The ultimate comfort food, this recipe for Cabernet braised short ribs brings the expensive steakhouse meal into your kitchen. Tender, meaty ribs and luscious sauce are delicious served atop a bed of polenta or mashed potatoes.
- Cooking spray
- 2 pounds beef short ribs
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- 1 teaspoon garlic powder
- 1 ½ cups beef stock
- 1 ½ cups cabernet or dry red wine
- 2 tablespoons tomato paste
- 2 tablespoons worcestershire sauce
- 1 tablespoon red wine vinegar
- 1 tablespoon balsamic vinegar
- 2 stalks celery, cut into 1-inch pieces
- 2 large carrots, cut into 1-inch rounds
- 4 garlic cloves, sliced
- 1 large onion, chopped
- 4 fresh rosemary sprigs
- 4 fresh thyme sprigs
- 2 tablespoons butter
- 2 tablespoons flour
- Preheat the oven to 300 degrees.
- Sprinkle the ribs on all sides with salt, pepper, and garlic powder. Set aside.
- Coat a Dutch oven with cooking spray and heat over medium-high heat. Add ribs to the pan and cook for 8 minutes, turning to brown on all sides. Remove the ribs from the pan.
- Pour the beef stock and red wine into the pan. Using a spatula, scrape all of the browned bits on the bottom of the pan. Bring the liquid to a full boil.
- Whisk in the tomato paste, worcestershire sauce, red wine vinegar, and balsamic vinegar.
- Add the chopped vegetables to the pan and place the ribs on top of the vegetables. The meat should be at least partially covered in liquid. Lay the rosemary and thyme sprigs on top. Cover the Dutch oven and bake in the preheated oven for 3 ½ – 4 hours until the meat is very tender.
- Remove the pan from the oven. Using a slotted spoon, lift out the ribs and vegetables. Place on a large platter and cover with foil to keep warm.
- Strain the cooking liquid through a fine mesh sieve over a large measuring cup.
- Pour the liquid into a fat separator or allow the liquid to separate in the measuring cup and spoon off as much of the fat as possible. Discard the fat and set the braising liquid aside.
- In a medium saucepan over medium heat, melt the butter. Whisk in the flour and cook until the flour is just beginning to turn a pale golden color. Be sure to keep the flour moving to avoid scorching. Carefully pour in the braising liquid and whisk until smooth.
- Continue to cook, whisking constantly, until thickened and all flour taste has cooked off – about 5 minutes.
- Serve the short ribs along side a bit of the vegetables and drizzle the sauce on top.
- Prep Time: 30 minutes
- Cook Time: 4 hours 20 minutes
- Serving Size: 1