To add more flavor, the wine is infused with aromatics and reduced down. Braise the short ribs a day ahead of serving. This will enhance the flavor even more. We recommend serving with mashed potatoes.
Yield: 2-4 servings
For Red Wine Reduction:
1 bottle red wine, cabernet sauvignon
1 leek thinly sliced
1 carrot, chopped
1 celery stalk, chopped
2 garlic cloves, smashed
A few sprigs of parsley and thyme
1 sprig of rosemary
1 oz. of dried chanterelle mushrooms
2 bay leaves
1 tsp. black peppercorns, lightly crushed
3 lbs. bone-in short ribs
1 medium yellow onion, finely diced
1 carrot, finely diced
1 celery stalk, finely diced
2 tbsp. tomato paste
1 tbsp. flour
4-5 cups roasted chicken stock or beef stock
Salt and freshly ground black pepper to taste
Sprig of thyme and rosemary, tied together
High temperature cooking oil, grapeseed or avocado
fresh parsley, chopped
Bourbon, brandy, or cognac
Preheat the oven to 325°F
- Place a pot on medium-high heat and add all the ingredients for the red wine reduction. Bring to a boil and then turn the heat down to a simmer. Cook wine for 20 minutes, strain out solids, and reserve liquid.
- Lay out short ribs on a sheet pan. Generously season with salt and pepper on all sides. Heat a cast iron pot on medium-high heat for 3-4 minutes. Add 2-3 tablespoons of oil to the pot. Working in batches, sear each side of the ribs until a dark golden brown crust develops.
- Once all the ribs are seared, set them aside. Pour out any remaining oil and add a new tablespoon to the pot. Place the pot back on the stove on medium heat, add onions, carrots, and celery. Stir to loosen any brown bits stuck to the bottom of the pan and season with salt and pepper. Cook until the veggies have softened, stir in the tomato paste and cook for about a minute. Add in the flour, mixing until veggies are coated, and then stir in wine reduction.
- Add ribs back into the pot, add just enough stock to slightly cover the ribs, add in thyme and rosemary, and then bring to a simmer. Place the lid on the pot and put in the oven. Cook until the meat is tender but not falling apart, about 2-3 hours depending on the size of the ribs. Remove pot from oven, let cool to room temperature, and place in fridge overnight.
- The next day, remove the ribs from the fridge and scrap off the layer of fat that has solidified on top of the ribs. Reheat ribs on a medium low heat. Ladle out 1-2 cups of the braising liquid through a strainer and into a small sauce pot, bring to a simmer. Taste and adjust the seasoning with salt and pepper. Add a teaspoon or two of honey and an ounce of bourbon. Reduce liquid until it thickens enough to coat a spoon, stir in parsley. To serve, place ribs on a plate or shallow bowl, drizzle with reduced cooking liquid.