Red Wine Braised Short Ribs

Ingredients

• 5 lb bone-in short ribs (thick cuts, approximately 8 ribs)
• salt (to taste, for seasoning meat and boiling water)
• black pepper (to taste)
• 4 celery ribs (diced)
• 3 carrots (diced)
• 1 onion (large, diced)
• 1 head garlic (halved crosswise)
• 10 sprigs thyme
• 10 sprigs parsley
• 5 sprigs rosemary
• 1 bay leaf
• 3 tbsp flour
• 1 tbsp tomato paste
• 1 tbsp avocado oil
• 1 bottle Cabernet Sauvignon (750ml)
• 4 cup beef stock
• 2 Russet potatoes (peeled and diced)
• 1 stick butter (melted, for potato puree)
• 0.25 cup heavy cream (warmed, for potato puree)
• 10 oz green beans
• 1 tbsp sliced almonds
• 1 tbsp butter (for green beans)
• 2 garlic (minced, for green beans)

Steps

1. 1

   Preheat your oven to 325°F (165°C).

2. 2

   Pat dry the 5 lbs of bone-in short ribs and season generously with salt and pepper on all sides.

3. 3

   In a heavy-bottomed pot or Dutch oven, heat avocado oil over medium-high heat. Sear the short ribs on all sides in batches until well-browned. Remove the ribs and set them aside.

4. 4

   Add the diced celery, carrots, and onion (mirepoix) to the pot. Season with salt and pepper and sauté until softened.

5. 5

   Stir in the tomato paste and flour. Cook for a few minutes until the color deepens.

6. 6

   Pour in the full bottle of Cabernet Sauvignon to deglaze the pan. Add the short ribs back into the pot.

7. 7

   Simmer for approximately 30 minutes, or until the wine has reduced by half.

8. 8

   Pour in 4 cups of beef stock. Add the thyme, rosemary, parsley, bay leaf, and the halved head of garlic, tucking them into the liquid.

9. 9

   Bring the liquid to a boil, then cover the pot loosely and transfer it to the preheated oven.

10. 10

    Braise in the oven for 3 hours until the meat is fall-off-the-bone tender.

11. 11

    Gently remove the short ribs from the pot. Strain the braising liquid through a sieve, then return the liquid to the stove and reduce until thickened. Season to taste.

12. 12

    For the Potato Puree: Boil peeled and diced Russet potatoes in heavily salted water until very tender. Pass through a fine mesh sieve. Stir in melted butter and warmed heavy cream. Season with more salt if needed.

13. 13

    For the Green Beans: Blanch green beans in heavily salted boiling water for 3 minutes, then immediately transfer to an ice bath.

14. 14

    In a sauté pan, heat 1 tbsp butter and the sliced almonds until the almonds are golden. Add minced garlic and the blanched green beans. Cook until heated through, then season and serve with the toasted almonds spooned over.

Notes

For the best results, use thick-cut short ribs. The braising liquid should be strained and reduced to create a concentrated sauce. Ensure the potatoes are passed through a sieve for a perfectly smooth 'puree' texture.

Nutrition per serving

• main
• dinner
• braised
• beef
• short ribs
• comfort food
• slow-cooked