Merlot Braised Beef Short Ribs
- 1/4 cup vegetable oil (we use olive)
- 6 lbs beef short ribs or spare ribs (trim of fat and silverskin)
- 1 tbsp Kosher salt
- 2 tsps Black pepper
- 1 large yellow onion, roughly chopped
- 4 cloves, garlic, coarsely chopped
- 1 1/2 cups Red wine, such as Kuhlman Cellars' Merlot
- 1 1/2 cups Beef stock
- 1 28 oz, can of diced tomatoes (or 4 Roma tomatoes chopped)
- 1 tbsp Dijon mustard
- 2 tsps dried Thyme leases or 1 tbsp fresh Thyme leaves
- 1 Bay leaf
See Marta's original recipe: https://senseandedibility.com/merlot-braised-short-ribs
Season, then Sear, the Beef Short Ribs
- First, move your oven rack to the lower half of the oven to accommodate your dutch oven. Preheat the oven to 350°F.
- Heat the oil over high heat in a dutch oven. While you're waiting for the oil to heat up, pat the short ribs dry with a paper towel.
- Season the short ribs liberally on each side with the salt and pepper.
- Once the oil starts to shimmy in the pan, press the short ribs into the pot with your tongs to make sure every bit of surface area comes in contact with the metal.
- Sear the short ribs for 4-5 minutes- without disturbing them- until they develop a nice crust. The meat is properly seared when it moves without sticking to the bottom of the pot.
Sauté the Aromatics
- Once are seared on top and bottom, remove them to a plate. The meat will not be cooked through at this point.
- Decrease the heat to medium-high and sauté the onions and garlic in the pot, using a wooden spoon to stir them around occasionally.
- Sauté the aromatics for 3-4 minutes. You want them to take on a little color and look glossy.
Deglaze the Pot and Finish the Braising Liquid
- Add the wine to the pot, use a flat-edge wooden spoon to scrape up the fond from the bottom. Then stir in the beef stock.
- Add the diced tomatoes with their liquid, the mustard, bay leaf, and thyme leaves. Stir everything together and bring the mixture up to a boil.
- Once the liquid begins to boil, return the short ribs to the pot, ensuring they're partially submerged.
- Cover the pot with the lid and carefully place it into the oven.
- Braise the short ribs for 2 1/2 hours.
Finish the Short Ribs
- Remove the ribs from the pot to a platter and let them cool slightly. Extract and discard the bay leaves.
- In the meantime, use an immersion blender* to blend the sauce until smooth.
- Once the ribs are cool, remove the bone (they should slide out easily). Shred the meat with two forks, or leave the ribs whole.
- Return the meat to the pot and stir to coat the meat in the sauce. Reheat the sauce over low heat if the sauce has cooled too much.
Serve the Merlot Short Ribs nestled in a bed of Cheesy Grits with Garlic, mashed potatoes, or cooked pasta.