Red Wine Braised Boneless Beef Short Ribs
Pairs well with all Sharp’s Hill red wines
2 ½ lbs. Boneless Beef Short Ribs, Cut into 3” pieces
¾ lbs. Beef Bones (small-medium pieces adds flavor & thickens the sauce)
3 Tbsp. Vegetable Oil
2 Tbsp. Kosher Salt
2 Tbsp. Black Pepper, Course Ground
1 Tbsp. Smoked Paprika
1 cup Chopped Onion (1/2” even cuts)
¾ cup Chopped Carrots (1/2” even cuts)
¾ cup Chopped Celery (1/2” even cuts)
4 each Garlic Cloves,
4 each Bay Leaves
½ cup Chopped Italian Parsley (reserve stems for sauce)
2 quarts Beef Stock or Broth
1 bottle Good, Drinkable Red Wine (not “cooking wine”)
1 Can Diced Tomatoes
1 Tbsp Worcestershire Sauce
* Read directions in their entirety first, before beginning to cook
Preheat oven to 350 degrees. In a large Dutch oven or heavy bottomed pot, pour enough of the oil to evenly cover the bottom of the pot & turn on high. Season ribs with salt, pepper & paprika evenly on both sides using your hands to press the seasoning into the meat. When the oil in the pot is just beginning to smoke add the ribs & sear on all sides until they form a dark brown crust. Do this in batches if the pot will not sear all the ribs at once.
Remove the ribs from the pot & place on a plate or baking sheet once they have seared & formed a nice crust on all sides. Add the beef bones, carrots, celery & onions to the pot & sauté for 2 minutes until the vegetables are lightly browned. Add the garlic, bay leaf, parsley stems & sauté for another minute.
Remove the pot from the heat & add the red wine to deglaze. Reserve 1 glass of red wine to drink at this point. (Removing the pot from the heat is meant to ensure that the alcohol from the wine will not ignite a fire.) Using a wooden spoon, deglaze the pot making sure to scrape the bottom & stir up all the brown bits. Bring the pot back to a high heat & place the ribs back into the pot. Add the tomatoes, Worcestershire sauce and beef stock & bring to a boil.
Once the pot has been brought to a boil for about 30 seconds, place the pot in the oven & cook for 3 hours until the ribs are very tender. (If you do not have a pot that is oven safe this can be done in two steps by cooking in a pot on the stove & transferring to an oven safe, covered baking dish.) When the ribs are cooked & fork tender, remove the pot from the oven.
Carefully remove the ribs from the cooking liquid & set aside. Using a strainer, strain the liquid discarding the bones & vegetables at this point (all the flavors have been cooked out of the vegetables & they should be mushy). Add the ribs back to the strained sauce to keep warm.
Serve short ribs over mashed potatoes, with plenty of sauce & sprinkle with chopped parsley. Enjoy!