Red Wine Braised Short Ribs
Portion control will be tough with these delectable, melt-in-your-mouth short ribs. Plan on at least two short ribs per person, or one for kids.
- 1 C. red wine, I used a juicy Kiona Lemberger
- ½ C. soy sauce or tamari
- 4 cloves garlic, smashed
- 2 shallots, sliced thinly
- 3 stalks of celery, diced
- 2 carrots, peeled and diced
- ½ t. black pepper
- 6 beef short ribs, about 4 inches square
- 1 lb. baby red potatoes, halved
In a bowl combine the wine, soy sauce, garlic, shallots, celery, carrots, and pepper. Place the short ribs, bone side up, in a Dutch oven in a single layer. If you are making more, use two pots. The ribs need to be sitting in the cooking liquid, so you can’t pile them up. Pour the wine mixture over the ribs. Marinate for two hours or overnight. Heat the oven to 400 degrees and roast the short ribs uncovered for 1 hour. Turn the ribs over. Reduce the temperature to 350 degrees and continue roasting for another hour. Reduce the temperature to 325 degrees and add the potatoes to the pot, cover with the lid. Continue to roast for 30-45 minutes with the lid on. Remove the pot from the oven and allow the meat to rest without removing the lid for about 15 minutes. Check the pot throughout the cooking process for dryness. If the liquid reduces too much add ¼ C. water at a time to keep the meat sitting in the cooking liquid. To serve, remove the meat to a platter and toss the potatoes in the cooking liquid to coat before removing them to a bowl. Season the potatoes with salt as needed.