Ina Garten's Red Wine-Braised Short Ribs
- 5 lb very meaty bone-in beef short ribs, cut into 2-inch chunks
- ¼ cup olive oil, plus more for brushing
- 2½ Tbsp kosher salt, divided
- 1 Tbsp freshly ground black pepper, divided
- 3 cups chopped leeks, white and light green parts (3 leeks)
- 3 cups chopped celery (5-6 ribs)
- 2 cups chopped yellow onions (2 onions)
- 2 cups chopped unpeeled carrots (6 carrots)
- 1½ Tbsp minced garlic (5 cloves)
- 1 (750-ml) bottle dry red wine (such as Burgundy, Côtes du Rhône or Chianti)
- 4 cups unsalted beef stock, preferably homemade or College Inn
- 1 cup canned crushed tomatoes, such as San Marzano
- 1 (11.2-oz) bottle Guinness draught stout
- 6 sprigs fresh thyme, tied with kitchen string
Preheat oven to 425°F. Place short ribs on a sheet pan, brush tops with olive oil, and sprinkle with 1½ Tbsp salt and 1½ tsp pepper. Roast 20 minutes; remove from oven. Reduce temperature to 325°F.
Meanwhile, heat ¼ cup olive oil in a large (12-inch) Dutch oven over medium heat. Add leeks, celery, onions and carrots; cook over medium to medium-high heat 20 minutes, stirring occasionally. Add garlic; cook 1 minute. Add wine, bring to a boil, reduce heat to medium and simmer 10 minutes, until liquid is reduced. Add stock, tomatoes, Guinness, thyme, 1 Tbsp salt and 1½ tsp pepper.
Add ribs to pot along with juices and seasonings from sheet pan. Bring to a boil, cover, and cook in oven 1 hour. Uncover and cook for 1 more hour, until meat is very tender.
Transfer short ribs to a plate with a slotted spoon; discard thyme bundle and any bones that have separated from meat. Simmer sauce on stove for 20 minutes. Skim some of fat off top; discard. Return ribs to pot, heat 5 minutes, and taste for seasonings. Serve hot in shallow bowls spooned over Creamy Blue Cheese Grits, with extra sauce on the side.
Comments
Post a Comment