Red Wine-Braised Short Ribs w/ Rosemary & Porcini

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Red wine, tomatoes and mushrooms are a classic trio for braising beef, and there's no cut more suited to this treatment than beefy short ribs. There's something wonderfully satisfying about the way the spice-infused red wine permeates the beefy ribs and provides a backdrop for the earthy porcini mushrooms and fresh piney taste of rosemary.
Look for a big red wine that can hold its own but without too much tannin or bitterness. Good choices are Shiraz, Syrah, Zinfandel and a Rhone blend.
Sefve with mashed potatoes flecked with fresh chopped parsley.

From "All About Braising" by Molly Stevens

Ingredients
Marinade:
2 bay leaves
1/4 tsp allspice berries, coarsley crushed
8-10 black peppercorns
3-4 whole cloves
2 tbsp evoo
1 large onion, coarsley chopped
1 stalk celery, coarsley chopped
1 carrot, coarsley chopped
2 cloves garlic, crushed
1 1/2 tsp coarse salt
1 bottle dry robust wine
3 1/2-4 lbs meaty beef short ribs, thick fat trimmed away and silverskin
Aromatics & Braising Liquid:
1/2 oz dried poricni mushrooms
3/4 cup warm water
3 tbsp evoo
1 large onion, julienned
2 cloves garlic, minced
14 1/2 oz canned whole tomatoes, chopped and juice reserved or 1 lb plum tomatoes, peeled and chopped w/ juice
2- 3-4" sprigs fresh rosemary
 
Directions
1. Marinade: place bay leaves, allspice, peppercorns and cloves wrapped up in a piece of cheesecloth; tip up.
2. Saute onion, celery, carrot and garlic; add wine and cheesecloth bundle. Bring to a boil and simmer 10 mins; set aside to cool.
3. Place ribs in a baking dish, season and pour over marinade. Cover and marinate 12-24 hours.
4. Just before braising, soak mushrooms 20-30 mins.
5. Remove ribs from marinade and strain marinade into a bowl. Reserve liquid and cheesecloth bundle; discard veges. The ribs will have absorbed a lot of the marinade so you should have maybe about 1 c. marinade.
6. Make sure ribs are dry and season. Sear until deeply browned on all sides; remove to a plate.
7. 325F.
8. Drain mushrooms and squeeze dry; reserve liquid. Coarsley chop mushrooms and strain liquid through a coffee filter to catch any dirt or grit; reserve liquid.

9. Saute onions; add garlic, tomatoes with juice and mushrooms. Add mushroom liquid and boil until reduce by 1/2. Return short ribs to pot with any juices. Tuck spice bundle in between ribs and cover with parchment, pressing down. Cover with a lid and braise on lower rack of oven for 2 1/2- 3 hours. Turn every 40-45 mins. After 20 mins, remove lid and see if liquid is simmering too fast, if so turn down oven.
10. Remove ribs from pot and discard spice bundle. Remove top layer of fat from liquid. Season remaining liquid. Spoon over ribs.

 
Notes:
Wines:
-- Italian Barbera - red wine w/ intense fruit, savory herb flavors and bright acidity
-- Nebbiolo (Gattinara, Ghemme and Barbaresco)
Categories:
Dish   Main DishMain Ingredient   Beef




L Perejma

Member since Jun 2008

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