One Pot Shot: Cabernet Braised Short Ribs Recipe
Anytime I used to see a short rib on the menu at a restaurant, I always ordered it. When I started culinary school, this was one of the first things I learned. The beauty of slowly cooking a piece of meat, waiting for the aromas to permeate the kitchen over several hours, is undeniably perfect. Maybe my innate love for a braised beef dish comes from my bohemian roots where goulash reigns supreme, but this recipe will help you take it up a notch. Enjoy this meaty One Pot Shot!
INGREDIENTS:
3 ea short rib, bone-in (My FAVORITE beef is Snake River Farms Wagyu Short Ribs)
1 ea yellow onion
4 tbsp tomato paste
2 ea garlic cloves
1 ea bay leaf
1 ea thyme sprig
1 ea rosemary sprig
1 bottle cabernet red wine
1 tbsp neutral oil
TT salt
TT pepper
DIRECTIONS:
To prep: Generously season the short ribs with salt and pepper. Peel and large dice the onion. Smash the garlic.
To sear ribs: Heat up a dutch oven (I LOVE my Le Creuset) with 1 tbsp of oil. Once hot, place the short rib in the pan to develop a golden brown sear. Pro Tip: Developing a deep color allows the beef to develop more flavor. This is known as the Maillard reaction, which is basically a chemical response from the amino acids and sugars in the meat. Once the ribs are seared on all sides, take the beef out of the pan and set aside.
To prepare the cooking liquid: In the same pot, use the beef fat to saute the onions and garlic. Add the tomato paste and let this caramelize slightly. Pour in the red wine a little at a time and scrape all the golden brown goodness from the bottom. We call this “fond,” this is ALL flavor! Reduce the wine by half.
To braise the beef: Once the liquid is reduced, add the beef back to the pot. Add the aromatics (these are the herbs). Bring this all to a simmer and cover. Put the pot in a 225°F oven for 5-6 hours, or until fork tender. Pro tip: Be careful not to ever boil the liquid while the short ribs are in it, this will cause the short ribs to become quite tough.
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