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Red wine-braised short ribs
- John Gregory-Smith
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Serves 6
Easy
Prep: 20 mins
Cook: 4 hrs
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This really is restaurant-quality food at home. Just don’t tell anyone how easy it is. Ask your butcher for bone-in short ribs and let them braise low and slow in the sauce until they are melt-in-the-mouth tender
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Try our red wine braised short ribs, then discover BBQ peanut pork ribs, miso-glazed ribs, lamb ribs and more ribs recipes.
You can make these well ahead of time – simply reheat in the sauce before you serve. Eat with creamy polenta and greens.
Red wine-braised short ribs recipe
Ingredients
Nutrition
-
2 tbsp olive oil
-
6 bone-in beef short ribs (about 2kg)
-
1 large onion
roughly chopped
-
1 large carrot
roughly chopped
-
2 celery sticks
roughly chopped
-
6 garlic cloves
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4 tbsp tomato purée
-
750ml red wine (I used Valpolicella)
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500ml beef stock
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400g tin of chopped tomatoes
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2 large rosemary sprigs
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parmesan rind (optional)
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80g butter
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300g quick-cook polenta
-
80ml double cream
TO SERVE
-
green beans
steamed
-
cavolo nero
steamed
Nutrition: per serving
- kcal860
- fat56g
- saturates26g
- carbs16g
- sugars8g
- fibre4g
- protein47g
- salt1.4g
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Method
-
step 1
Heat the oven to 180C/160C fan/gas 4. Heat the oil in a casserole over a high heat. Pat the short ribs dry and season all over with plenty of salt and pepper. Brown the ribs in two batches for 8-10 mins, turning every 2-3 mins, until golden. Remove from the pan.
-
step 2
Reduce the heat to medium and add the onion, carrot, celery and garlic to the pan. Season with plenty of salt and pepper, and mix well. Cook, stirring occasionally, for 6-8 mins until golden. Add the tomato purée, mix well and cook, stirring occasionally, for 1 min until it smells sweet.
-
step 3
Add the wine, stock, tomatoes, rosemary and parmesan rind, if using. Stir and bring to the boil. Put the ribs into the sauce – they should be pretty much covered. Bring to the boil, then cover the pan and put into the oven for 3 hrs-3 hrs 30 mins until the meat is falling off the bones and can be pulled apart with two forks.
-
step 4
Remove the ribs from the casserole and cover with foil. Put a sieve over a mixing bowl and pour in the sauce to remove all the veg. Return the sauce to the pan and bring to a simmer – you can now reduce it a little if needed. To finish, add 30g of butter and stir. Check the seasoning and adjust to taste.
-
step 5
Meanwhile, whisk together the polenta and 1.2 litres of boiling water in a pan over a medium-low heat until thick. Add the remaining 50g of butter, cream and loads of salt and pepper. Whisk together until smooth.
-
step 6
To serve, pile the polenta onto six serving plates and top each with a short rib. Drizzle over the sauce and serve with steamed greens on the side.
More ways with polenta
Authors
John Gregory-Smith
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