Recipe: Delicious Red Wine Braised Shortribs

Red Wine Braised Shortribs. These Red Wine-Braised Short Ribs are even better when they're allowed to sit overnight. When done right, red wine braised short ribs can be as delicious as anything. But don't be fooled into thinking there is some fancy technique behind it.

Strain the braising liquid through a fine mesh sieve into a saucepan set over medium-high heat. How To Make Red Wine Braised Short Ribs. Begin by trimming all excess fat off of the exterior of the short ribs (although leave the marbling that goes throughout the meat alone), otherwise, your sauce will be greasy. You can cook Red Wine Braised Shortribs using 12 ingredients and 11 steps. Here is how you cook that.

Ingredients of Red Wine Braised Shortribs

1. You need 8 of beef short ribs.
2. You need to taste of Salt and pepper.
3. It's 1/4 cup of flour.
4. It's 1/4 inch of think slice of pancetta diced.
5. It's 2 tablespoons of olive oil.
6. It's 1 of onion diced.
7. You need 3 of carrots diced.
8. You need 2 of shallots diced.
9. Prepare 2 cups of red wine.
10. You need 2 cups of beef broth.
11. It's 2 sprigs of thyme.
12. You need 2 springs of rosemary.

It's also a good idea to remove any silver. When purchasing the ribs, ask for the thickest, meatiest ones available as they tend to shrink quite a bit once braised. Add red wine and, using a wooden spoon, scrape up any browned or caramelized bits. These braised ribs are even better the next day—on their own or in the delicious sandwich that follows.

Red Wine Braised Shortribs step by step

1. Salt and pepper ribs then dredge in flour.
2. Heath large Dutch oven over medium heat and cook pancetta until crispy.
3. Remove pancetta from Dutch oven.
4. Brown short ribs four at a time in pancetta fat over high heat. Make sure all sides are browned. Remove from Dutch oven.
5. Reduce heat to medium. Add olive oil to Dutch oven. Add onions, carrots, and shallots and cook for 2 min..
6. Add broth and salt and pepper to taste.
7. Submerge ribs in broth and add rosemary and thyme.
8. Place lid over Dutch oven. Cook for two hours at 350 degrees F. Reduce heat to 325 degrees F and cook for additional 30-45 min..
9. When cooled, place Dutch oven in refrigerator for at least 6 hours (overnight is best).
10. After sitting overnight in the fridge, a layer of congealed fat will form on top of the ribs. Skim congealed fat from top and discard.
11. Reheat ribs and serve over creamy polenta.

Plus: More Beef Recipes and Tips. Food and Wine presents a new network of food pros delivering the most cookable recipes and delicious ideas online. Boneless short ribs braised low and slow with red wine and fresh herbs. Remove short ribs and vegetables to a plate. The fat in the gravy should rise to the top, where you can spoon it off and discard.