Tender Red Wine Braised Short Ribs
American · Organized from the video by Charlie Anderson
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Ingredients
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Steps
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- 1
Season the 2 lbs of short ribs with a generous amount of salt and pepper. Ideally, do this a few hours to a day in advance to allow salt to penetrate.
💡 A few hours to a day in advance helps the salt penetrate.
- 2
Heat a small amount of neutral oil in a heavy pot over medium-low heat. Add the short ribs, starting with the fatty side down, and brown all sides thoroughly.
💡 The meat doesn't need to be cooked through yet; you are just developing flavor.
🔥 medium-low heat
- 3
Remove the browned meat to a plate. In the same pot, add the chopped onion, carrot, and celery with a pinch of salt. Sauté over medium heat until the vegetables soften.
💡 The veggies will be strained out at the end, so rough chopping is fine.
🔥 medium heat
- 4
In a mortar and pestle, combine the 2 anchovy fillets with 1 tbsp soy sauce, 2 tbsp tomato paste, and 1.5 tbsp flour. Mix until a paste forms.
💡 The anchovy and soy sauce provide deep umami.
- 5
Add the tomato paste mixture to the pot with the vegetables. Cook until the mixture browns and fond forms on the bottom.
💡 The flour helps thicken the sauce.
- 6
Pour in 1/2 bottle of red wine and stir to release the fond. Bring to a boil, then reduce heat to a simmer. Cook until the wine is reduced by half (about 20 minutes).
💡 A decent, drinkable wine is best; don't use anything too expensive.
🔥 boil → simmer⏱ 20 minutes
- 7
Add the 6 sprigs of thyme, 2 bay leaves, 4 sprigs of parsley, 2 sprigs of rosemary, 6 garlic cloves, and enough stock (or the 2 cups of bouillon water) to almost cover the meat.
💡 The stock should almost completely cover the meat.
- 8
Return the short ribs to the pot. Place the lid on, leaving it slightly cracked. Bake in the oven at 350°F for 2.5 to 3 hours until the meat is falling apart.
💡 Flip the ribs halfway through the oven time. The cracked lid helps control moisture and concentration.
🔥 350°F⏱ 3 hours
- 9
Remove the meat to a plate. Strain the sauce through a fine mesh strainer into a bowl to remove all vegetables and herbs.
💡 The vegetables and herbs are meant to be strained out at the end.
- 10
Remove the excess fat from the top of the strained sauce. Taste and season with salt and pepper as needed before serving.
💡 Removing the fat ensures a cleaner sauce.
Tips
- Tougher cuts of meat with fat and connective tissue work best for braising.
- The cracked lid allows moisture to escape, helping to concentrate the sauce.
- If you don't have homemade stock, a bouillon cube dissolved in water works well.
This recipe was organized from the source video's transcript. Amounts follow what the video presents. Source: Charlie Anderson on YouTube