Red Wine-Braised Short Ribs
This recipe is that perfect sweet spot of fun project that doesn't ask too much but rewards you greatly: irresistibly tender, crispy short ribs that fall-off-the bone are are packed with complex flavor. Best served with potatoes, or you can keep things light and balanced with a bright, spicy arugula salad dressed with lemon and olive oil.
Red Wine-Braised Short Ribs
4 cups beef broth
1 yellow onion, peeled and diced into 1-inch pieces
1 large carrot, peeled and diced into 1-inch pieces
1 leek, trimmed and sliced into 1-inch pieces
1 bottle red wine (we like Aver)
2 pounds English cut short ribs
Balinese Truffle Salt (or substitute with kosher)
1/2 cup all purpose flour
1/4 cup canola oil
2 3/4 cup chicken broth
1-3 Days Before Cooking
First, make a Demi Glace. In a large pot over high heat, bring the stock to a boil. Allow to boil and reduce until only ½ cup of stock remains.
Stir in bottle of red wine and diced vegetables and bring to a boil.
Once boiling, use a lighter to ignite, fully cooking off the alcohol.
When the flame has subsided, remove the pot from the heat and set aside to cool to room temperature.
Once the marinade has cooled, place the short ribs into a pyrex container or large bowl and pour the marinade on top. Cover and place in your fridge to marinate overnight (or up to 3 days).
The Day Of (Total time: about 5 hours)
Preheat your oven to 300F.
Cut the parchment paper into a cartouche, or a paper "lid" fit exactly to your oven-safe pan with a steam vent cut in the middle.
Remove the short ribs from your fridge and transfer to a strainer set over a mixing bowl to drain.
Use paper towels to pat the ribs dry and set on a plate, leaving the vegetables in the strainer.
Season the ribs on all sides with Balinese Truffle Salt and dust with flour.
In a heavy-bottomed, oven-safe pan over medium-high heat, heat the canola oil until shimmering.
Place the short ribs into the hot oil and use tongs to flip, browning them on all sides.
Once fully browned, remove the short ribs from the pan and set aside on a plate.
Drain the oil from the pan and return to medium heat.
Add the drained vegetables and cook, stirring, until lightly caramelized.
Add the reserved marinade to the pan and bring to a boil. Skim off the impurities that rise to the top.
Add the chicken broth and bring to a simmer.
Add the short ribs and cover with the cartouche. Cover with a lid or aluminum foil and transfer to your oven to braise for four hours.
Remove the delicious, braised short ribs from the oven and set aside to cool to room temperature, leaving the lid on.
Turn your oven up to 350F.
Gently remove the short ribs from the braising liquid and place them onto a sheet tray with a rack.
Strain the cooking liquid into a medium pot. Place the pot on medium-high heat and reduce to nappe, or until the sauce coats the back of a spoon. Season with salt to taste.
Glaze the short ribs with a small amount of sauce, then transfer to your oven and cook until warmed through and glazed, about 5 minutes.
Remove the short ribs from your oven and serve with a bit more sauce drizzled over top. Bon appetit!!! You just braised short ribs like a pro!!!
This has been by far the Truffle Shuffle class that I learned the most in, and the end result was the best short ribs I have ever had! I would sign up for this class again in a heartbeat to continue to master this one!
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