Braised Short Ribs In Red Wine Gravy

by Trans Chef

Lately I’ve been pretty busy due to the death of a coworker and sorting out some medical issues. So I’ve not had a ton of time to create and post new recipes on the site as much as I wished. I am sorry about this and I should be ramping up service again shortly.

In the mean time I thought I would start sharing some of the many test recipes I’ve worked on over the years with you guys. They are a bit ruff around the edges and the photos are just quick phone snaps. So please bear with me while I sort things out and get everything back on track! 🙂

The first recipe I’ll be sharing is my go to date night meal. Not only is this a wonderfully easy, inexpensive, flexible and impressive date night meal; it’s also is gluten free and you can easily be expanded to feed a crowd.

The name of the dish is “Braised Short Ribs In Red Wine Gravy”. I know some of you are thinking “Didn’t you just say inexpensive?”. While in this example I used short ribs you could really use any cut of beef that you would normally braise.

To get started making this dish the first thing we’ll do is prepare the ingredients for the sauce.

BTW, I included photos using a chuck roast as well. So you’ll have a better idea of the steps and cooking method.

Braised Short Ribs In Red Wine Gravy

Print
Serves: 4 Prep Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )

Ingredients

The Gravy

  1. 12oz Canned Whole/Peeled San Marzano Tomatoes
  2. 5 Cloves of Garlic, Roughly Chopped
  3. 8oz White or Yellow Onion, Quartered
  4. 8oz Carrots, Roughly Chopped
  5. 2 Dry (or 1 Fresh) Bay Leaves
  6. 1/3 Tablespoon Dry Thyme
  7. 1/3 Tablespoon Dry Rosemary
  8. 8oz Red Wine (Something you can drink.)
  9. 8oz Beef Stock
  10. 1 - 1 1/2 Tablespoons Kosher Salt
  11. 3 Sliced Beef Marrow Bones (Optional, but gives wonderful texture and flavor)

About The Meat

Now for the meat, if your short ribs have a lot of meat on them 4 would be enough for 2 big eaters, or 4 light eaters. If the short ribs don't have a lot of meat then use 6 short ribs for 2 big eaters, 4 light eaters. Like I said earlier, you can also use any other cuts of beef that you would normally braise. If I was going to use a chuck roast I would do about 6-8 pounds which would feed between 6 to 8 people easily.

Instructions

Instructions:

  1. Turn on your oven and preheat to 350 F (176 C).
  2. Toss the tomatoes, garlic, onions, carrots into your food processor and grind into a rough paste. Set aside and lets prepare the meat.
  3. Trim off any large bits of fat, but do not remove all of it. It will add tons of flavor to the final dish during cooking and the excess oil will be skimmed off after cooking.
  4. In a medium size enameled Dutch oven, or metal stockpot, add 2 tablespoons of cooking oil and heat on medium high until the oil slightly shimmers.
  5. Using a bit of paper towel dry your meat, salt half of the meat and brown on all sides. Set the browned meat on a cookie sheet and brown the other batch. Make sure to leave about 1/4 inch between the pieces of meat. If the meat is touching it will not brown as well and steam rather than brown.
  6. Pour all but 2 tablespoons of the fat from the pan into a heat proof container and set aside. Add the remaining salt and veggie puree to the pan; then sauté until it turns a rich brown. You want a nice layer of found has formed on the bottom of your pan. Pour in the red wine and stir while scraping the bottom of the pan. The idea is to remove as much of that found as possible. (2-3 minutes should do it.)
  7. Turn off the burner, add the remaining ingredients, meat and beef marrow bones.
  8. Place in the oven, lid on and cook for about 1 hour. Take the pot out of the oven and turn the meat over. If your gravy is a little dry go ahead and add another 1/2 cup (4 oz) beef stock or water. Return to pot to the oven and cook for another 45 minutes to 1 hour, or until the meat is tender. (Fork tender, but not cooked to pieces.) Turn off the oven.
  9. Remove the meat from the gravy and allow to rest for 20 minutes under aluminum foil. Place the pan on the stove top and de-grease the sauce. From this point you can either blend the sauce until smooth or leave it for a more rustic feel. Personally I prefer blended, but my husband likes it more rustic. If your gravy is a little thin you can reduce the sauce on medium-high heat to your desired thickness.
  10. To serve, I find it most tasty I server over a bowl of garlic mashed potatoes, but you could also go with egg noodles or a long grain rice.

Leave a Comment