You may also like
Categories:Viewed: 9 - Published at: 6 years ago
Ingredients
- 4 English cut beef short ribs, trimmed (roughly 8 ounces each)
- Kosher salt and freshly cracked black pepper
- 3 tablespoons unsalted butter, divided
- 1 bottle full bodied red wine, such as Cabernet
- 4 cups low-sodium vegetable stock
- 4 cloves garlic, peeled and smashed
Method
- Preheat oven to 325 degrees F.
- Pat ribs dry with paper towels and season with salt and pepper on all sides.
- Heat 2 tablespoons of butter in a large Dutch oven over medium-high heat.
- Add the ribs and brown on all sides.
- Transfer the ribs to a plate, then add the garlic and stir until softened but not brown, about 1 minute.
- Carefully pour in the wine, bring to a boil and cook until reduced to about 1 cup.
- Add the ribs and any juices they have released back to the pot along with the stock.
- Reduce the heat and bring to a simmer, then cover the pot and transfer it to the oven, to braise, until the meat easily falls off the bone, about 3 hours.
- Transfer the ribs to a plate and tent with foil to keep warm.
- Strain the braising liquid through a fine mesh sieve into a saucepan set over medium-high heat.
- Simmer the liquid, skimming fat as necessary, until thickened, about 10 minutes.
- Remove from the heat and whisk in the remaining 1 tablespoon of butter.
- Taste for seasoning and adjust, if necessary.
- Transfer the ribs and sauce to a serving dish and serve.
