This recipe is designed to give you the kind of red wine–braised beef short ribs you'd be served at a good restaurant, featuring fork-tender meat that's glazed in a shiny, deeply wine-flavored sauce. The addition of reduced port wine is a critical step, enhancing the sauce's deep wine flavor while balancing out the dry red wine's sharper acidic and tannic edges. Serve these with mashed potatoes, polenta, or some good crusty bread. You could even remove the bones and shred the beef into the finished sauce to create an absolutely killer sauce for fresh tagliatelle or pappardelle pasta. Show The Secret to Restaurant-Quality Braised Short Ribs Is in the Sauce Recipe Facts
5 (5) Cook: 5 hrs Active: 2 hrs Total: 5 hrs Serves: 4 servings Rate & Comment IngredientsSave Recipe
Directions
Special EquipmentDutch oven NotesYou can use English-cut or flanken-cut short ribs for this recipe. English-cut short ribs are cut such that one rib bone runs along the length of each portion; flanken-cut ribs slice across the ribs so that each piece has cross-sections of several rib bones in it. If using English-cut short ribs, try to find ones that are about 4 inches each in length. If using flanken-cut, make sure that each slab is about two inches thick (flanken-cut short ribs often come in thinner slabs). You can divide flanken-cut ribs between the bones so that you have more manageable pieces to work with. In all cases, look for well-marbled short ribs with a nice meaty portion on each (at least 1 1/2 inches of meat above the bones). A good homemade stock will set like jelly when refrigerated; this natural gelatin helps give the sauce its final consistency; if you don't have good homemade stock, add 1 packet unflavored gelatin per recipe instructions. Make-Ahead and StorageThe braised beef short ribs can be refrigerated in their finished sauce in an airtight container for up to 5 days. Reheat gently before serving. This Recipe Appears In
Nutrition Facts (per serving)2086Calories135gFat38gCarbs154gProtein Show Full Nutrition Label Hide Full Nutrition Label ×Nutrition FactsServings: 4Amount per servingCalories2086% Daily Value*Total Fat 135g173%Saturated Fat 58g291%Cholesterol 574mg191%Sodium 1498mg65%Total Carbohydrate 38g14%Dietary Fiber 7g25%Total Sugars 15gProtein 154gVitamin C 17mg83%Calcium 203mg16%Iron 18mg101%Potassium 2455mg52%*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. (Nutrition information is calculated using an ingredient database and should be considered an estimate.) Can you cook beef ribs in a Dutch oven?Baby back ribs will melt in your mouth when baked in a cast iron dutch oven! They're juicy, fork-tender and delicious!
What is the best cooking method for short ribs?Salt and pepper the bone in beef short ribs. Simply lay the beef (bone side down) in a baking dish, snuggle the ribs close together, cover tightly with aluminum foil, and cook in the oven. Bake bone in short ribs in the oven at 275F for 3 ½ - 4 hours. Go the extra mile.
How do you cook ribs in a cast iron skillet?Heat a cast-iron grill pan over medium-high heat. Add ribs, meat side down; cook until browned, 5 to 6 minutes per side, brushing with sauce during last 2 minutes of cooking. Serve ribs with additional sauce and cooked onions.
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