Red Wine Braised Short Ribs

Some cuts just make sense low and slow. Short ribs have the fat, the bone, and the connective tissue to hold up for hours in the oven, and when you braise them in a good Cabernet, you get something that doesn't need much else. The wine does the work. The braising liquid reduces into a sauce that's worth spooning over everything on the plate.

This is a weekend cook -- plan for a few hours and don't rush the sear.

Prep time 30 Minutes

cook time 3- 4 Hours

serves 4 People

Ingredients

Short Ribs

4 lbs bone-in beef short ribs
Coarse sea salt
Fresh cracked black pepper

Braising Sauce

2 cups Cabernet Sauvignon
4 cups beef or chicken stock
1 white onion, rough chopped
4 stalks celery, rough chopped
5 to 6 whole garlic cloves, crushed
3 sprigs fresh rosemary
2 tbsp unsalted butter

Instructions

Pat short ribs completely dry. Season generously on all sides with coarse salt and fresh cracked pepper.
Heat a large roasting pan over medium-high heat. Sear short ribs on every side until deeply browned all over. Remove and set aside.
In the same pan, add crushed garlic, onion, and celery. Saute until softened, about 5 minutes.
Pour in the Cabernet Sauvignon to deglaze. Scrape up all the brown bits from the bottom of the pan. Let the wine reduce for 10 minutes over medium heat.
Return short ribs to the pan. Add stock until the liquid comes two-thirds up the sides of the ribs. Nestle rosemary sprigs in between the ribs and top with pats of butter.
Cover tightly with a lid or foil and braise in the oven at 350°F for 2.5 to 3 hours, until the meat is fork-tender and pulling away from the bone.
Remove the ribs and ladle braising liquid into a small saucepan. Reduce over medium-high heat until the sauce cuts down by half. Spoon generously over the ribs before serving.