The Austin Winery Braised Short Ribs

These Short Ribs are best when made the day before! You can not only separate and remove some of the fat but also reduce the sauce into a gravy like consistency making it even more delicious! Ingredients
  • 8 bone-in beef short ribs
  • Kosher salt and freshly ground black pepper
  • 2 tablespoons vegetable oil
  • 2 medium onions – roughly chopped
  • 2 carrots – peeled and roughly chopped
  • 2 celery stalks – roughly chopped
  • 6 garlic cloves – finely minced
  • 3 tablespoons tomato paste
  • 1 bottle red wine (to truly indulge try The Austin Winery’s Violet Crown)
  • 2 cups whole canned tomatoes – broken with hands
  • Bouquet Garni: 8 sprigs flat-leaf parsley, 8 sprigs thyme, 4 dried bay leaves wrapped with butchers twine
  • 4 cups low-salt Beef Stock (very important it is low or unsalted so the liquid is not salty when reduced)
  Directions
  1. Preheat oven to 300°. Season short ribs generously with salt/pepper. Heat oil in a large Dutch oven over medium-high heat. Working in batches, brown ribs on all sides. Transfer ribs to a plate & pour off all but 3 tbsp. drippings from pot.
  2. Add onions, carrots, and celery to pot and cook over medium-high heat, stirring often, until onions are browned. Season with salt and fresh pepper. Add garlic and cook for 1 more minute so the garlic does not burn.
  3. Add tomato paste; cook, stirring constantly, until deep red, 2-3 minutes. Stir in 1 cup of wine and deglaze the pan breaking up any fond on the bottom. Add the rest of the wine and cook 2 minutes until the alcohol is cooked out.
  4. Add the whole tomatoes and the short ribs with any accumulated juices. Taste and re-season if necessary.
  5. Bring to a boil; lower heat to medium-low and simmer until wine is reduced by half.
  6. Add all herbs to the pot and stir in stock. Bring to a boil, cover, and transfer to oven.
  7. Cook until short ribs are tender, 3 – 3 1/2 hours. Transfer short ribs to a platter.
  8. Strain sauce from pot into a measuring cup. Spoon fat from surface of sauce and discard.
  9. Reduce sauce by cooking in a pot on high heat until reduced by half. Season sauce to taste with salt and pepper.
  10. To serve, place a short rib onto a plate with sauce spooned over. Serve with mashed potatoes, pasta, or risotto. Enjoy!