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Braised Short Ribs with Mirepoix and Cabernet Sauvignon

Slow-braised in red wine, then served over mashed potatoes, polenta, or noodles

Dutch oven325°F2½–3 hours

Ingredients

  • 3 to 4 pounds of beef short ribs
  • 2 cups of mirepoix (1 cup onions, ½ cup celery, ½ cup carrots, all finely diced)
  • 3 to 4 cloves of garlic, minced
  • 2 cups of Cabernet Sauvignon
  • 3 to 4 cups of beef broth (or enough to nearly cover the ribs)
  • 2 tablespoons of tomato paste
  • Fresh herbs (such as thyme and rosemary)
  • Salt and pepper to taste
  • Olive oil
  • All-purpose flour for dredging (optional)

1. Preparation

  • Season the short ribs generously with salt and pepper.
  • Optionally, lightly dredge them in flour.

2. Browning the Ribs

  • Heat olive oil in a large, oven-safe pot or Dutch oven.
  • Brown the short ribs on all sides, then remove them from the pot and set aside.

3. Cooking the Mirepoix

  • In the same pot, add the mirepoix and garlic, cooking until the vegetables are softened.
  • Add the tomato paste and cook for an additional 2 minutes, stirring frequently.

4. Deglazing with Cabernet Sauvignon

  • Add the Cabernet Sauvignon to the pot, scraping up any browned bits from the bottom.
  • Allow the wine to reduce by half, which should take around 5–7 minutes.

5. Braising the Ribs

  • Preheat your oven to 325°F (160°C).
  • Return the short ribs to the pot and add enough beef broth to just cover them.
  • Add the fresh herbs.
  • Cover the pot and transfer it to the preheated oven.
  • Cook for 2.5 to 3 hours, or until the ribs are tender and can be easily pierced with a fork.

6. Refining the Sauce & Serving

  • Refine the sauce:
    • Remove the ribs and set them aside to keep warm.
    • Optionally, skim off any excess fat from the surface of the braising liquid.
    • Transfer the braising liquid, mirepoix, and loose herbs to a blender.
    • Carefully puree the mixture until smooth, practicing caution with the hot liquid.
  • Reduce and thicken:
    • Move the pureed sauce to a saucepan and simmer it over medium to medium-high heat.
    • Allow the sauce to reduce and thicken to your desired consistency.
  • Reintroduce the ribs:
    • Return the short ribs to the sauce and let them warm through for a few minutes.
  • Serve:
    • Present the ribs over mashed potatoes, polenta, or noodles, and drizzle with the refined sauce.
    • Optionally, garnish with fresh herbs and offer additional sauce on the side.