Wine-Braised Short Ribs
This recipe makes good use of a bone-in cut that takes very well to braising. The ribs are marinated overnight in red wine to give them a deep flavor, then the marinade is reduced to a sauce that glazes the meat. You will need to start with more liquid than in other braising recipes, to avoid having to turn the ribs frequently during cooking, but this leaves excess liquid that must be reduced separately later, before it can be used for glazing (all that reducing is advantageous, since it concentrates the flavors for a rich and unctuous sauce). To do this, use a technique called depouillage, whereby the pan is placed off-center over the burner as the liquid simmers, allowing the impurities to collect on one side for easy skimming and discarding.
Recipe information
Yield
Serves 8
Ingredients
For browning meat
For aromatics
For marinating meat
For braising meat
Preparation
Step 1
Brown meat Pat ribs dry with paper towels, then generously season on all sides with salt and pepper. Heat a Dutch oven over medium-high heat for 2 minutes, then add enough oil to barely coat bottom of pan and heat until shimmering. Working in batches so as not to crowd pan, sear ribs until deep brown all over, turning with tongs, about 1 1/2 minutes per side. Transfer ribs to a plate and continue searing the rest, adding more oil as needed. Once all of the ribs have been removed, pour off all but about 2 tablespoons of oil from pot.
Step 2
Cook aromatics Reduce heat to medium and add the onions, celery, carrots, and garlic. Stir occasionally, until beginning to turn golden, about 5 minutes.
Step 3
Marinate meat Deglaze the pot with a cup of the wine, stirring to incorporate the browned bits from the bottom, then pour in the rest of the wine. Once it is simmering, remove the pot from the heat and return the ribs, submerging them partially in the liquid. Add bay leaves, peppercorns, and thyme. Let cool completely, then cover and marinate in the refrigerator for at least 8 hours (or up to overnight), turning the ribs once to ensure they marinate evenly.
Step 4
Braise ribs Heat oven to 300°F. Set pot over medium heat. Add glace de viande, if using, and pour in enough stock (5 to 8 cups) to come almost to top of ribs. When stock comes to a boil, cover and place pot in oven. Check after 30 minutes. If it isn’t bubbling, raise the oven temperature by 25°F. Continue braising until the meat gives little resistance when pierced with a sharp knife, about 2 1/2 hours. Lift out the ribs with tongs or a slotted spoon and arrange in a single layer in a large straight-sided sauté pan.
Step 5
Reduce braising liquid Raise oven temperature to 350°F. Strain the braising liquid through a fine sieve into a clean pot (you should have about 5 cups) and discard the solids. Bring to a rapid simmer, setting the pot slightly off center over one of the burners so that one side of the liquid is bubbling more fiercely than the other; this allows the impurities to collect on the other side, making it easier to skim them from the surface. Simmer (and occasionally skim) until you have about 1 1/2 cups of liquid, 20 to 30 minutes, adjusting the heat as necessary to maintain a steady simmer.
Step 6
Glaze ribs Pour the reduced liquid over the short ribs (it should come about halfway up the sides) and spoon some over the tops. Bake, uncovered, for 20 to 25 minutes, basting every now and then, until the ribs are glistening with glaze and the surrounding liquid is syrupy.
Step 7
Serve Set the ribs on a serving platter and spoon the sauce around the ribs, or serve on individual plates.
Equipment
Step 8
A 6-quart Dutch oven will be just large enough to hold the ribs comfortably as they braise. To finish them in the sauce, you’ll need a large straight-sided sauté pan, or any other pan large enough to hold them in a single layer.
Ingredients
Step 9
Ask your butcher to cut the short ribs into 3-inch pieces, first cutting between the ribs to separate (not across several ribs at once). Basic Brown Stock (page 50) is called for but you could use Basic Chicken Stock (page 41).
