Tender, succulent and meltingly tender, Braised Short Ribs must be one of the ultimate comfort foods. The magic of braising is that it relies on heat, time, and moisture to successfully break down the tough connective tissue and collagens in meat, transforming the dense, well-marbled texture of short ribs until it's fall-off-the-bone tender and creating a rich, velvety and deeply flavoured sauce along the way. From the perfect pot roast to the fragrant complexity of a classic coq au vin, there's really no food more satisfying than a well-braised dish. In this recipe, slowly braising the short ribs in a combination of red wine, beef broth, flour, a bouquet of aromatic herbs and chopped vegetables gives the meat a deep, dark colour and sumptuous flavour, that makes this dish one of the most memorable braises I've ever prepared. Served over a mound of Leek Mashed Potatoes with a puddle of satiny sauce and a bottle of full bodied red wine, this recipe is an absolute winner.
Red Wine-Braised Short Ribs
5 lb bone-in flanken-style beef short ribs, cut into 2" pieces
Kosher salt and freshly ground black pepper
3 tbsp vegetable oil
3 medium onions, chopped
3 medium carrots, peeled, chopped
3 tbsp all-purpose flour
2 tbsp tomato paste
1 750-ml bottle dry red wine, preferably Cabernet Sauvignon
10 sprigs flat-leaf parsley
8 sprigs thyme
4 sprigs oregano
2 sprigs rosemary
2 fresh or dried bay leaves
1 head of garlic, halved crosswise
4 cups beef stock
Preheat oven to 350°F. Season the short ribs with salt and pepper. Heat oil in a large Dutch oven over medium-high heat, and working in 2 batches, brown the short ribs on all sides, about 2 minutes per side. When done, transfer the browned short ribs to a plate. Pour off all but 3 tablespoons of the drippings from the pot.
Add the chopped onions, carrots and celery to the pot and cook over medium-high heat, stirring often, until the onions are browned, about 5 minutes. Add the flour and tomato paste and cook, stirring constantly, until well combined and deep red, about 2-3 minutes. Stir in the wine, then add the short ribs with any accumulated juices. Bring to a boil, then lower heat to medium and simmer until the wine is reduced by half, about 25 minutes.
Add all of the herbs and the garlic to the pot. Stir in the beef stock and bring to a boil, cover, and transfer to the oven. Cook until the short ribs are tender, about 2 1/2 to 3 hours. Turn off the oven and let the short ribs rest at least 15-30 minutes in their juices — I left them for 90 minutes — and then transfer the ribs to a foil lined baking sheet to brown in a preheated 275°F oven for 10 to 15 minutes.
Meanwhile, strain the braising liquid into a large bowl, discarding the vegetables and herbs. Return the liquid to the pot and using a handful of paper towel, skim the fat from the sauce as much as possible. Set the pot over medium-high heat and allow the liquid to thicken slightly. Taste for seasoning.
Serve the short ribs over the leak mashed potatoes and garnish with chopped fresh herbs.
Mashed Potatoes with Leeks
6 russet potatoes, peeled and quartered
1 large leek, washed and trimmed
10 tbsp butter
salt and white pepper
3/4 cup cream
Slice the leek in half lengthwise and rinse in cold water, then slice in half again. Using a chef's knife, finely chop the leeks then sauté with 2 tablespoons of butter on medium high heat until they become soft, about 5-6 minutes. Remove from the heat and set aside, allowing them to rest in the residual heat until needed.
Bring a pot of water to a boil and add the potatoes. Cook for 25-30 minutes until they are fork tender, then toss into a colander to drain.
In the same pot, melt 8 tablespoons of butter over medium heat then add the potatoes and mash until smooth. Add the sautéed leeks and stir to combine. Pour in the cream and blend to your desired consistency. Season to taste with salt and pepper, turn the heat to low and cover until ready to serve.