1-1/2 to 2 lbs boneless short ribs
Coarse Kosher salt
Olive oil
1 or 2 garlic heads, halved crosswise
2 tablespoons tomato purée
2 cups red wine, such as cabernet sauvignon or shiraz (see notes)
2 teaspoons Knorr beef bouillon dissolved in 2 cups hot water
Instructions
1. Prepare the Ribs:
-
Pat the boneless short ribs dry, then season generously with salt and let rest in the fridge for 45 minutes or overnight.
-
In a large oven-safe pot or skillet set over medium-high heat, heat a splash of olive oil.
-
Sear the short ribs on all sides until deep golden brown to develop deep flavor. Cook in batches to prevent boiling the beef. Remove from the skillet and set aside.
2. Add Flavor Base:
-
Add the halved garlic bulbs, cut side down, directly into the now-empty skillet.
-
Stir in 2 tablespoons of tomato purée, scraping the bottom to lift up all the browned bits.
-
Let the purée cook for about a minute to develop sweetness and remove any raw taste.
3. Deglaze and Build the Braise:
-
Pour in the wine red wine and bring to a boil, reducing by half to concentrate the flavor.
Add the meat to the skillet and any juices in the resting plate.
-
Stir in enough of the dissolved beef broth to cover the meat halfway.
Add the bay leaf, rosemary sprig, and thyme.
4. Braise the Short Ribs:
Preheat oven to 350°F.
-
Cover tightly with a lid or foil and transfer to the oven.
-
Braise for 3 to 3½ hours, until the short ribs are fork-tender and deeply flavored.
5. Cook the Carrots Separately:
-
While the ribs finish braising, place the carrots in a pot of lightly salted water.
-
Simmer for 10–15 minutes, until just tender but not soft. Place the carrot in ice water to stop the cooking process. Set aside.
6. Finish the Sauce:
-
Remove the short ribs from the pot and set aside, covered.
-
Strain the braising liquid, if desired, and simmer on the stovetop to reduce into a rich, glossy sauce.
-
For deeper flavor, squeeze out the roasted garlic from the halved bulbs into the sauce and whisk to combine.
7. Assemble and Serve:
-
Return the glazed carrots to the pot with the reduced sauce, gently folding to coat.
-
Plate the mashed potatoes first, then nestle the braised short ribs on top.
-
Spoon over the carrots and red wine sauce.
-
Finish with a generous sprinkle of chopped flat-leaf parsley
Notes from ChatGPT
For braised short ribs, the best type of wine is a dry, full-bodied red wine with good acidity and tannins. These qualities help break down the meat while adding depth to the sauce.
Best Red Wine Types for Braised Short Ribs:
-
Cabernet Sauvignon
-
Classic choice (used in Wolfgang Puck’s version)
-
Bold, tannic, and complex—stands up well to rich beef
-
-
Syrah / Shiraz
-
Deep, peppery, and often smoky
-
Great for adding earthiness and intensity to the braise
-
-
Zinfandel
-
Fruity and spicy with a good balance of acidity
-
Adds a round, rich flavor without overpowering
-
-
Malbec
-
Smooth with dark fruit notes
-
Great middle ground between Cab and Zin—plush and flavorful
-
-
Red Bordeaux Blend (Left Bank)
-
If you want something French, go for a Left Bank Bordeaux blend with more Cabernet Sauvignon
-
Elegant, dry, and aromatic
-
Avoid:
-
Sweet wines (e.g., Port, Lambrusco): too sugary
-
Very light reds (e.g., Pinot Noir): too delicate for the richness of short ribs
-
Heavily oaked wines: can turn bitter after long cooking
Budget Tip:
Use a $10–$15 bottle you'd enjoy drinking. No need for premium wine, but avoid "cooking wine" or anything you'd never sip.
Inspiration
5–6 bone-in beef short ribs
Salt and freshly ground black pepper
Olive oil
1–2 garlic bulbs, halved crosswise
1 heaped tsp tomato purée
1 bottle red wine (not expensive)
Chicken stock (enough to almost cover the ribs)
Optional: 1 bay leaf and a few strands of saffron (mentioned at the end of the transcript)
For the Garnish:
Thick-cut pancetta or lardons (bacon), cut into sticks
Chestnut mushrooms, halved
Fresh flat-leaf parsley, chopped
1. Prepare and Sear the Short Ribs:
Preheat oven to 170–180°C (340–355°F).
Season beef ribs generously with salt and pepper.
In a hot roasting tray or oven-safe pan, drizzle in olive oil and sear the short ribs on all sides until deeply browned. This is key for flavor.
2. Add Flavor Base:
Tuck the halved garlic bulbs cut side down around the ribs.
Add a heaped teaspoon of tomato purée and stir it into the pan to "cook it out" – this removes raw acidity.
3. Deglaze and Braise:
Pour in red wine, enough to surround the ribs. Bring to a boil and reduce by half to intensify flavor.
Add chicken stock until it reaches about an inch below the top of the ribs.
Optional: Add bay leaf and saffron for deeper aroma.
Cover the pan with foil tightly.
4. Slow Roast:
Place in the oven for 3½ hours, allowing the meat to slowly braise and become fall-apart tender.
5. Cook the Bacon and Mushrooms:
In a separate pan, fry the lardons/pancetta until golden and the fat renders off.
Add the chestnut mushrooms, season lightly, and cook until browned and tender.
Set aside.
6. Finish the Sauce:
After removing the ribs from the oven, strain the pan juices.
Push the roasted garlic through a sieve into the juices to enrich the sauce.
Simmer and reduce the liquid slightly for a rich glaze.
7. Serve:
Glaze each short rib individually with the sauce.
Top generously with the crispy bacon and mushrooms.
Sprinkle over chopped flat-leaf parsley for freshness.
Comments
Post a Comment