Short Ribs Braised in Wine

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Short ribs braised in wine is classic winter comfort food. Pick a day you’re planning to hang around the house for several hours. There isn’t that much work to do, but the first stint in the oven takes nearly an hour and the second, two and a half. Your main job will be to simply savour the aromas wafting out of your kitchen! Though you could eat the short ribs the same day you cook them, they are even better when made a day or two ahead.

If you’ve ever had short ribs, you know they are like mini pot roasts of the most succulent sort! But (Isn’t there always a but?) they are so meltingly tender and delicious after long, slow cooking because they have so much fat. But I do something about that at four different stages, so what you end up with is really quite good for you after all.

Most recipes I’ve seen for braised short ribs just have you taking the short ribs out of the package, briefly browning them on the stove, popping them in the oven, and then serving them up after a mere skimming of the braising liquid. That just doesn’t cut it with me!

First, I trim off lots of the visible fat. Second, I put them in the oven for a long stretch of flavor-building browning, which produces lots of fat you can drain away. Third, after braising, I put the strained braising liquid in the refrigerator and let the fat rise to the top and solidify for easy removal. Fourth, I remove lots of fat while I’m separating the meat from the bones.

I know it sounds like it, but it really isn’t all that much work. And the end result is worth it. Especially when you’re using really good short ribs like the organic grass-fed short ribs sent to me by Rocky Mountain Organic Meats, a company that incorporates environmentally friendly agriculture practices, healthy land stewardship and–most important to me–the ethical treatment of animals into their production of certified organic, grass-fed and grass-finished beef.

Short ribs are sometimes served on a bed of polenta or noodles, both delicious, but I prefer mine on a bed of creamy smooth mashed potatoes. Which do you prefer?

Short Ribs Braised in Wine

(Serves 4)

5 pounds organic grass-fed bone-in beef short ribs
1/2 teaspoon salt, divided
1 teaspoon coarsely ground black pepper, divided
1 1/2 cups drinkable dry red wine
2 tablespoons oil
1 large onion, coarsely chopped
1 large stalk celery, coarsely chopped
2 medium carrots, coarsely chopped
3 tablespoons unbleached all-purpose flour
2 cups lower sodium chicken broth
1 14.5-ounce can diced tomatoes
1/4 teaspoon dried marjoram
1/4 teaspoon poultry seasoning
1/8 teaspoon crushed red pepper flakes

Make day ahead so you can chill liquid and easily remove fat.

1 Preheat oven to 450 degrees. Arrange meat, fattest side down, in single layer in oiled roasting pan; season with 1/4 teaspoon salt and 1/2 teaspoon pepper. Roast 35 minutes; turn and continue roasting for 15 minutes, until very well browned.

Note: You need a roasting pan that can be used on the stovetop as well as in the oven. After frustrating years of making do with cheapie roasting pans, when I finally invested in a “real” roasting pan, I never looked back. It’s theCalphalon LRS1805P Stainless 16-Inch Roaster with Nonstick Roasting Rack, and it can do anything!

2 Transfer ribs to plate; set aside. Reduce oven temperature to 300 degrees. Pour off fat from roasting pan and place roasting pan over burner on medium heat; add wine and bring to simmer, scraping up browned bits. Set aside.

3 In 5-quart Dutch oven, heat oil. Add the onion, celery, and carrots to the pan and cook until soft, about 12 minutes. Stir in flour and cook for 1 minute. Stir in liquid from roasting pan, chicken broth, diced tomatoes,1/4 teaspoon salt and 1/2 teaspoon pepper, and seasonings. Bring to boil and add ribs, completely submerging in liquid; return to boil, cover pan with foil and lid and simmer in 300 oven for 2 1/2 hours.

4 Transfer ribs from pot to 2.5-quart oval Corning casserole. Strain braising liquid into 4-cup glass measure, pressing out liquid from solids; discard solids. Refrigerate for easy removal of fat. When ribs are cool enough to handle, separate the meat from the bones; discard bones.

5 Remove fat from sauce. Add water, if needed, to bring volume of sauce to 2 cups. Pour over ribs in casserole. Refrigerate until one hour before serving time.

6 One hour before serving, heat casserole at 300 degrees for 1 hour. Serve in shallow soup plate over mashed potatoes. Garnish with chopped flat-leaf parsley.
Bill & Sheila’s Barbecue
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