Braised Beef Short Ribs & Red Wine Reduction
Info
Preparation time:
n/a
Cooking Time:
n/a
Ready In:
5 min
Level of Difficulty:
Very Easy
Servings:
1
Directions
- Preheat to 300 degrees.
- Pat beef dry and season with salt and pepper.
- Heat 1 tablespoon oil in Dutch oven over MEDIUM HIGH heat until smoking.
- Add half of beef and cook until well browned, around 4 minutes.
- Turn beef and cook until well browned, another 4 minutes, reducing heat if fat begins to smoke.
- Repeat with remaining tablespoon oil and beef; set beef aside.
- Reduce heat to MEDIUM and cook onions until softened and starting to brown, 12 to 15 minutes.
- Add tomato paste and cook, stirring constantly, until it browns on sides and bottom of pan, about 2 minutes.
- Add garlic for 30 seconds.
- Increase heat to MEDIUM HIGH, add wine and cook until reduced by half, 8 to 10 minutes.
- Add broth, carrots, thyme and bay leaf.
- Add beef, cover and bring to simmer.
- Transfer pot to oven and cook, turning meat twice during cooking, until fork easily slips in and out of meat, 2 to 2.5 hours.
- Place water in small bowl and sprinkle gelatin on top; let stand at least 5 minutes.
- Transfer meat and carrots to serving platter and tent with foil.
- Strain cooking liquid through fine-mesh strainer into a bowl, pressing on solids to extract as much liquid as possible; discard solids.
- Allow liquid to settle about 5 minutes and strain off fat.
- Return cooking liquid to Dutch oven and cook over medium hear until reduced to 1 cup, 5 to 10 minutes.
- Remove from heat and stir in gelatin mixture.
- Test for seasoning
Ingredients
3 lbs boneless short ribs2 tablespoons grapeseed oil2 large onions, sliced thin from pole to pole1 tablespoon tomato paste6 medium garlic cloves, halved2 cups Cabernet Sauvignon1 cup beef broth4 large carrots, cut into 2-inch pieces4 sprigs fresh thyme1 bay leaf1/4 cup cold water1 teaspoon unflavored gelatin powder