- Prep Time: 30 minutes
- Cook Time: 4 hours
- Yield: 2 servings
Short ribs come from the shoulder-adjacent ribs. I buy the boneless short ribs, even though the bones impart flavor, because buying bone-in means paying for a lot more fat and bone ratio to meat. Often, I freeze beef and lamb bones, as well as shrimp and lobster shells, to add flavor to future dishes.
My husband said that these were the best short ribs he had ever set his lips on! Try the alternative to the reduction below for a thick, stewy finish to the sauce. Most European cooks would likely substitute veal stock for the beef broth, and I would too if I knew the veal from which it came was raised free range.
Ingredients
- 1 pound of boneless beef short ribs
- 1 onion, finely chopped
- 2 tablespoons of olive oil
- 3 cloves of garlic, smashed
- 1 large carrot, peeled and sliced
- 2 celery stalks, chopped
- 1 large, vine-ripe tomato, seeded and chopped
- 1/4 cup Madiera wine
- 1 cup cabernet sauvignon or other red Bordeaux wine
- 3/4 cup beef broth
- 2 bay leaves
- kosher or other coarse salt and cracked pepper
- 1 tablespoon of honey
- 2 tablespoons of butter
- broccoli sprouts or watercress, for garnish
Instructions
- Preheat the oven to 325º F.
- In a large Dutch oven, heat the olive oil over medium-high heat. Fry the onions, sprinkled with a bit of salt, until soft and transparent. Add garlic cloves, stir, and cook for 3 minutes.
- Meanwhile, pat dry the short ribs with paper towels, and rub the ribs on all sides with salt and pepper. Add the ribs to the pot, and brown and sear on all sides. Once browned, remove the ribs to a plate and set aside.
- Add the carrot and celery to the pot and cook for 5 minutes, stirring occasionally. Add the tomato and stir.
- Add the Madiera, red wine, beef broth, and bay leaves. Stir to combine. Add the short ribs, and completely submerge them in the liquid. Add more wine or broth at this time if the ribs are not covered. Cover the Dutch oven tightly with its lid and place it in a preheated oven. Cook at 325ºF for 1 hour.
- Reduce oven heat to 230ºF. Check to ensure that the ribs are still submerged in braising liquid. Add more wine to cover if the ribs are no longer completely covered. Cook for 3 hours more.
- Remove the Dutch oven from the oven. Remove the short ribs to a plate. Strain the braising liquid to remove all solids. Return the strained liquid to the pot and simmer on the range top over medium heat to reduce.
- When the sauce is reduced by 1/2, add honey. Stir frequently. Remove from heat and let cool for 5 minutes. Add butter, and stir vigorously. The reduction should have a glossy look. Return the pot to range-top heat and add short ribs to the pot to coat and warm. Don’t let the pot boil.
Alternative:
- To make a thick, stewy sauce rather than the red wine reduction, remove the ribs from the pot. Remove the garlic and bay leaf. Purée the remaining solids and liquid in the pot using a hand blender.
- Pour a pool of the wine reduction or sauce onto each serving plate. Place two ribs on each dinner plate. Garnish each short rib with some broccoli sprouts or watercress.
- Serve immediately.
You can make this meal as elegant or dressed-down as your imagination takes you, based on what you serve as a complement.
You can serve these rich short ribs with macaroni and cheese, potatoes au gratin, polenta, mashed potatoes, couscous, grains, risotto, or any other somewhat rich side dish.
