Red Wine Braised Short Ribs

Name: Red Wine Braised Short Ribs
Prep time: 30 min
Cook time: 3 h
Total time: 3 h 30 min
Yield: 4
Ingredients: American Wagyu Short Ribs; 1 large carrot, roughly chopped; 1 sweet onion, roughly chopped; 1 medium fennel bulb, roughly chopped; 3 garlic cloves, smashed; ¼ cup tomato paste; ½ tablespoon ground coriander; 3 cups red wine; 2 cups beef broth; 2 sprigs of thyme; 2 sprigs of fennel fronds; Salt &amp; Pepper, as needed; Olive Oil, as needed; 1 tablespoon corn starch; Chopped parsley for garnish; 3 large Yukon gold potatoes, peeled; 1 cup heavy cream; 2 sprigs thyme; 15 garlic cloves, smashed; 1 stick butter, cold; Salt, to taste; 1 to 2 tablespoons parsley, finely chopped; Parmigiano Reggiano, freshly grated

Author

Rocco Gizzo

Servings

Prep Time

30 minutes

Cook Time

3 hours

Protein

34g/serving

I’m partnering with Snake River Farms to kick off braising season with their Wagyu Short Ribs. These short ribs are rich, they’re flavorful, and they’re silky good. This is the perfect dish to warm anyone up as the chill starts to set it.

Ingredients

Red Wine Braised Short Ribs

American Wagyu Short Ribs
1 large carrot, roughly chopped
1 sweet onion, roughly chopped
1 medium fennel bulb, roughly chopped
3 garlic cloves, smashed
¼ cup tomato paste
½ tablespoon ground coriander
3 cups red wine
2 cups beef broth
2 sprigs of thyme
2 sprigs of fennel fronds
Salt & Pepper, as needed
Olive Oil, as needed
1 tablespoon corn starch
Chopped parsley for garnish

Garlic Mashed Potaotes

3 large Yukon gold potatoes, peeled
1 cup heavy cream
2 sprigs thyme
15 garlic cloves, smashed
1 stick butter, cold
Salt, to taste
1 to 2 tablespoons parsley, finely chopped
Parmigiano Reggiano, freshly grated

Directions

Preheat the oven to 350º F. Heat a Dutch oven over medium-high heat with a drizzle of oil. Season the short ribs with salt and pepper, then sear on all sides until browned (2 to 3 minutes per side). Work in batches if needed, then remove and set aside.
Drain excess oil from the pot, and add the carrots, onion, and fennel. Season with salt and cook until softened (about 5 minutes). Stir in the garlic and ground coriander, then cook for another 2 minutes.
Add the tomato paste and cook for 3 to 5 minutes until deep red in color. Then deglaze with red wine, simmer, then add the beef broth, thyme, and fennel fronds. Return the short back to the pot, bring to a simmer, cover, and transfer to the oven. Braise for 2 and a half hours until the short ribs are tender and falling off the bone.
Once the short ribs are done, carefully remove the pot from the oven. Then remove the ribs and strain the liquid into a saucepan through a fine mesh strainer. Bring the sauce to a simmer and make a cornstarch slurry with the cornstarch and 2 tablespoons of water.
Stir the slurry into the sauce and cook until the sauce has thickened. Then add the short ribs back to the sauce and keep warm over low heat.
While the short ribs are keeping warm, make the mashed potatoes. Cut the potatoes into cubes, then transfer to a pot and cover with cold salted water. Bring to a boil, then reduce to a simmer until tender.
Meanwhile, warm the cream, garlic, and thyme in a small saucepan. Then mash the potatoes, slowly strain the cream into the potatoes. Mix, and continue to strain the cream into the potatoes until desired consistency is met. Finish with cold butter, salt, parsley, and freshly grated Parmesan. Taste and adjust seasoning as needed.
Serve short ribs over a bed of mashed potatoes, then top with the sauce and fresh parsley. Enjoy!

Recipe Note

Author Bio

Rocco is a self-taught home chef known for his Italian-American style of cooking. He shares easy weeknight recipes, traditional holiday meals with a twist, and comforting dinner ideas for the everyday household on his blog cookingwithrocco.com and his Instagram @cooking_with_rocco. When he's not in the kitchen, he enjoys trying different restaurants, expanding his wine knowledge, and sharing his travel destinations with his Instagram followers.