Red Wine Braised Short Ribs
- 1 tablespoon extra-virgin olive oil
- 3 pounds bone-in short ribs, about 8 to 9 short ribs
- 2 teaspoons kosher salt
- 1/4 carrots, diced
- 1/2 shallots, diced
- 2 tablespoons tomato paste
- 3 garlic cloves, crushed
- 2 cups dry red wine, I prefer Cabernet Sauvignon
- 1 teaspoon Worcestershire sauce
- 1 tablespoon Dijon mustard
- 2 bay leaves, torn in half
- 1 tablespoon flour
- crumbled gorgonzola, for topping
- chopped fresh parsley, for topping
- 30 minutes before cooking, remove the meat from the fridge. With 1 teaspoon of salt, evenly season the short ribs on all sides. Heat the oven to 350 degrees.
- In a large Dutch oven, heat the oil over high on the stovetop. Once hot, add the short ribs and brown for 2-3 minutes per side, for a total of 4-6 minutes, and set aside. This browning process should be done in 2 to 3 batches to ensure the best browning.
- Lower the heat to medium-low and remove the Dutch oven from the heat. Add the carrots, shallots, tomato paste and garlic to the Dutch oven. Cook off the heat for 2 minutes, stirring occasionally.
- Return the Dutch oven to the stovetop. Add the wine and deglaze the pan. Once the brown bits are scraped from the pan, add the Worcestershire, Dijon, Worcestershire, bay leaves and the remaining 1 teaspoon of salt. Stir well to combine.
- Place the short ribs back into the Dutch oven and increase the heat to medium-high heat. Add more wine as needed to cover the short ribs halfway. Bring the liquid to a gentle boil, cover the Dutch oven, and place it in the oven. Cook for 2 ½ to 3 hours, or until the short ribs are tender. Remove the short ribs from the Dutch oven and place onto a cutting board. Cover with foil. Let rest for 10 minutes.
- Place the pan back onto the cooktop. Bring the remaining liquid to a simmer. Whisk in the flour and let the gravy simmer for 5 minutes, or until thickened.
- Serve the short ribs with Market Street mashed potatoes topped with the gravy and optional gorgonzola and chopped parsley.
This recipe requires a large Dutch oven or braising pan. If you do not have a pan large enough to hold 8 to 9 short ribs, simply decrease the amount of short ribs used.