Tender Fall Apart Short Ribs with Red Wine Sauce
Tender Fall Apart Short Ribs with Red Wine Sauce
Ingredients
For the Short Ribs and Braising Liquid
- 3 cups red wine, dry, full-bodied
- 3 pounds beef short ribs
- 1/4 cup all-purpose flour, seasoned with salt and pepper
- 2 tablespoons duck fat, or other high-smoke point oil
- 1 leek, large, white and light green parts, chopped
- 2 carrot, medium, chopped
- 1 yellow onion, medium, chopped
- 4 fresh thyme sprigs
- 2 fresh rosemary sprigs
- 2 tablespoons tomato paste
- 2 cups chicken broth, homemade or low sodium
- 2 cups beef broth, homemade or low sodium
- 1 teaspoon kosher salt, or to taste
- 1/2 teaspoon black pepper, freshly ground, or to taste
For the Red Wine Sauce Finish
- 4 tablespoons cold unsalted butter, cut into small pieces
For Serving
- 1 cup pasta pastina, uncooked, or other small pasta
- 1 leek, small, white and light green parts, thinly sliced for pasta
- 1/2 cup radicchio, shredded for pasta
- 2 tablespoons finely chopped chives, for garnish
Instructions
- 1
Preheat your oven to 250°F. Pour the red wine into a medium saucepan. Bring it to a boil over medium-high heat and reduce by about half, until slightly syrupy. This will take about 15-20 minutes. Set aside.
⏱️ 20 min
- 2
Pat the beef short ribs dry with paper towels. Season the flour with salt and pepper, then dredge the short ribs in the seasoned flour, shaking off any excess.
⏱️ 5 min
- 3
Heat the duck fat (or oil) in a large Dutch oven or oven-safe pot over medium-high heat. Sear the short ribs on all four sides until a deep brown crust forms. This will take about 3-4 minutes per side. Remove the browned short ribs from the pot and set aside.
⏱️ 15 min
- 4
In the same pot, add the chopped leeks, carrots, and yellow onion. Sauté over medium heat for 8-10 minutes, until softened. Add the tomato paste, thyme, and rosemary, and cook for another 2 minutes, stirring constantly.
⏱️ 12 min
- 5
Return the browned short ribs to the pot with the sautéed vegetables. Pour in the chicken broth and beef broth until the liquid comes up about two-thirds of the way up the meat. Add the previously reduced red wine and season with kosher salt and black pepper.
⏱️ 5 min
- 6
Bring the mixture to a boil over high heat. Once boiling, reduce the heat to low, cover the pot with a cartouche (parchment paper cut to fit) and then a tight-fitting lid. Transfer the covered pot to the preheated 250°F oven and braise for 4 hours.
⏱️ 240 min•🌡️ 250
- 7
After 4 hours, remove the pot from the oven. DO NOT UNCOVER. Let it sit, covered, for 1 full hour. This resting period is crucial for tenderizing the ribs.
⏱️ 60 min
- 8
Carefully uncover the pot. Gently check the meat with a fork to ensure it is fall-apart tender and easily comes off the bone.
⏱️ 2 min
- 9
Carefully remove the short ribs from the pot and set them aside. Strain the braising liquid through a fine-mesh sieve into a clean saucepan, pressing on the solids to extract as much liquid as possible. Discard the solids (vegetables, bones, herbs). Allow the strained liquid to sit for a few minutes, then skim off any fat from the surface.
⏱️ 10 min
- 10
Place the saucepan with the strained liquid over medium-high heat. Bring to a simmer and reduce the sauce until it thickens slightly and coats the back of a spoon, about 15-20 minutes.
⏱️ 20 min
- 11
Remove the saucepan from the heat. Add the cold butter, a few pieces at a time, whisking continuously until the butter is fully incorporated and the sauce is glossy and emulsified. Taste and adjust seasoning if needed.
⏱️ 5 min
- 12
While the sauce is finishing, gently trim any excess gristly bits from the short ribs.
⏱️ 5 min
- 13
Return the trimmed short ribs to the finished sauce and gently heat through over low heat for a few minutes.
⏱️ 3 min
- 14
Meanwhile, prepare your creamy pasta pastina with leeks and radicchio according to your preferred method. To serve, spoon a portion of the creamy pasta onto plates. Place a tender short rib on top of the pasta, generously spooning the rich red wine sauce over it. Garnish with finely chopped chives.
⏱️ 15 min
Kitchen Tools
Nutrition Facts (per serving)
Tender Fall Apart Short Ribs with Red Wine Sauce
For the Short Ribs and Braising Liquid
- 3 cups red wine, dry, full-bodied
- 3 pounds beef short ribs
- 1/4 cup all-purpose flour, seasoned with salt and pepper
- 2 tablespoons duck fat, or other high-smoke point oil
- 1 leek, large, white and light green parts, chopped
- 2 carrot, medium, chopped
- 1 yellow onion, medium, chopped
- 4 fresh thyme sprigs
- 2 fresh rosemary sprigs
- 2 tablespoons tomato paste
- 2 cups chicken broth, homemade or low sodium
- 2 cups beef broth, homemade or low sodium
- 1 teaspoon kosher salt, or to taste
- 1/2 teaspoon black pepper, freshly ground, or to taste
For the Red Wine Sauce Finish
- 4 tablespoons cold unsalted butter, cut into small pieces
For Serving
- 1 cup pasta pastina, uncooked, or other small pasta
- 1 leek, small, white and light green parts, thinly sliced for pasta
- 1/2 cup radicchio, shredded for pasta
- 2 tablespoons finely chopped chives, for garnish
Instructions
- 1
Preheat your oven to 250°F. Pour the red wine into a medium saucepan. Bring it to a boil over medium-high heat and reduce by about half, until slightly syrupy. This will take about 15-20 minutes. Set aside.
⏱️ 20 min - 2
Pat the beef short ribs dry with paper towels. Season the flour with salt and pepper, then dredge the short ribs in the seasoned flour, shaking off any excess.
⏱️ 5 min - 3
Heat the duck fat (or oil) in a large Dutch oven or oven-safe pot over medium-high heat. Sear the short ribs on all four sides until a deep brown crust forms. This will take about 3-4 minutes per side. Remove the browned short ribs from the pot and set aside.
⏱️ 15 min - 4
In the same pot, add the chopped leeks, carrots, and yellow onion. Sauté over medium heat for 8-10 minutes, until softened. Add the tomato paste, thyme, and rosemary, and cook for another 2 minutes, stirring constantly.
⏱️ 12 min - 5
Return the browned short ribs to the pot with the sautéed vegetables. Pour in the chicken broth and beef broth until the liquid comes up about two-thirds of the way up the meat. Add the previously reduced red wine and season with kosher salt and black pepper.
⏱️ 5 min - 6
Bring the mixture to a boil over high heat. Once boiling, reduce the heat to low, cover the pot with a cartouche (parchment paper cut to fit) and then a tight-fitting lid. Transfer the covered pot to the preheated 250°F oven and braise for 4 hours.
⏱️ 240 min•🌡️ 250 - 7
After 4 hours, remove the pot from the oven. DO NOT UNCOVER. Let it sit, covered, for 1 full hour. This resting period is crucial for tenderizing the ribs.
⏱️ 60 min - 8
Carefully uncover the pot. Gently check the meat with a fork to ensure it is fall-apart tender and easily comes off the bone.
⏱️ 2 min - 9
Carefully remove the short ribs from the pot and set them aside. Strain the braising liquid through a fine-mesh sieve into a clean saucepan, pressing on the solids to extract as much liquid as possible. Discard the solids (vegetables, bones, herbs). Allow the strained liquid to sit for a few minutes, then skim off any fat from the surface.
⏱️ 10 min - 10
Place the saucepan with the strained liquid over medium-high heat. Bring to a simmer and reduce the sauce until it thickens slightly and coats the back of a spoon, about 15-20 minutes.
⏱️ 20 min - 11
Remove the saucepan from the heat. Add the cold butter, a few pieces at a time, whisking continuously until the butter is fully incorporated and the sauce is glossy and emulsified. Taste and adjust seasoning if needed.
⏱️ 5 min - 12
While the sauce is finishing, gently trim any excess gristly bits from the short ribs.
⏱️ 5 min - 13
Return the trimmed short ribs to the finished sauce and gently heat through over low heat for a few minutes.
⏱️ 3 min - 14
Meanwhile, prepare your creamy pasta pastina with leeks and radicchio according to your preferred method. To serve, spoon a portion of the creamy pasta onto plates. Place a tender short rib on top of the pasta, generously spooning the rich red wine sauce over it. Garnish with finely chopped chives.
⏱️ 15 min