1 750 ml red wine ( use a Cotes du Rhone, Pinot Noir or Cabernet)
8 Sprigs of fresh thyme
2 Sprigs of fresh rosemary
2-3 cups of Beef stock enough to cover the top of the short ribs
Salt and Pepper to Taste
1. Everyone loves these Beef Short Ribs Braised in Red Wine. Chunks of rich meat that falls right off the bone, in a deep rich sauce. The perfect Winter night comfort food Cooked long and slow in a rich red wine sauce, these beef ribs are easy enough for midweek, and most definitely grand enough for company. When selecting your beef short ribs ask the butcher to cut the thickest and meatiest ribs they can find. Most beef short ribs are filled with great marbling and renders enormous amount of flavor while cooking. The marbling will render out while cooking and the beef short ribs will shrink in size that is why I look for the thickest short ribs. Salt and pepper all sides of the short ribs, don't be shy with the salt remember they are very thick.
2. I like to use a large Dutch oven for slow roasting these beef short ribs because the Dutch oven holds a great moisture seal and a constant even temperature. Remember you will be adding many cups of braising liquid so use your largest pot. Add olive oil to the bottom of the Dutch oven and turn the stove top burner to medium high. When the oil starts to shimmer brown all sides of the beef short ribs this is an important step you don't want to skip because caramelizing the short ribs gives enormous flavors to the final dish. You also want to work in batches don't place them all in the pan at the same time, I did two batches for browning the Short Ribs. The ribs will render out a lot of fat while browning the meat after you finished browning all the short ribs leave 3 tablespoon of fat in the pan and reserve 2 tablespoons of fat to cook the mushrooms.
3. After removing the beef short ribs from the pan and leaving only 3 tablespoon of rendered fat add the onions and carrots and cook them for about 6 minutes until the onion have released all their juices. It is ok to brown these onions for a more depth of flavor. In the last minute of cooking the onions toss in your minced garlic stir to incorporate everything and cook for 1 minute longer. Add in tomato paste stir to incorporate with all the vegetables and let cook for 1 minute.
4. Next step is to add your whole 750 ml bottle of red wine. The choice of wine is very important since it will be adding amazing flavors to the short ribs. I like to use either a Cotes Du Rhone, Pinot Noir or Cabernet. Today I used a cabernet and the most import tip I can give you is not to buy the cheapest bottle of red wine just because you are cooking with it. Remember the wine will be reducing and that will enhance it's flavors even more so cook with a wine that you would actually drink. That does not mean buy a $100.00 wine just a reasonable wine that you like to drink maybe you call it your everyday wine not special occasion wine. When you add the wine add the bundle of fresh herbs. I use kitchen twine and tie up all the fresh herbs no need to pull the leaves off of all the herbs they will fall off during the cooking process and you will pull the bundle out in the end. Let the wine and herbs simmer and reduce for 10 minutes.
5. After the wine finishes simmer for 10 minutes add the beef short ribs into the Dutch oven. If possible add all the short rib meat side down in the braising liquid and bone side up. Add the beef broth until it reaches the top of the short ribs, this could take 2 or 3 cups depending of the size of your Dutch oven and the size of the beef short ribs. Short ribs are the prefect cut of meat for cooking low and slow this recipe is even adaptable for a slow cooker if you want. Set the lid on the Dutch oven and place in a 325 Degree Fahrenheit oven for 3 hours or until the beef short ribs are fall of the bone tender no knife needed.
6. Right before you pull the beef short ribs out of the oven brown the mushrooms. Add the reserved 2 tablespoons of rendered beef fat to a sauté pan turn on medium high heat and brown the mushrooms this will take around 7 minutes. Great tip for browning mushrooms is not to salt the mushrooms until they are browned because the salt will draw out the moisture and the mushrooms will steam instead of brown. For a thicker gravy add 1 tablespoon of oil to the browned mushrooms then 2 Tablespoon of all purpose flour and let the flour cook out for 1 minute.
7. Carefully remove the tender beef short ribs from the Dutch oven. With a ladle skim off all the rendered fat that will be on surface of the braising liquid. Remove the bundle of herbs. Add the mushroom with flour mixture stir to combine with braising liquid this will thicken up the gravy. Add the beef back in the braising liquid and simmer on the stove top for another 5 minutes. I love to pair this with some creamy garlic mashed potatoes so soak up all the delicious gravy.