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Red Wine Short Ribs
Marinated in red wine and fresh herbs, these short ribs are tender, delicious and oh-so-easy to make.
YIELDS
8
Ingredients
- 8 English cut short ribs
- Salt & pepper
- 1 tablespoon vegetable oil
- 2 yellow onions, cut into wedges
- 1 carrot, cut into large chunks
- 1 carrot, cut into large chunks
- 2 sprigs rosemary
- 2 sprigs sage
- 2 whole star anise, optional
- 750ml dry red wine
- 2 cups low sodium beef broth
- 3 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- Mashed potatoes, for serving
Directions
- Heat your oven to 375ºF and place a large, heavy-bottomed pot or Dutch oven over medium-high heat.
- Dry off the short ribs with a paper towel and season with salt and pepper. Add the oil to the pan and sear the short ribs for two to three minutes per side or until golden brown. Remove the short ribs from the pan and set aside on a plate.
- Turn the heat down to medium and add onions, carrots, garlic, rosemary, sage, and star anise. Cook for one to two minutes until fragrant and the veg begins to pick up a little colour.
- Deglaze the pot with the red wine, then add the beef stock. Add the ribs back to the pot with any collected juices and simmer. Cover with a tight-fitting lid (if you don’t have one, seal very well with a few layers of aluminum foil) and transfer to the oven for two hours.
- Carefully remove the ribs from the braising liquid and set aside. Strain out the vegetables and pour the liquid back into the Dutch oven.
- If serving tonight, move on to Step 7. If you are getting ahead, you can return the ribs to the pot of braising liquid and set aside to cool. Cover and store in the fridge for up to three days. To reheat the ribs, remove the fat cat and place the covered pot over medium heat. Bring to a simmer and heat for around 20 to 30 minutes until heated through, then remove the ribs to a plate to keep warm and move on to Step 7.
- Bring the braising liquid to a low boil over medium-high heat. In a small pot or pan, melt the butter over medium heat. Whisk in the flour and cook for one to two minutes until golden brown. Whisk about one to two cups of the braising liquid into the roux, then add the roux mixture to the pot of braising liquid. Whisk to combine and bring everything to a boil. Allow the mixture to cook down until slightly thickened, and coat the back of a spoon.
- Serve the short ribs on mashed potatoes with the reduced braising liquid spooned overtop. Enjoy!
