Red wine Braised
Beef Short Ribs
Class Guide
Estimated Run Time: 45 mins
Short Version
Braising takes more time than talent. You got this! Save money by making these restaurant quality, red wine braised, beef short ribs at home.
Equipment List:
Apron
Kitchen Towels
Cutting Board
Chef's Knife
Measuring Spoons
Measuring Cups
Rubber Spatula
Whisk
Fine Mesh Strainer
Plastic Wrap
Mixing Bowls
Large Heavy Bottomed Skillet
Non-Stick Pan
Sheet Tray w/Parchment
Sauce Pot
Recipes
Red Wine Braised Beef Short Ribs
Yield: 4
Prep time: 30 MinCook time: 2 HourInactive time: 2 H & 30 MTotal time: 5 Hour
Ingredients
Instructions
- 2 hours before you plan on starting the short ribs remove them from their packaging and salt liberally on all sides. Put them on a tray or plate, covered with plastic wrap, and allow them to rest at room temperature until you're ready to begin searing. Do not allow the meat to be at room temperature for more than 4 hours.
- In a large, heavy bottomed skillet (cast iron works great for this) heat the olive oil on high. When it is loose (moving like water, not oil) and shimmering distribute your short ribs around the pan. Placing them bone side up.
- Sear the short ribs until well browned on all sides. Be careful in managing your heat. We want the meat to brown without the bottom of the pan becoming too dark. Remove the pan from the heat and pull the short ribs out onto a plate to rest.
- Return the pan to the stove and add in the carrots, celery and onions (mirepoix). Sauté until the onions have become translucent, ~3 mins. Add the garlic and continue cooking until until fragrant.
- Add the tomato paste to the pan and mix thoroughly to evenly distribute. Continue to cook out the tomato paste on a medium heat until it has darkened noticeably. Again, managing your heat throughout the entire process to ensure that the bottom of your pan doesn't burn.
- Deglaze the pan with the red wine. Pouring it in all at once and scraping the bottom of the pan to lift the fond from the bottom. Once the bottom of the pan is clear, boil out the red wine until it reduces in volume by half.
- Once the red wine is reduced add the short ribs back to the pan along with the beef stock and herbs. Bring to a simmer and set the heat to low.
- In a separate non-stick pan melt the butter on medium heat. Once melted add the flour and cook for 2 minutes. Nice, you made a roux! Add the roux to the skillet with the short ribs. Stir thoroughly to combine so that no lumps remain.
- Cover the skillet with a tight fitting lid or aluminum foil and allow it to continue cooking on low for 90 minutes. Stir occasionally so the bottom of the skillet doesn't burn. Alternatively you can heat the oven to 300°F and place the covered pan on the center rack to finish cooking.
- After 90 minutes check the tenderness of the short ribs. If they are fork tender remove them from the sauce and put them to the side. Using a fine mesh strainer, strain out all the veggies and herbs from the sauce. Season the sauce to taste and serve over top of the short ribs.
Nutrition Facts
Calories
844Fat
45Sat. Fat
18Carbs
17Fiber
3Net carbs
15Sugar
5Protein
67Sodium
3153Cholesterol
207
Goat Cheese Polenta with Roasted Tomatoes and Spinach
Yield: 4
Prep time: 10 MinCook time: 20 MinTotal time: 30 Min
Ingredients
Instructions
- Preheat the oven to 425°F.
- In a medium sauce pot bring the milk to a simmer. Add the polenta and cook for 15 minutes, stirring occasionally.
- Add 1 Tbsp. of olive oil to the cherry tomatoes. Toss to coat and season with salt and pepper. On a sheet tray lined with parchment paper, bake in the oven until the skins split and begin to brown. Remove from the oven and reserve for serving.
- In a small sauté pan add the remaining 2 Tbsp. of olive oil and cook the garlic until softened. Add the spinach and cook until just wilted. Season with salt and pepper and reserve for service.
- Once the polenta has begun to thicken add the goat cheese and season with salt and pepper to taste. Serve immediately with roasted tomatoes and wilted spinach.
Nutrition Facts
Calories
451Fat
23Sat. Fat
9Carbs
46Fiber
2Net carbs
44Sugar
12Protein
17Sodium
496Cholesterol
35
