Chef Darius

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Kitchen Essentials

Prepare to embark on a culinary journey that transcends ordinary dining—a tantalizing encounter with Red Wine Braised Short Ribs. Picture succulent, tender ribs bathed in a luxurious red wine reduction, a symphony of flavors waiting to be savored.

Red Wine Braised Short Ribs

Begin the preparation by thoroughly cleaning the vegetables. Peel and chop the 1 White Onion into large chunks. Dice the 3 Celery Stalks into sizable pieces. Peel and chop the 1 Whole Carrot into substantial chunks.

Place 2.5 lbs (4) Beef Short Ribs on the sheet pan. Lather the Beef Short Ribs generously with Cooking Oil to ensure an even coating. Season each side of the ribs generously with Salt and Garlic Pepper, ensuring they are well seasoned on all sides.

Place a Dutch Oven on medium to medium-high heat. Drizzle enough Cooking Oil into the Dutch Oven to cover the bottom of the pot. Add the well-seasoned Short Ribs into the pot, ensuring each piece fits comfortably. Cook the Short Ribs on each side for approximately 2 minutes or until a desirable crust forms. Once the desired crust is achieved, remove the seared Short Ribs from the Dutch Oven and set them aside on a Plate.

After removing the seared Short Ribs from the Dutch Oven, add the prepared Diced Vegetables to the same pot. Mix the vegetables into the remnants and flavors left from the Short Ribs, ensuring they soak up the savory essence. Incorporate 1 tbsp of Tomato Paste into the mixture and blend well with the vegetables and pan drippings.

After the vegetables and tomato paste have cooked for 5 minutes, it's time to introduce the Red Wine. Pour half a bottle of your chosen Red Wine into the Dutch Oven, allowing its bold flavors to mingle with the vegetables and pan drippings. Following the addition of Red Wine, pour in 32 oz of Beef Broth. Allow the mixture to simmer for 5-10 minutes, ensuring a constant mixing to blend the flavors thoroughly.

Return the previously seared Short Ribs to the Dutch Oven. Add Fresh Thyme, Rosemary, and Sage—2 sprigs each—to the pot, enhancing the aroma and flavor profile. Introduce 1 Bulb of Garlic. Cover the Dutch Oven with its lid. Place the covered Dutch Oven into the preheated oven and let the Short Ribs braise for approximately 2.5 hours.

After the 2.5 hours of braising, check the Short Ribs; they should be tender, succulent, and ready to fall off the bone. Carefully remove the Short Ribs from the Dutch Oven and place them onto a separate Plate. To extract the flavorful braising liquid, strain all the broth from the Dutch Oven into a large bowl, ensuring any solids are removed.

In a Sauce Pot placed on medium heat, pour in 1-1.5 cups of the reserved flavorful broth. Add 1 tbsp of Flour to the pot. Whisk the mixture continuously until it thickens to achieve a gravy-like consistency. Once the desired texture is reached, remove the pot from the heat.

Plate 2-3 of the Braised Short Ribs over a bed of your prepared Mashed Potatoes. (My Mashed Potato Recipe Is On My Website). Spoon or pour the Red Wine Gravy generously over the Short Ribs. Sprinkle the dish with Freshly Chopped Chives to add a vibrant touch of freshness and color.

Chef Darius

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