Succulent Oven-Braised Short Ribs

Short Ribs

Short ribs soak up full-bodied flavor from red wine and a plethora of fresh vegetables as they slow cook to melt-in-your-mouth perfection.

These short ribs get their fabulous flavor from a blend of fresh vegetables, herbs and a heady red wine. The longer you can marinate the ribs the better, so try to prepare the marinade the day before and allow them to soak overnight in the refrigerator, turning occasionally. However, the time can be reduced to as little as two hours if necessary. Also, remember to bring the meat to room temperature before cooking. Due to the recipe’s long cook time, this dish is best prepared on a lazy afternoon when you can stay near the oven and do something else, preferably enjoying a good book like this month’s book club pick, Cabinet of Curiosities. The potatoes are added during the last 45 minutes of cook time, or they can be omitted all together and replaced with pasta, rice or polenta.

PREP: 10 minutes + 6 or more hours to marinate
COOK: 2 1/2 to 3 hours

INGREDIENTS
  • 1 onion, finely sliced
  • 5 garlic cloves, smashed
  • 2 small leeks, cleaned and finely chopped
  • 1 carrot, finely chopped
  • 1 celery stalk, finely chopped
  • 4 sprigs of fresh thyme, or 1 teaspoon dried thyme
  • 1 cup red wine (For best results, use the same wine you will drink with dinner.)
  • 1/2 cup soy sauce
  • 1 tablespoon sugar
  • 1/4 teaspoon freshly ground black pepper
  • 3 1/2 pounds short ribs
  • 6 small Yukon gold potatoes, peeled and cut into quarters (optional)
DIRECTIONS
  1. Mix all ingredients except the meat and potatoes in a 9- x 15-inch roasting pan. Add the ribs and rub all over with the marinade. The meat should fit comfortably in a single layer in the pan. Cover and let marinate in the refrigerator for 6 hours or up to overnight. Occasionally turn the meat over in the marinade. Remove from the refrigerator 30 minutes prior to cooking.
  2. Preheat the oven to 400°F. Braise the short ribs for 2 1/2 to 3 hours, reducing the heat to 350°F after an hour. Turn the ribs over. Add the potatoes in the last 40 minutes of cooking. Add water to the pan if too much liquid evaporates. You want to end up with glistening ribs in a reduced glaze.

YIELDS: 6 servings

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