Braised Short Ribs

Recipe Date: November 17, 2020

Prep Time: 20 Minutes

Cook Time: 165 Minutes

Difficulty: Easy

Measurements: Imperial (US)

PAIR WITH: 2017 Wesley’s Reserve, 2016 Wesley’s Reserve, 2015 William Wesley

These Braised Short Ribs make a great meal and provide a wide range of leftover possibilities, with ingredients from the obvious (short ribs) to the unexpected (raisins).

From the kitchen of: Paige Hansen, Ambassador of Fun

You can also find this recipe in Plate of Food by Laura Timbrook and Paige Hansen.

Ingredients

6 lbs bone-in short ribs
1½ cups onion, chopped
1½ cups celery, chopped
1½ cups carrots, peeled & chopped
3 garlic cloves, halved
2 cups dry red wine
3 cups low-sodium beef broth
2 tbsp tomato paste
1 tbsp instant espresso or instant coffee
½ cup large raisins, mixed (golden and black)
2 tbsp fresh parsley, chopped
3 sprigs fresh thyme
2 sprigs fresh rosemary
Kosher salt, to taste
Fresh ground black pepper, to taste

Directions

Sprinkle ribs with salt and pepper and add to a heavy, oven proof pot.

Add remaining ingredients, tomato paste last before liquids to just cover the ribs.

Cover, cook at 350°F for 2 ½ – 3 hours until tender. Check occasionally to turn the ribs and add more liquid if necessary.

Transfer ribs to plate, spoon fat from surface of sauce, and remove herb sprigs.

Puree sauce with immersion blender until smooth. Season to taste with salt and pepper.

Return ribs to pot and simmer over medium heat to rewarm as needed. reduce heat to medium.

Serve over mashed potatoes and with a glass of Wesley’s Reserve. Enjoy!

Even better if made a day in advance, then reheated. A large batch makes for great leftovers!