: Red Wine-Braised Short Ribs
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Four 12- to 14-ounce boneless beef short ribs; Kosher salt and freshly ground black pepper; 1/4 cup vegetable oil; 2 carrots, cut into large dice; 2 celery ribs, cut into large dice; 1 yellow onion, cut into large dice; 2 tablespoons tomato paste; One 750-ml bottle dry red wine; 2 cups port; 3 sprigs fresh thyme; 1 sprig fresh rosemary; 1 bay leaf; 2 quarts veal stock or chicken stock; 2 tablespoons sherry vinegar; 2 tablespoons chopped fresh flat-leaf parsley

Servings: persons

Four 12- to 14-ounce boneless beef short ribs
Kosher salt and freshly ground black pepper
1/4 cup vegetable oil
2 carrots, cut into large dice
2 celery ribs, cut into large dice
1 yellow onion, cut into large dice
2 tablespoons tomato paste
One 750-ml bottle dry red wine
2 cups port
3 sprigs fresh thyme
1 sprig fresh rosemary
1 bay leaf
2 quarts veal stock or chicken stock
2 tablespoons sherry vinegar
2 tablespoons chopped fresh flat-leaf parsley

1
Lay the short ribs in a single layer in a shallow baking pan and season generously on both sides with salt. Cover and refrigerate for 2 hours.
2
Preheat the oven to 375 degrees F.
3
Rinse the salt off the ribs and pat them dry with paper towels. Season the ribs with pepper and a light sprinkling of salt.
4
Heat a casserole or braising pan over high heat. When the pan is hot, put the oil in the pan. When the oil is hot, sear the short ribs on both sides until golden brown. Lift the short ribs from the pan and set aside. If the oil is dark, discard it and replace with fresh oil.
5
Reduce the heat to medium high and add the carrots, celery, and onion to the pan. Cook, stirring, for about 8 minutes, or until the vegetables brown and caramelize.
6
Stir in the tomato paste. Reduce the heat to medium and cook for 2 to 3 minutes. Add the wine and port. raise the heat to medium-high, and cook for about 5 minutes, or until the liquid reduces by half.
7
Return the short ribs to the pan and add the thyme, rosemary, and bay leaf. Pour the stock into the pan. Bring to a boil over medium-high heat. Lay a sheet of parchment paper (or aluminum foil) directly on the food and transfer the pan to the oven. Cook for about 2 hours, until the meat is fork tender.
8
Remove the pan from the oven and discard the parchment paper or foil. Add the vinegar. Let the short ribs come to room temperature in the braising liquid.
9
Lift the short ribs from the liquid and set aside on a large plate or bowl, covered, to keep warm.
10
Strain the braising liquid through a fine-mesh sieve or chinois into a saucepan. Bring to a simmer over medium-high heat, reduce the heat to low, and cook for about 15 minutes, or until reduced by a quarter. Using a skimmer or large spoon, skim off any fat that rises to the surface. Season to taste with salt and pepper and pour the sauce over the ribs.
11
Serve immediately or allow to cool to room temperature and then cover and refrigerate for up to 5 days. (If you are serving immediately and the ribs and sauce are not hot enough, reheat gently over medium-low heat for about 10 minutes.) Top each short rib with 1/4 to 1/2 cup of sauce and garnish with the chopped parsley.

264

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: Four 12- to 14-ounce boneless beef short ribs, Kosher salt and freshly ground black pepper, 1/4 cup vegetable oil, 2 carrots, cut into large dice, and more.

Yes, Cook The Book: Red Wine-Braised Short Ribs falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Cook The Book: Red Wine-Braised Short Ribs

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions