Public Recipe

    Braised Short Ribs with Red Wine

    Braised Short Ribs with Red Wine

    French

    5.0· 21
    210 min
    Serves 4
    medium
    French

    Ingredients

    Servings
    4
    • 1500 g bone-in short ribs — cut into individual ribs, patted dry (primary protein)
    • 2 tsp salt (mineral seasoning)
    • 1 tsp black pepper (pungent seasoning)
    • 2 tbsp neutral oil (high-smoke point cooking fat)
    • 1 unit onion — diced (aromatic base)
    • 2 unit carrot — diced (aromatic base)
    • 2 unit celery stalk — diced (aromatic base)
    • 4 unit garlic cloves — smashed (aromatic base)
    • 2 tbsp tomato paste (umami concentrate)
    • 500 ml dry red wine (deglazing and braising liquid)
    • 500 ml beef stock (braising medium)
    • 2 unit bay leaf (herbal aromatic)
    • 4 sprigs thyme (herbal aromatic)
    • 1 tbsp parsley — finely chopped (fresh garnish)

    Mise en Place

    0/7

    Process

    1

    sear ribs

    1. 1.Season the short ribs generously on all sides with salt and pepper.
    2. 2.Heat the oil in a heavy-bottomed Dutch oven over high heat until shimmering.
    3. 3.Place the ribs in the pot without overcrowding, working in batches if necessary.
    4. 4.Sear each side for 3-4 minutes until a deep mahogany crust forms.
    5. 5.Transfer the seared ribs to a plate and reserve.
    2

    deglaze with wine

    1. 1.Reduce the heat to medium. Add the onion, carrot, celery, and garlic to the rendered fat.
    2. 2.Cook the vegetables for 5-6 minutes until softened.
    3. 3.Stir in the tomato paste and cook for 1 minute.
    4. 4.Pour in the red wine.
    5. 5.Scrape the bottom of the pot vigorously with a wooden spoon to dissolve all the fond.
    6. 6.Simmer until the wine reduces by approximately one-third, about 4-5 minutes.
    3

    braise low and slow

    1. 1.Return the seared short ribs and any accumulated juices to the pot.
    2. 2.Add the beef stock, bay leaves, and thyme sprigs.
    3. 3.Bring to a gentle simmer on the stovetop.
    4. 4.Cover the pot and transfer to an oven preheated to 160 C (325 F).
    5. 5.Braise for 2.5-3 hours, turning the ribs once halfway through, until the meat pulls away from the bone.
    6. 6.Remove the ribs. Strain the liquid, discard the aromatics, and skim the surface fat.
    7. 7.Return the liquid to the pot and reduce over medium-high heat until it coats a spoon.
    8. 8.Return the ribs to the reduced sauce. Garnish with chopped parsley.

    Plating

    • Arrange the short ribs bone-side up in a wide, shallow bowl.
    • Ladle the reduced sauce generously around and over the ribs.
    • Scatter with fresh parsley. Serve with creamy polenta or mashed potatoes.

    Sensory Checks

    Check

    The seared ribs should have a deep, even crust with no grey patches.

    Heat

    The braising liquid should produce small, lazy bubbles rather than a rolling boil.

    Check

    When done, the meat should slide off the bone with gentle pressure.

    Common Errors

    • ⚠ Overcrowding the pot during searing, causing the meat to steam instead of developing a crust.
    • ⚠ Braising at too high a temperature, resulting in tough, dry meat.
    • ⚠ Not reducing the sauce after braising, yielding a thin, watery result.

    Notes

    • The sear-deglaze-braise sequence is a foundational pattern in classical cooking.
    • Short ribs benefit from overnight resting in the sauce.

    Amanah Compilation

    Engine: Manual test recipe

    Structural completeness: 100%

    Techniques in this recipe