WINE-BRAISED SHORT RIBS
Serves Five to Six
Adapted from West Coast Prime Meats Cooks © 2015
- Five pounds short ribs
- Three tablespoons salt
- Three teaspoons freshly ground pepper
- Three tablespoons rice oil
- Two large carrots, peeled and cut 1/4-inch dice
- One large onion, peeled, cored and cut 1/4-inch dice
- One cup red wine vinegar
- Half-cup red wine
- Half-cup port
- Two and a half cups (20 ounces) chicken stock
- Third-cup honey
- Ten garlic cloves, peeled
- Preheat the oven to 350 degrees Fahrenheit.
- Season the ribs generously with the salt and pepper.
- Place ribs in a deep, nonreactive baking dish, bone side down, side by side, in one layer.
- Heat the oil over medium-high heat in a large sauté pan, then add the carrots and onions. When onions are translucent, lower heat to medium and cook until caramelized, about 10 to 15 minutes.
- Deglaze the pan with the vinegar, red wine, port wine, honey and chicken stock.
- Pour mixture into the baking dish, making sure the ribs are completely submerged. If necessary, add more chicken stock.
- Add garlic cloves to the dish, tucking them into the braising liquid.
- Cover the dish tightly with foil and place in oven. Roast for three to four hours or until fork-tender.
- Allow to cool, then refrigerate in the pan overnight. The ribs will keep in the refrigerator for up to three days.
- On the day you want to serve the ribs, warm them gently in the braising liquid until the ribs reach an internal temperature of 160 degrees Fahrenheit. We serve the ribs with polenta and sautéed broccoli rabe but you can also serve them with mashed potatoes or pasta.
Copyright © 2015 by Amy and Craig Nickoloff and West Coast Prime Meats
Recipes reprinted with permission of the owners.
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