Merlot Braised Beef Short Ribs
Braise these hearty short ribs in a good quality merlot for best results.
- 1/4 cup vegetable oil
- 6 pounds beef short ribs (trimmed of fat and silverskin)
- 1 tablespoon kosher salt, plus more to taste
- 2 teaspoons black pepper, plus more to taste
- 1 large yellow onion, roughly chopped
- 4 cloves garlic, coarsely chopped
- 1 1/2 cup Kuhlman Cellars Merlot
- 1 1/2 cups beef stock
- 28 ounce can diced tomatoes (or 4 large roma tomatoes, chopped)
- 1 tablespoon dijon mustard
- 2 teaspoons dried thyme leaves (or 1 tablespoon fresh thyme leaves
- 1 bay leaf
To Serve (choose one of the following suggestions)
Season, then Sear, the Beef Short Ribs
First, move your oven rack to the lower half of the oven to accommodate your dutch oven. Preheat the oven to 350°F.
Heat the oil over high heat in a dutch oven. While you're waiting for the oil to heat up, pat the short ribs dry with a paper towel. Season the short ribs liberally on each side with the salt and pepper.
Once the oil starts to shimmy in the pan, press the short ribs into the pot with your tongs to make sure every bit of surface area comes in contact with the metal.
Sear the short ribs for 4-5 minutes- without disturbing them- until they develop a nice crust. The meat is properly seared when it moves without sticking to the bottom of the pot.
Deglaze the Pot and Finish the Braising Liquid
Add the wine to the pot, use a flat-edge wooden spoon to scrape up the fond from the bottom. Then stir in the beef stock.
Add the diced tomatoes with their liquid, the mustard, bay leaf, and thyme leaves. Stir everything together and bring the mixture up to a boil.
Once the liquid begins to boil, return the short ribs to the pot, ensuring they're partially submerged. Cover the pot with the lid and carefully place it into the oven.
Braise the short ribs for 2 1/2 hours.
Finish the Short Ribs
Remove the ribs from the pot to a platter and let them cool slightly. Extract and discard the bay leaves.
In the meantime, use an immersion blender* to blend the sauce until smooth. Once the ribs are cool, remove the bone (they should slide out easily). Shred the meat with two forks, or leave the ribs whole.
Return the meat to the pot and stir to coat the meat in the sauce. Reheat the sauce over low heat if the sauce has cooled too much.
Serve the Merlot Short Ribs nestled in a bed of Cheesy Grits with Garlic, mashed potatoes, or cooked pasta.
If you don't have an immersion blender, carefully ladle the hot liquid into a blender. Blend with the lid vented (to avoid an explosion) until smooth. Depending on the size of your blender, you may have to do this in batches.
Leftovers: can be stored in the refrigerator for up to 3 days. Reheat on the stove or in the microwave until warmed through.
Calories: 1122kcal | Carbohydrates: 17g | Protein: 99g | Fat: 65g | Saturated Fat: 33g | Cholesterol: 293mg | Sodium: 2578mg | Potassium: 2505mg | Fiber: 3g | Sugar: 7g | Vitamin A: 251IU | Vitamin C: 22mg | Calcium: 143mg | Iron: 14mg