Sublime Merlot Braised Short Ribs - Restaurant Worthy

There's something elegant and sultry about short ribs. Maybe it's the velvety smooth wine sauce that mingles with the flavor of beef bones. As this braised, I was salivating. The aromas were so intoxicating.

Short ribs can feel intimidating but they're easy to prepare. I took inspiration from some of my favorite dishes such as beef bourguignon, red wine beef stew and red wine beef short ribs to create a hybrid that's kind of bourguignon but without the vegetables. 

The sauce is TO-DIE for! It's velvety, balanced and wine forward. I kept dipping my beef into it like it was gravy. It tastes like the restaurant, making it perfect for effortless entertaining. 

PERFECT MAKE AHEAD MEAL / ENTERTAINMENT WORTHY

The ribs should be braised in the wine and broth the day before. Then store them in the fridge and gently warm them while your company waits. It's such an easy and effortless way to stun your guests.

SHORT RIBS TIPS

• If the short ribs have a thick layer of fat on the top and bottom trim them with a knife to reduce the fattiness of the sauce.
• Bone-In ribs are recommended because the collagen from the bones will add a silky, velvet texture to the sauce.
• You do not need to very darkly brown the meat. They'll braise in the oven for several hours and will get a deep brown color.

BRAISING TIPS & STOCK

• The measurements for stock is variable. The goal is to reduce the wine and then add enough stock to braise. Braising means the meat isn't immersed in liquid. It comes 2/3 of the way up the meat. How much you use depends on the dimensions of your pot. If the liquid is too reduced while cooking, add more stock.
• Homemade stock is preferred but I successfully made this recipe with low-sodium chicken broth and low-sodium beef stock. If using store bought use only low or no sodium stock and do not use bouillon cubes. Add gelatin to mimic the texture of homemade stock.
• The parchment "lid" is preferred because it covers the meat but allows steam and evaporation to occur while braising the meat. If you are using a dutch oven lid, crack the lid.
• Avoid overcooking the meat but it's not a deal breaker if you do. The meat should separate when you pull it with a fork but not come off the bone. Since this is a 2-step process, the ribs will further soften when reheating in the sauce. 

RECIPE

Serves 2

4 short ribs with bone in [approx. 2 1/2 pounds]

All-purpose flour

Kosher salt & pepper

Grape Seed Oil or other high heat index oil such as canola

1 celery stalk, coarsely chopped

1 small onion, coarsely chopped

2 garlic cloves, crushed

1 tbs tomato paste

1 bay leaf

2 sprigs thyme 

1 1/2 cups Verada Cabernet Sauvignon

2 tsp gelatin 

2-3 cups low sodium chicken stock or low sodium beef stock (enough to braise the ribs)

1- 2 tsp pomegranate juice

1/2 -1 tsp brown sugar

Slurry of 1 tbs cornstarch + 2 tbs water

STEPS:

1. Preheat oven to 300F. 
2. Measure the wine and sprinkle gelatin on top. Set aside.
3. Heat a dutch oven or oven safe braiser to medium heat. Meanwhile season short ribs with salt and pepper. Then dust in flour that has been seasoned with a bit more salt and pepper. Add a small swirl of oil to the pan. Brown the ribs in the pot and remove. The first side should take about 5 minutes, the other sides, 2-3 minutes per side. Lower the heat, if needed. Don't over-brown meat. They'll get browner as they braise. Set meat aside.
4. Drain some of the fat. Add celery and onion, cook 5 minutes or until browned. Then add garlic and tomato paste and stir for 1 min. Deglaze with the wine and gelatin and simmer until reduced by half. Put ribs in. Add the stock so it's halfway up your meat. Add the bay leaf and thyme. Cover with a parchment paper round and bake for 2 - 3 hours. Every half hour turn the ribs. Mine took 2 hours, 40 minutes. Meat is done when you can pull it with a fork but it shouldn't remove from the bone. 
5. Once ribs are tender, remove them. Strain sauce using a fine mess sieve. Refrigerate ribs and sauce separately overnight.
6. To warm, add ribs and sauce to a skillet and warm through on medium-low heat. Add pomegranate juice and brown sugar to taste. Turn meat occasionally until the meat softens and is warmed through. If the sauce isn't thick enough, remove the ribs, add the slurry and simmer for 1-2 minutes.