Beef Short Rib Braised in Red Wine

Well, it was bound to happen. Temperatures just plunged here on the East Coast and when the wind whips across the bay, it is bone chilling! When the weather turns that cold, I find making a nice braise that spends a few hours in the oven the ultimate comfort food. I love making braises through out the winter and one of the most rewarding is this slow red wine braise for beef short ribs. Beef short ribs are one of the most delicious and flavorful cuts of meat. It takes some love and time to bring the best out of this cut in preparation.  First, the ribs are bathed in a brine for a few hours to  add flavor and keep the meat tender while it slowly braises in the oven in a bath of red wine and beef stock with some lovely herbs and vegetables. The final step is a splash of red wine vinegar to balance against the richness of the meat.  The result is a beautiful, complex marriage of flavors. I know this sounds a little theatrical but the results are show worthy!

From by the bay wishing you lovely slow braised food memories!
Maryann

 


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Beef Short Rib Braised in Red Wine

Serves 4-6


For Brine

1 tablespoon pink peppercorns

2 bay leaves

1 cup light brown sugar

1 cup coarse sea salt

6 cups water


For Braise

4 tablespoons olive oil

3 pounds beef short ribs

¼ cup all-purpose flour

1 teaspoon fine sea salt

1/2 teaspoon fresh ground black pepper

2 cups leeks, chopped in rings using the white and light green parts only

1 cup fennel, chopped ( remove fronds, stem and core) 

1 tablespoon chopped garlic

1/2 teaspoon red pepper flakes

1 tablespoon light brown sugar

2 teaspoons fennel seeds

1 tablespoon minced fresh rosemary

1 teaspoon fresh thyme leaves

2 bay leaves

2 tablespoons tomato paste

2 cups beef stock

1 bottle dry red wine

1 tablespoon red wine vinegar

1 teaspoon sea salt

¼ teaspoon fresh ground black pepper


Directions

In a large stock pot add the ingredients for the brine and bring to a boil, dissolving the sugar and salt. Cool completely then add the beef short ribs , cover and refrigerate for 3 to 4 hours. Remove from the refrigerator and remove meat from the brine pat dry and let come to room temperature , before proceeding with making the braise. Mix flour, salt, pepper and paprika in a sealed plastic bag. Add beef  short ribs into the bag and coat with the flour mixture. In a large Dutch oven heat 2 tablespoons olive oil. Sauté the floured beef short ribs until browned. Remove browned meat into a bowl and place to the side. Add remaining olive oil to a pan and sauté the leeks and fennel until both start to soften. Add garlic and red pepper flakes and saute a minute . Add the fennel seeds, rosemary, thyme, and bay leaves. Sauté until fragrant about one minute. Add the tomatoe paste. Deglaze with the wine and stock . Add light brown sugar , salt and pepper and then add the meat. Bring to a boil, then lower heat , cover and simmer until very tender but meat still on the bone, approximately 3 hours. Skim any fat from the sauce and then  add one tablespoon red wine vinegar and simmer another ten minutes. Remove from heat and serve with soft polenta or mashed potatoes.

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