Braised short ribs in red wine

Here in Calgary our first snow is on the ground and we’re in the comfort food mode already. For me that means more bread baking and slowly braised meats. The downside of slowly braised meats, is the time it requires. Three to four hours means advance planning.



If you want to cut down on cooking time from four hours to one hour, I recommend using the Korean style beef short ribs. While I love Osso Buco or a brisket, the Korean style cut will give comfort food results with way less time cooking.


Korean-style short ribs can be found at most Asian markets, but I also found mine at our local Safeway. The cut, also know as “flanken,” refers to a strip of beef cut across the bone from the chuck end of short ribs, resulting in a thin strip of meat, about 8-10 inches in length, with 1/2-inch thick reb bones line on one side. Mine were trimmed of fat, although there was still some marbling.


Equipment needed

Large Dutch oven like a Le Crueset


Ingredients

2 large packages of Korean style short ribs, 2 kilos

1 cup flour, salt and pepper

3 TB olive oil

2-3 carrots, cut in chunks

1 onion chopped

2-3 stalks of celery, cut in chunks

8 cloves of fresh garlic sliced

1 1/2 cups red wine

3 cups vegetable beef stock

1 cup tomato sauce (pasta sauce works fine or 2 TB Tomato paste)

1 TB Worcestershire sauce

Fresh parsley


Method

Preheat oven to 350F.

Dredge the short ribs in seasoned flour

Heat the Dutch Oven to medium-medium high, add oil

Brown the short ribs, cooking about 3 minutes on each side or until browned. This may take two to three rounds. Once browned set aside in a bowl.

While short ribs are browning, chop the carrots, onions, celery, and slice the garlic.

Turn the heat to medium. Add all the vegetable except the garlic. Cook for about 10 minutes until vegetables are soft. Add the garlic slices and cook until fragrant.

Add the red wine and reduce until half. Scrape off any brown bits.

Add the stock, tomato sauce and Worcestershire sauce.

Stir to combine and then add the meat back and its juices.

Bring to a simmer, cover and then pop it in the oven for one hour. It may benefit even more by two hours cooking, but we couldn’t wait and it was tender already at one hour.

While the beef is baking, you can prepare mashed potatoes, or pasta to serve on the side.

After the beef is done baking, skim off any oil from the top and then top with chopped parsley.


Enjoy! If you make this dish, please feel free to tag me on IG @wherelizis



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