Cabernet-Braised Beef Short Ribs Cooked

Serves 4

This is a wonderful winter dish that can be served with any big red wine. I like to remove the bones, roll the short ribs and tie it with a piece of string before cooking. This gives it a nice presentation. It is just as good and quicker to cook with the bones in. Either way, I am sure you’ll enjoy this dish on a cool winter night.

Braised and stews are best served the following day. The flavors have a chance to blend and the meat has a chance to rest. I time allows, I roll and tie the short ribs, then braised them and let them sit overnight in the braising liquid. The next day, I make my sauce from the braising liquid and re-warm the beef.

  • 2.5 pounds  Beef short ribs, bones removed
  • 2 Tablespoons Canola oil
  • to taste salt and pepper
  • 2 teaspoon olive oil
  • 1 Tablespoon butter, salted
  • 1/2 cup leeks, cleaned and chopped
  • 6 each large garlic cloves, peeled and smashed
  • 1/2 each medium carrot, peeled and sliced
  • 1 each large portabella mushroom, gills removed & sliced
  • 1/2 cup cabernet sauvignon
  • 1 cup chicken stock
  • 1/2 teaspoon balsamic vinegar
  • 8 each  thyme sprigs
  • 12 each nicoise olives, pits removed, left in large pieces

Directions

Pre-heat oven to 350 degrees.

Place oil in medium-sized cast iron skillet or sauté pan. Warm the pan over a medium flame Season the beef with salt and pepper. When they oil is hot add the short ribs and sear them so they are brown on all sides. This should take about 8 minutes.

Lower the heat and remove the beef. Add olive oil and the butter, then add the leeks, garlic, carrots and mushrooms. Add a pinch of salt, stir and cover. Cook for 5 minutes, until the leeks and mushrooms have softened.

Add the wine and turn the heat to medium-high. Reduce the wine by half, add the chicken broth, balsamic and thyme. Simmer and return the beef to the pan. Cover and place in the oven for 1 hour.

Remove the pan and cover, and add the olives to the skillet. Cover again and cook for another 20-30 minutes until the beef is very tender. By this time, the “sauce” should be very flavorful and there should be about 1 1/2 cups of sauce in the bottom of the skillet. Taste the sauce and season if needed with little additional salt, but be careful not to add too much.

If you have the time, let it cool then refrigerate overnight. The next day, you can remove any fat that has come to the surface of the sauce. Remove the beef, warm the sauce, and adjust the seasoning to your liking. Sear one side of the beef if you like and then rewarm the beef in the sauce.

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