Slow-Braised Boneless Short Ribs with Red Wine Reduction
This delightful recipe for Slow-Braised Boneless Short Ribs is a sumptuous dish that warms the heart and soul. Inspired by the robust flavors presented in Cook's Illustrated magazine, February 2009, this tender beef dish is enhanced with a bold red wine, like Cabernet Sauvignon or Cotes du Rhone, which deepens its savory notes. The short ribs are slowly cooked to perfection, resulting in meltingly tender meat bathed in a rich, velvety sauce. Accompany this dish with a side of buttery egg noodles, creamy mashed potatoes, or crispy roasted potatoes for a complete and comforting meal that serves eight.
8
Servings
437.5
Calories
14
Ingredients
Ingredients
Kosher salt
2 teaspoons
Fresh ground black pepper
1 teaspoon
Boneless beef short ribs
3 1/2 lbs (Trimmed of excess fat)
Vegetable oil
2 tablespoons
Onions
4 cups (Thinly sliced (about 2 large onions))
Tomato paste
1 tablespoon
Garlic cloves
6 medium (Peeled)
Red wine
2 cups
Beef broth
1 cup
Carrots
4 large (Peeled and cut into 2-inch pieces)
Fresh thyme
4 sprigs
Bay leaf
1
Cold water
1/4 cup
Gelatin powder
1/2 teaspoon
Instructions
1
1. Preheat your oven to 300°F and place the oven rack in the upper-middle position. Pat the boneless beef short ribs dry using paper towels. In a small bowl, combine kosher salt and freshly ground black pepper, then generously season the beef on all sides.
2
2. In a heavy Dutch oven, heat 1 tablespoon of vegetable oil over medium-high heat until it begins to shimmer. Add half of the seasoned beef to the pot, ensuring that it is in a single layer. Sear the beef without moving it for 4-6 minutes until it is nicely browned. Flip the beef and cook the other side for an additional 4-6 minutes until browned. If the fat begins to smoke, lower the heat as needed. Transfer the browned beef to a medium bowl and repeat this process with the remaining oil and beef.
3
3. Once all the beef is browned and removed, reduce the heat to medium. Add the thinly sliced onions to the pot and cook, stirring often, for 12-15 minutes until they soften and start to turn a light golden brown. Add water by the tablespoon if the onions begin to darken too quickly.
4
4. Stir in the tomato paste and cook for 2 minutes, allowing it to brown against the sides and bottom of the pot. Add the peeled garlic cloves and cook for an additional 30-60 seconds until fragrant.
5
5. Increase the heat to medium-high and pour in the red wine. Deglaze the pan by scraping the brown bits from the bottom and sides. Allow the wine to simmer and reduce by half, which should take around 8-10 minutes.
6
6. Stir in the beef broth, cut carrots, fresh thyme sprigs, and bay leaf. Return the seared beef along with any collected juices in the bowl back to the pot. Cover and bring to a gentle simmer.
7
7. Once simmering, transfer the Dutch oven to the preheated oven and braise for 2 to 2.5 hours, turning the meat twice with tongs during cooking. The beef should be fork-tender when it's ready.
8
8. While the meat is resting, prepare the sauce. In a small bowl, combine cold water and gelatin, allowing it to bloom for 5 minutes. Transfer the beef and carrots to a serving platter, covering them with foil to keep warm.
9
9. Strain the cooking liquid through a fine strainer into a fat separator, pressing on the solids to extract maximum liquid. Discard the solids and let the liquid settle before skimming off the fat.
10
10. Return the strained liquid to the Dutch oven and reduce the sauce over medium heat until it reaches about 1 cup (5-10 minutes). Stir in the bloomed gelatin and season the sauce with additional salt and pepper as desired. Finally, pour the rich sauce over the short ribs before serving.
Nutrition Information
26.25g
Fat
10g
Carbs
26.25g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is the main cut of beef used in this recipe?
The recipe uses 3.5 lbs of boneless beef short ribs, trimmed of excess fat.
What is the recommended oven temperature for braising?
The oven should be preheated to 300 degrees Fahrenheit.
How many people does this short rib recipe serve?
This recipe is designed to serve 8 people.
What types of red wine are best for the reduction?
A bold red wine like Cabernet Sauvignon or Cotes du Rhone is ideal for this dish.
How long do the short ribs need to cook in the oven?
The beef should braise for 2 to 2.5 hours until it is fork-tender.
Do I need to sear the beef before putting it in the oven?
Yes, searing the beef in vegetable oil for 4-6 minutes per side adds essential flavor and color.
Why should I pat the beef dry with paper towels?
Drying the beef ensures a better sear and prevents the meat from steaming in the pan.
What are some suggested side dishes for these ribs?
They pair perfectly with buttery egg noodles, creamy mashed potatoes, or crispy roasted potatoes.
How do I thicken and enrich the final sauce?
The sauce is reduced on the stovetop and then enriched with bloomed gelatin for a velvety texture.
What is the purpose of adding gelatin to the sauce?
Gelatin provides a rich, silky mouthfeel to the red wine reduction.
How many calories are in a single serving of these ribs?
Each serving contains approximately 437.5 calories.
What aromatic vegetables are used in the braise?
The recipe calls for thinly sliced onions, peeled garlic cloves, and large carrots.
How much protein is in one serving?
There are 26.25 grams of protein per serving.
What is the total fat content per serving?
The dish contains 26.25 grams of fat per serving.
How many carbohydrates are in a serving?
There are 10 grams of carbohydrates per serving.
Which fresh herbs are used for seasoning?
The recipe uses fresh thyme sprigs and a bay leaf for aromatics.
How do I deglaze the Dutch oven?
Pour in the red wine and use a spoon to scrape the browned bits from the bottom and sides of the pot.
What should I do if the onions darken too quickly?
You can add water by the tablespoon to slow down the browning process during the sauté stage.
How do I remove excess fat from the cooking liquid?
Strain the liquid through a fine strainer into a fat separator and skim off the fat after it settles.
Can I use bone-in short ribs for this recipe?
While the recipe specifies boneless, bone-in ribs can be used, though cooking times may vary.
What type of pot is best for this recipe?
A heavy Dutch oven is recommended for its ability to maintain consistent heat.
Is it necessary to bloom the gelatin?
Yes, blooming the gelatin in cold water for 5 minutes ensures it dissolves smoothly into the sauce.
How do I know when the beef is finished cooking?
The beef is ready when it is fork-tender, meaning it yields easily when pierced with a fork.
What role does tomato paste play in the recipe?
Tomato paste adds depth of flavor and helps develop the color of the braising liquid.
Can I make this dish in advance?
Yes, braised short ribs often taste better the next day after the flavors have had time to meld.
How much red wine is required for the reduction?
The recipe requires 2 cups of red wine to be reduced by half.
What should I do with the vegetables after cooking?
The carrots are served with the beef, while the solids from the liquid are strained and discarded.
What is the rack position for the oven?
The oven rack should be placed in the upper-middle position for even cooking.
How much beef broth is used in the braising liquid?
One cup of beef broth is added to the pot along with the wine and vegetables.
Should I cover the pot while it is in the oven?
Yes, the Dutch oven should be covered with a lid to trap moisture and ensure the meat stays tender.