Braised 🍖 Beef Short Ribs With Red Wine Reduction 🍷
My braised beef short ribs with red wine reduction recipe is by far the most involved recipe in this cookbook, but all the effort will pay off, and you will have a flavor experience like you never have before with a home-cooked meal. You can make it easier by preparing the port wine reduction and aromatics in advance and having everything ready before you start cooking.
You can use English-cut or flanken-cut short ribs for this recipe. English-cut short ribs are cut such that one rib bone runs along the length of each portion (My preference); flanken-cut ribs slice across the ribs so that each piece has cross-sections of several rib bones in it. If using English-cut short ribs, try to find ones that are about 4 inches each in length. If using flanken-cut, ensure each slab is about two inches thick (flanken-cut short ribs often come in thinner slabs). You can divide flanken-cut ribs between the bones so that you have more manageable pieces to work with. Look for well-marbled short ribs with a nice meaty portion on each (at least 1 1/2 inches of meat above the bones).
This recipe calls for an instant pot, but it can be made without one. However, it will take a bit longer to braise the short ribs versus pressure cooking them.
Grilling the short ribs adds flavor to this dish and can also be done on a cast iron skillet, but I find it faster and easier to clean up when using a grill.
Reducing the port wine to a syrup is simple. However, reducing the entire bottle to only half of a cup takes time. The more surface area you provide for this, the less time it will take to evaporate the water.
When removing the ribs from the pot, they will be very tender, so the bones may slip out; try to hold them together so they do not fall apart as you transfer them. You can also substitute the short ribs for a chuck roast if you so desire. Nevertheless, I would recommend a bone in roast as this will also add more flavor to the final dish.
You can enjoy this recipe as a stand-alone or with a side of mashed potatoes, or if your eating low- carb try it with a side of bacon twists.
Braised Beef Short Ribs Recipe With Red Wine Reduction Recipe
Difficulty Level: 5 out of 5 Meatballs
Prep Time: 2 Hours
Cook Time: 1 Hour
Servings: 5
- 5 pounds of beef short ribs
- 2 celery ribs, washed and rough chopped
- 2 large carrots, washed and rough chopped
- 1 large yellow onion, washed and rough chopped
- 1 bulb of garlic, washed and peeled
- 2 tablespoons of tomato paste
- 1 (750ml) bottle of dry red wine
- 1 quart of beef stock
- 4 sprigs of fresh thyme
- 2 bay leaves
- 1 (750ml) bottle of ruby port wine
- 1 tablespoon of Worcestershire sauce
- 1 tablespoon of coconut aminos
- 1 Shallot
- Salt and fresh ground black pepper to taste
- 2 tablespoons of beef tallow or clarified butter
Allow the short ribs to come to room temperature. Preheat the grill to high. Season the short ribs with salt and pepper on all sides for 3 minutes on each side. Remove from heat and set aside.
Add 2 tablespoons of tallow to the instant pot and set to sauté mode on high. Once the tallow is melted and the pot is hot, add the celery and carrots. Cook for 5 minutes, stirring every few minutes.
Add the onion and shallots to the pot, sprinkle with a pinch of salt to help draw out the moisture in the onions, and continue cooking for another 3 minutes, stirring every few minutes. Then stir in the garlic and continue cooking for about another minute.
Once the garlic has started to release the aromatics, stir in tomato paste and cook for 1 minute longer; lower heat at any point if the contents of the pot threaten to burn.
Deglaze the pot by pouring in the dry red wine and scraping up any browned bits from the bottom and sides of the pot. Bring to a simmer.
Pour the beef stock, coconut aminos, and Worcestershire sauce, then add a pinch of salt and pepper. Stir to mix.
Now add the short ribs, thyme, and bay leaves to the pot and pressure cook on high for 45 minutes, with a 15-minute natural pressure release.
Meanwhile, in a large saucepan, bring the port wine to a very gentle simmer, regulating heat to maintain that simmer. Cook, uncovered, to reduce until syrupy, about 1 hour; should yield about 1/2 cup in volume and set aside.
Carefully remove the short ribs onto on a clean platter and tent with foil.
Skim any accumulated fat from the surface of the braising liquid and discard. Strain braising liquid through a fine-mesh strainer and set over a large bowl, pressing on the solids to extract as much liquid as possible.
Rinse out the pot and return the strained braising liquid to it. Return to heat and bring to a gentle simmer, adjusting heat to maintain a simmer until the braising liquid is reduced to 2 cups. This should take about 1 hour; skim any foam that accumulates on the surface as needed.
Add the port wine reduction to the braising liquid.
The sauce should be thick enough to coat the back of a spoon and leave a trail when you drag your finger through it. If it’s still a little thin, whisk in a slurry of cornstarch and water, and bring to a simmer until thickened slightly.
Season the sauce with salt and pepper to taste.
Return short ribs to the pot, spoon the sauce over and around them to glaze and rewarm them, and serve immediately.
| Nutritional Facts: (Per Serving) Calories 993 Protein 68g Fat 35g Total Carbohydrates 29g |