Slow Braised Beef Short Ribs
JUST Cabernet Sauvignon makes this slow braised beef recipe a real winner! Chef Deana Folco Robles shows us a simple fool proof recipe that delivers big flavour every-time.
Ingredients
| Wine | 1 Bottle (1 l) ((JUST Cabernet Sauvignon Wine)) | |
| Vegetable oil | 2 Tablespoon | |
| Short ribs | 6 Small , trimmed | |
| Salt | 1 Pinch | |
| Black peppercorn | 1 Teaspoon , crushed ((+1 pinch freshly ground pepper)) | |
| Flour | 2 Tablespoon , for dredging the ribs | |
| Garlic clove | 10 Medium , peeled | |
| Shallots | 8 Large , peeled, trimmed, rinsed, split and dried | |
| Carrot | 2 Medium , peeled, trimmed and cut into 1 | |
| Celery stalks | 2 Medium , cut into 1 | |
| Onion | 1 Medium , coarsely chopped, with juices | |
| Italian parsley | 6 Medium ((fresh sprigs)) | |
| Thyme | 2 Medium ((fresh sprigs)) | |
| Bay leaves | 2 Medium | |
| Tomato paste | 2 Tablespoon | |
| Beef stock/Chicken stock | 2 Quart |
Directions
GETTING READY
1. Preheat the oven to 350°F.
2. Season the ribs all over with salt and the crushed pepper, then dust the ribs with about 2 tablespoons of flour.
MAKING
3. In a large saucepan set over medium to high heat, pour the wine, allow it to boil until it cooks down by half. Remove from the heat.
4. In a large frying pan, heat the oil over medium-high heat, slip the ribs into the pan and sear for 4 to 5 minutes on each side, until well browned.
5. Transfer the browned ribs to a plate. Remove all but 1 tablespoon of fat from the pot.
6. Lower the heat to medium, and toss in the vegetables and herbs. Brown the vegetables lightly for 5 to 7 minutes.
7. Then stir in the tomato paste and cook for 1 minute to blend.
8. Add the reduced wine, browned ribs, and stock into a pot. Bring to a boil and cover the pot tightly.
9. Place into the oven to braise for about 2 ½ hours, or until the ribs are tender enough to be easily pierced with a fork. Every 30 minutes or so, lift the lid and skim and discard whatever fat may have bubbled up to the surface.
FINALIZING
10. Carefully transfer the meat to a heated serving platter with and keep warm. Boil the pan liquid until it thickens. Season with salt and pepper and pass through a fine-mesh strainer; discard the solids.
SERVING
11. Pour the sauce over the meat and serve with fries.
Recipe Summary
Nutrition Facts
Serving size
Calories 1165Calories from Fat 805
% Daily Value*
Total Fat 89 g136.9%
Saturated Fat 37 g185%
Trans Fat 0 g
Cholesterol
Sodium 861 mg35.88%
Total Carbohydrates 29 g9.7%
Dietary Fiber 4 g16%
Sugars 7 g
Protein 44 g88%
Vitamin A % Vitamin C %
Calcium % Iron %
*Based on a 2000 Calorie diet
