Today is

braised short ribs with root vegetables

Zinfandel Braised Short Ribs with Roasted Root Vegetables

A Great Winter Dish

Service for 4


5 pounds short ribs
1 slab bacon coarsely diced (optional)
1/2 medium onion,coarsely cut
1 carrot , sliced coarsely cut
1 carrot sliced coarsely but reserved for latter garnish
1 celery stalk , sliced coarsely
8 garlic cloves whole
2 shallots peeled and coarsely chopped
6 sprigs fresh thyme
1 bay leaf
1 teaspoons coriander seeds
1/2 teaspoon cracked white peppercorns
2 T tomato paste
1 pound cremini mushrooms cleaned and trimmed tops
reserved cleaned mushroom bottoms
2 carrots, 1 medium parsnip, 1 celery root, 4 small vidalia onions (or 8 pearl) for roasted vegetables
1 bottle zinfandel or dry red wine
1 cup ruby port wine
3-4 T olive oil
2 T butter
2 T all-purpose flour
1/2 pint unsalted chicken stock
1/2 pint unsalted veal (or beef) stock
finely diced parsley for garnish
Salt and freshly ground pepper to taste

Best to prepare this dish a day in advance so you can put it in the refrigerator and skim off the fat the next day and allow meat to absorb flavors.

Preheat the oven to 325°F.

Dry the short ribs with a paper towel and then season them with salt and pepper. Brown the short ribs in batches making sure not to crowd the pot. This is a critical stage of the recipe. You want a nice sear on the ribs which will play a major role in the final dish. After all the ribs have been seared set them aside. Pour off excess oil and lower the flame. Add the diced, carrots, onions, celery, shallots, mushroom bottoms, and 4 of the garlic cloves. Saute for 5 minutes until vegetables are lightly brown. Then add the tomato paste and cook another 2-3 minutes while mixing. Watch careful. You want the tomato paste to only brown slightly to add another dimension. Then add the flour and cook for 2 minutes while stirring ocassionally. Add the red wine and port, and all remaining spices and herbs. Raise the flame and reduce the liquid by about a third. Return all the ribs to the pot then add the stock to cover the ribs. Bring to a simmer and then cover and put the pot into a preheated oven for 2 -3 hours. Leave the top off the last 20 minutes to let the sauce reduce and meat to roast. Then let cool.

Strain the short ribs and vegetables through a course sieve, force through as much of the cooked vegetables as possible to enrich the sauce,discarding the remaining cooked out vegetables. If the sauce seems too thin, return just the sauce to the heat and reduce to desired consistency (it should coat the back of a spoon).

Let the dish cool, and then put in the refrigerator over night. Skim off the fat the next day. Then back in oven with top off to let the sauce reduce. Every 10 minutes baste the meat with the sauce to allow for a caramelized coat.

Prepare the vegetable garnish: clean and corsely cut carrots, celery root, 4 garlic cloves, parsnip and onions for the roasted root vegetables. Season lightly with salt and pepper. Sear in oil or with alittle diced bacon. Cook for 20-25 minutes or more at 325 F in the oven until the desired caramelization and tenderness is achived. Note: depending on quality (and sweetness) of vegetables it may be necessary to sprinkle them before cooking with a small amount of sugar or add some honey. (See the recipes for Roasted Root Vegetables in the Vegetable pulldown).

Shown here to left braised short ribs and roasted root vegetables added at end.


Similar to braised chicken recipe

Note1 : This is a great dish to add those dried shitake mushrooms left in the refrigerator. It will give the sauce a much deeper flavor.


Note2: Better if the meat is added to vegetables with herbs and marinade overnight. Next day dry meat and sear then proceed with recipe. Still let rest one day in refrigerator when complete so you can skim off fat and let flavors meld.

Note for leftovers: see Penne with Braised Short Ribs

Science of Cooking

Science Behind Food and Cooking in the Kitchen

Culinary News

Culinary Schools


U.S. Culinary Schools

Questions or Comments?

Copyright © 1999
All Rights Reserved.