Red Wine Braised Short Ribs
If I ever find myself with time to spare (which, let’s face it is few and far between), there’s only one thing I feel like doing: braising, baby! Braising is my absolute favorite method of cooking. There's something just so beautiful about searing off beautifully marbled pieces of meat, cooking vegetables in brown, crusty bits, deglazing the pan with rich red wine and letting your Dutch oven do the rest. The result is always fork tender meat with a savory, decadent gravy. Pure bliss!
When I really want to go all out with my spare time it’s gotta be short ribs, baby. This very recipe pulls inspiration from one of my favorite stews using a secret and unusual (yet oh-so-right) ingredient: hoisin sauce. Using a classic short rib braising method, the result is rich, complex and fork tender short ribs with a savory, slightly sweet gravy that you could just melt in.
If you're as into braising as I am, or just in need of an excuse to spend a few hours in the kitchen to create something decadent and soulful, you have to give these short ribs a try. While not required, it is highly recommended that you pair these with my creamy, tangy horseradish mashed potatoes. I'm going to go out on a limb and say they're the best pairing since grilled cheese and tomato soup. That good!
Red Wine Braised Short Ribs
Inspired by Bon Appetit's Mahogany Beef Stew with Red Wine and Hoisin recipe
Ingredients
5 pounds bone-in beef short ribs
2 tablespoons extra virgin olive oil
2 cups yellow onions, chopped
2 cups carrots, chopped
2 cloves garlic, minced
1 can 14.5-ounce can diced tomatoes, undrained
3 tablespoons flour
1/2 cup Hoisin sauce
2 cups red wine, such as a good Cab
2 bay leaves
Kosher salt and black pepper
Fresh parsley, chopped
Directions
Preheat oven to 350°F. Season short ribs generously with salt and pepper - make it rain! Heat oil in a large Dutch oven over medium-high heat. Working in 2 batches, brown short ribs on all sides, about 8 minutes per batch. Transfer short ribs to a plate. Pour off all but 3 tablespoons drippings from pot.
Add onions and carrots to pot and cook over medium-high heat, stirring often, until onions are browned, about 5 minutes. Add garlic and cook for another minute. Add flour and tomatoes; cook, stirring constantly, until well combined and until raw flour cooks off, 2-3 minutes. Stir in wine, then add short ribs. Bring to a boil; lower heat to medium and add bay leaves. Transfer to oven and cook until short ribs are tender, about 2 1/2 hours.
Transfer short ribs to a platter. Serve in shallow bowls over these mashed potatoes with sauce spooned over. Garnish with fresh parsley.
