Bistro Braised Short Ribs with Red Wine Jus
Servings Prep Time
8-10people 1hour
Cook Time Passive Time
5-6hours 5-6hours
Servings Prep Time
8-10people 1hour
Cook Time Passive Time
5-6hours 5-6hours
Ingredients
  • 5pounds beef short ribsbone-in
  • 1tablespoon olive oil
  • 2medium Celery Stalksfinely diced
  • 1large carrotpeeled and finely diced
  • 1/2large onionfinely diced
  • 5medium garlic clovesminced
  • 1tablespoon Herbs de Provence
  • 2tablespoons tomato paste
  • 4cups beef stocklow-sodium
  • 2 cups dry red wine
  • 1tablespoon sea salt
  • 1tablespoon ground black pepperplus 1 teaspoon, reserved
  • 1 bay leaf
  • 4sprigs fresh thyme
Instructions
  1. Position top oven rack in the middle. Preheat oven to 325 degrees.
  2. In a Dutch oven or another large, heavy-bottomed, oven-safe pan, heat olive oil over medium-high heat.
  3. Dry the short ribs with a paper towel. Season with 1 teaspoon salt and 1/2 teaspoon pepper.
  4. Brown the short ribs on all sides, 2-3 minutes per side. Remove from pan and set aside. Do not crowd the pan–only 4-5 ribs in the pan at a time.
  5. Turn the heat to low. Add onion, celery, carrots, Herbs de Provence, and bay leaf. Cook until the vegetables are translucent.
  6. Stir in the garlic and cook until fragrant, about 1 minute.
  7. Stir in the tomato paste. Turn heat up to medium-low and cook another 2-3 minutes.
  8. Add wine to the pan. Stir and scrape up brown bits from the bottom of the pan. Simmer for 3-4 minutes until the wine is slightly reduced and sauce is thickened.
  9. Add the beef stock, remaining salt, remaining pepper, and fresh thyme sprigs. Increase heat to medium-high to bring to an aggressive simmer.
  10. Add the browned ribs to the sauce, taking care to nestle most of the meat into the sauce. Cover the Dutch Oven and cook for 4 to 5 hours or until the meat is buttery fork tender and is falling off the bone.
  11. Remove the ribs from the pan. Pour pan sauce into a fat separator. Discard fat.
  12. Adjust salt and pepper to taste.
  13. Plate ribs and top with de-fatted pan sauce. Serve with whipped potatoes or mashed cauliflower.
Recipe Notes

Check the ingredients and/or manufacturer’s website to ensure herbs and spices are gluten free.

May we suggest? Serve with our whipped cauliflower.

Recipe courtesy of www.sisterspicekitchen.com
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