Red Wine & Port Braised Short ribs

Red Wine & Port Braised Short ribs
DifficultyBeginner

A brilliantly simple way to jazz up lemon sol

Yields4 Servings
Prep Time50 minsCook Time5 minsTotal Time55 mins
 24 lbs Boneless short ribs
 12 sticks Butter
 2 Frozen garlic cubes
 Salt & pepper
 2 Shallots finely diced
 5 tbsp Flour
 2 cups Josh* Cabernet Sauvignon
 2 cups Tawny Port
 3 cups Beef stock
Mashed Potatoes
 Yukon gold potatoes
 1 stick Butter
 Salt
 Heavy Cream
 Whole Milk
Roasted Asparagus
 Asparagus
 Butter
 Salt & Pepper
 ½ Lemon
1

Preheat the oven to 325

Salt and pepper the short ribs on both sides. Add 1 tbsp of butter to a cast iron skillet and brown on all sides for about 6-8 minutes. Transfer to a platter.

Using a large cast iron Dutch oven over medium-high heat, melt the butter and garlic. Add the ¾ of the shallots and stir for a few minutes until soft. (I always add salt and pepper to the melting garlic and butter) Add 3tbsp of flour and stir until a paste is formed; about 2-3 minutes. Add the wine to the pan and whisk until a thin gravy forms. Scraping the bottom to release the bits from the bottom then add the rest of the liquids. Bring to a boil. Add the short ribs and transfer to the oven for 2.5 hours.

When you’re at 2.5 hours, take the Dutch oven out and transfer to the stove. Remove ¾ of the liquids and reserve 2 cups of it for the gravy. Let the ribs simmer with the remaining liquids on low-medium heat alternating sides to ensure browning on both sides.

2

For the wine gravy:

Melt 1-2 tbsp of butter, add remaining shallots, and salt and pepper. Sauté a few minutes and add 2 tbsp of flour and form the rue. Add braising liquids with a splash of wine and port to the mixture. Whisk for 3 minutes on medium heat until thickens. Turn the heat down once you reach the desired consistency.

3

For the potatoes:

Peel the potatoes and dice in half. Add to medium high heat with salt for 30-45 minutes. Drain, and add to mixer. Add the 1 stick of room temperature butter and salt and gradually add the liquids on lower speed. Mix on high for 3-4 minutes.

4

For the asparagus:

Melt 2 tbsp of butter in the microwave. Slather the asparagus with your hands. Add salt and pepper and squeezed lemon juice. Roast for 15 minutes and broil for 3-5 minutes for crispier greens.

Ingredients

 24 lbs Boneless short ribs
 12 sticks Butter
 2 Frozen garlic cubes
 Salt & pepper
 2 Shallots finely diced
 5 tbsp Flour
 2 cups Josh* Cabernet Sauvignon
 2 cups Tawny Port
 3 cups Beef stock
Mashed Potatoes
 Yukon gold potatoes
 1 stick Butter
 Salt
 Heavy Cream
 Whole Milk
Roasted Asparagus
 Asparagus
 Butter
 Salt & Pepper
 ½ Lemon

Directions

1

Preheat the oven to 325

Salt and pepper the short ribs on both sides. Add 1 tbsp of butter to a cast iron skillet and brown on all sides for about 6-8 minutes. Transfer to a platter.

Using a large cast iron Dutch oven over medium-high heat, melt the butter and garlic. Add the ¾ of the shallots and stir for a few minutes until soft. (I always add salt and pepper to the melting garlic and butter) Add 3tbsp of flour and stir until a paste is formed; about 2-3 minutes. Add the wine to the pan and whisk until a thin gravy forms. Scraping the bottom to release the bits from the bottom then add the rest of the liquids. Bring to a boil. Add the short ribs and transfer to the oven for 2.5 hours.

When you’re at 2.5 hours, take the Dutch oven out and transfer to the stove. Remove ¾ of the liquids and reserve 2 cups of it for the gravy. Let the ribs simmer with the remaining liquids on low-medium heat alternating sides to ensure browning on both sides.

2

For the wine gravy:

Melt 1-2 tbsp of butter, add remaining shallots, and salt and pepper. Sauté a few minutes and add 2 tbsp of flour and form the rue. Add braising liquids with a splash of wine and port to the mixture. Whisk for 3 minutes on medium heat until thickens. Turn the heat down once you reach the desired consistency.

3

For the potatoes:

Peel the potatoes and dice in half. Add to medium high heat with salt for 30-45 minutes. Drain, and add to mixer. Add the 1 stick of room temperature butter and salt and gradually add the liquids on lower speed. Mix on high for 3-4 minutes.

4

For the asparagus:

Melt 2 tbsp of butter in the microwave. Slather the asparagus with your hands. Add salt and pepper and squeezed lemon juice. Roast for 15 minutes and broil for 3-5 minutes for crispier greens.

Red Wine & Port Braised Short ribs

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