Description
Tom Colicchio's braised short ribs are slowly marinated in red wine and cooked to meltingly tender perfection. This rich dish, infused with aromatic vegetables and herbs, is ideal served over creamy mashed potatoes or buttered noodles for a comforting and flavorful meal.
Ingredients
Main Ingredients
- 2 tablespoons canola oil
- 6 flanken-style short ribs with bones, cut 2-inches thick (about 4 pounds)
- Kosher salt, to taste
- Freshly ground black pepper, to taste
- 1 large onion, finely chopped
- 2 carrots, sliced
- 3 celery ribs, sliced
- 3 garlic cloves, thickly sliced
- 1 (750-milliliter) bottle dry red wine, such as Cabernet Sauvignon
- 4 thyme sprigs
- 3 cups chicken stock
Instructions
- Prepare the Ingredients: Gather all the ingredients needed for the recipe including the flanken-style short ribs, vegetables, herbs, and liquids.
- Brown the Ribs: Heat canola oil in a large skillet over moderate heat. Season the short ribs with kosher salt and freshly ground black pepper. Add them to the skillet and cook until browned and crusty on each side, about 18 minutes total. Transfer browned ribs to a shallow baking dish in a single layer.
- Sauté Vegetables: In the same skillet, add chopped onion, carrots, celery, and sliced garlic. Cook over low heat, stirring occasionally until the vegetables are very soft and lightly browned, about 20 minutes.
- Add Wine and Herbs: Pour the dry red wine and add thyme sprigs to the vegetables in the skillet. Bring the mixture to a boil over high heat.
- Marinate the Ribs: Pour the hot wine marinade over the ribs in the baking dish. Allow to cool, then cover and refrigerate overnight, turning the ribs once to marinate evenly.
- Preheat Oven and Cook: Preheat your oven to 350°F (175°C). Transfer the ribs and marinade to a large enameled cast-iron casserole. Add chicken stock and bring to a boil on the stovetop.
- Braise: Cover the casserole and place in the lower third of the oven. Cook for 1 1/2 hours until the meat is tender but still intact.
- Reduce Sauce: Remove the cover and continue to braise uncovered for an additional 45 minutes, turning the ribs once or twice. This will reduce the sauce by about half and make the meat very tender.
- Remove Bones and Strain Sauce: Transfer the meat to a clean shallow baking dish, discarding any bones that fall off. Strain the sauce into a heatproof measuring cup and skim off excess fat. There should be about 2 cups of sauce.
- Broil for Glaze: Preheat the broiler. Broil the meat, turning once or twice, until it is glazed and sizzling, about 10 minutes.
- Serve: Plate the meat, spoon the rich sauce over it, and serve immediately. Suggested accompaniments include mashed potatoes, buttered noodles, or crusty bread.
Notes
- Flanken-style short ribs are cut across the bones and can be requested at butcher shops.
- The braised short ribs can be prepared through the initial marinating step and refrigerated for up to 2 days before cooking.
- Pair the dish with a robust Spanish red wine for an enhanced dining experience.
