![Short Ribs Braised in Red Wine with Autumn Vegetables](-/media/images/united-states/widen/recipes/recipe_tile6.jpg?h=875&width=2000&udi=1&cropregion=0,234,2048,1130)
Short Ribs Braised in Red Wine with Autumn Vegetables
Short Ribs Braised in Red Wine with Autumn Vegetables
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Yield: Makes 4 to 6 servings
Ingredients
Ingredients
3 tablespoons chopped fresh thyme2 teaspoons chopped fresh rosemary
1 tablespoon kosher salt
1 tablespoon freshly ground black pepper
5 1/2 to 6 pounds short ribs
Ingredients
1/4 cup vegetable oil, divided
2 small yellow onions, peeled, sliced 1/4-inch thick
2 cloves garlic, peeled, finely chopped
1/3 cup tomato paste
1 (12 ounces) bag peeled baby cut carrots
4 medium parsnips, tops removed, peeled, sliced 1/2-inch thick
2 pounds small red or Yukon Gold potatoes, cut in half
1 bay leaf
2 (750 ml) bottles Cabernet Sauvignon or full bodied wine
Ingredients
2 tablespoons butter
2 tablespoons flour
1/4 cup chopped fresh Italian parsley
1 tablespoon chopped fresh thyme
Salt and freshly ground black pepper, to taste
Preparation Method
The day before serving:
- Combine herbs, salt and pepper in a small bowl. Rub mixture over the entire surface of each rib.
- Place ribs in 2-gallon large plastic bag. Seal. Refrigerate in Sub-Zero refrigerator overnight.
The day of serving:
- Position oven rack to rack position 2. Preheat Wolf oven in BAKE at 275° F.
- Heat a 12-quart stockpot on Wolf cooktop over medium high heat. Add 1 tablespoon oil to the stockpot.
- Adding 4 to 5 ribs at a time, brown each side of the ribs, allowing them to turn a deep, rich brown before removing from stockpot and repeating with remaining ribs. (Add one additional tablespoon oil with each batch.)
- After browning all ribs, pour fat from the stockpot. Add 1 tablespoon oil, onions and garlic and stir. Reduce heat to medium.
- Allow onions to brown slightly and cook until they are soft, stirring occasionally. Stir in tomato paste and continue to cook for another 5 minutes, stirring occasionally.
- Stir in vegetables, bay leaf and wine and bring to a gentle simmer. Add ribs and return to a gentle simmer.
- Make sure the ribs are completely covered by liquid. Cover with tight fitting lid and place in center of oven. Allow to braise for about 3 1/2 hours or until the meat is very tender.
- Remove from oven. Gently transfer meat and vegetables to a baking dish and place in preheated oven.
- Bring remaining liquid to a gentle boil and reduce to about 3 cups.
- In 1 quart saucepan, melt butter over low heat. Stir in flour and cook until lightly brown. Whisk butter mixture into reduced liquid in stockpot to thicken slightly.
- Add parsley, thyme, salt and pepper. Simmer for 15 minutes.
- Divide ribs and vegetables amongst serving plates and ladle 1/2 cup sauce over each. Serve immediately.