Red Wine-Braised Short Ribs

Red Wine-Braised Short Ribs

Chef Tyler
Cook time: 5 hours + 1-3 days prep work
Servings: 3-4
Difficulty: Advanced

If you're in the mood for a rich and comforting meal, our Red Wine-Braised Short Ribs with Pommes Fondant is next level. Slow-cook these succulent short ribs in a luxurious red wine sauce until they're melt-in-your-mouth tender, and they're served alongside buttery Pommes Fondant that are crispy on the outside and oh-so-soft on the inside. Each bite is a celebration of deep, savory flavors and indulgent textures. It's the kind of dish that warms your heart and satisfies your soul.

Print recipe

What you'll learn

  • Learn the techniques of braising short ribs in red wine, a slow-cooking method that infuses the meat with rich flavors and tenderizes it.
  • Create luxurious, pan-fried potatoes that are partially submerged in butter, gaining a golden exterior and a creamy interior.
  • Learn how to reduce a flavorful stock to a concentrated and rich demi-glace sauce.

Mise En Place

Large Bowl
Knife
Paring Knife
Strainer
Chopping Board
Saute Pan
Wooden Spoon
Parchment Paper
Plastic Wrap
Fine Mesh Strainer
Large Pot with Lid
Sauce Pot
Tongs
Peeler
Spoon
Bowl
Ladle
Large Bowl
Knife
Paring Knife
Strainer
Chopping Board
Saute Pan
Wooden Spoon
Parchment Paper
Plastic Wrap
Fine Mesh Strainer
Large Pot with Lid
Sauce Pot
Tongs
Peeler
Spoon
Bowl
Ladle

Shopping List

Yellow onion, 1x

Large carrot, 1x

Leek, 1x

English cut short ribs, 2 pounds

Thyme, 6 sprigs

Garlic, 2 cloves

Bay leaf, 1x

Black peppercorns, 1 tsp

Fullbodied red wine, 1 bottle

Balinese Truffle Salt, to taste

All purpose flour, 1/2 cup

Canola oil, 1/2 cup

Broth, 3 cups

Demi-glace, 4 oz

Russet potatoes, 2x

Butter, 4 tbsp

Beef broth (to make Demi-glace), 4 cups

Prep

  1. Peel and dice the onion and carrot into 1-inch pieces.
  2. Dice the leek into 1-inch pieces as well.
  3. Cut the short ribs into individual pieces.
  4. In large pot over medium heat, bring the diced vegetables, half of the thyme, 1 crushed clove of garlic, bay leaf, black peppercorns and bottle of red wine to a boil.
  5. Once boiling, remove the pot from the heat and set aside to cool to room temperature. Once cooled, place the short ribs into a Pyrex container or large bowl and pour the marinade on top. Cover and place in your fridge to marinate overnight (or up to 3 days).

How to cook

  1. Part 1
  2. Preheat your oven to 300°F.
  3. Cut a parchment paper cartouche (circle the same size as your pot). Remove the short ribs from your fridge and transfer to a strainer set over a mixing bowl to drain.
  4. Use paper towels to pat the ribs dry and set on a plate, leaving the vegetables in the strainer.
  5. Season the ribs on all sides with Balinese Truffle Salt and dust with flour.
  6. In a heavy-bottomed pan over medium-high heat, heat the canola oil until shimmering.
  7. Place the short ribs into the hot oil and use tongs to flip, browning them on all sides.
  8. Once fully browned, remove the short ribs from the pan and set aside on a plate.
  9. Drain the oil from the pan and return to medium heat. Reserve the canola oil for the pommes fondant.
  10. Add the drained vegetables and cook, stirring, until lightly caramelized. Add the reserved marinade to the pan and bring to a boil. Skim off the impurities that rise to the top.
  11. Add 2 3/4 cups of the broth and demi-glace and bring to a simmer. Reserve the other broth for the pommes fondant.
  12. Add the short ribs and cover with the cartouche. Cover with a lid or aluminum foil and transfer to your oven to braise for 2–3 hours or until the short ribs are fork tender.
  13. To make a Demi-Glace
  14. In a medium saucepan over high heat, bring the stock to a boil. Allow to boil and reduce until only 1/2 cup of stock remains.
  15. Part 2
  16. Remove the delicious, braised short ribs from the oven, remove the lid, and set aside.
  17. Turn your oven up to 350°F.
  18. Gently remove the short ribs from the braising liquid and place them into an ovenproof sauté pan.
  19. Strain the cooking liquid into a medium pot. If the strainer has a lot of solids in it, strain again and continue straining until the strainer comes out clean.
  20. Place the pot on medium-high heat and reduce to nappe, or until the sauce coats the back of a spoon, skimming from time to time.
  21. While the sauce is reducing, it’s time to make the pommes fondant. Peel and cut the potatoes into 1-inch rounds.
  22. In a medium oven-safe sauté pan over medium-high heat, heat the reserved canola oil until shimmering.
  23. Season the potatoes with Balinese Truffle Salt and add them to the hot oil.
  24. Allow to brown on one side, then flip, turn the heat to medium, drain off the oil, and add 4 tablespoons of the butter, along with the thyme and garlic.
  25. Allow the butter to brown slightly, then add the remaining 1/4 cup of broth.
  26. Transfer the potatoes to your oven until cooked through, 10–12 minutes.
  27. Glaze the short ribs with a small amount of sauce, then transfer to your oven and cook until warmed through and glazed, about 10 minutes. Glaze a second time after 5 minutes.
  28. Once the sauce is properly reduced and coats the back of a spoon, remove it from the heat and season with salt to taste. Whisk in a pad of butter to round out the taste.