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Short Ribs Braised in Red Wine

schlotz

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Short Ribs Braised w/Red Wine

Serving Size: 4
Summary: Haven't had too much luck attempting to smoke the small short rib pieces our local grocer carries but this recipe done slowly via crockpot (approx -7 hrs) has turned out some great eats! BTW: I don't use the optional leek & fennel, anymore. - Matt

Ingredients:

2.5 lbs. beef short ribs (bone-in), 2 pkgs of 4 bones each
1 tablespoon olive oil
- - -
Veggies
2 large carrot, chopped
1 medium onion, chopped
2 stalks celery, chopped
6 cloves garlic, minced
6-8 sprigs fresh thyme
4-5 sprigs fresh rosemary
.
1 each leek (optional), chopped - white part only
1 each fennel bulb (optional), chopped - core & fronds removed
- - -
750 milliliters dry red wine - pinot noir, 1 bottle
1/2 cup beef stock, "Better than Beef" 1-large tbs dissolved in water
3 tablespoons tomato paste, dissolve in stock
1 tablespoon brown sugar, dissolve in stock
1.5 tsp salt & pepper
- - -
Gravy & Roux - 4 min stir
3 tablespoons butter, Roux
3 tablespoons flour, Roux
1 tablespoon Worcestershire sauce
1/4 cup red wine (pinot noir)
strained juice from crockpot, defatted
Salt & pepper, to taste

Directions:

1. Chop all the veggies and put in the CrockPot. Lay the rosemary & thyme on top.

2. Pour in 3/4 of the bottle of wine. Dissolve the brown sugar & tomato paste in the beef stock then add to the pot. Stir to combine.

3. Remove back bone membrane then season well with salt &pepper. Add olive oil to a large, heavy skillet on medium heat. Once oil is hot, add the short ribs and sear for 3-4 minutes per side. Don’t crowd the pan, instead do it in two batches.

NOTE: carefully wipe out the remaining oil in the pan, use remaining 1/4 bottle of wine to deglaze the bits & pieces then pour into the CrockPot.

4. Add the short ribs in as even of a layer as possible (some will likely stick out and that's ok). Cook on high for 1 hour then on low for 5-6 hours.

5. Finishing - a smooth rich gravy: Remove ribs to a plate and place in warm oven. Strain all the liquid and then defat. Start with a roux (equal parts flour and butter) stirring for 4-5 minutes over medium-low heat. After the 4 min stir, add the defatted liquid and stir over medium heat to thicken. Stir in Worcestershire & wine, plus a dash of salt. Adjust with salt & pepper to taste. There will be plenty of liquid for the gravy, you might not need all of it

Notes:

3/30/18: Timing - used 1 hr on high & 6 hrs on low.

NEXT TIME: Think about adding 2-bay leaves & 2 tsp of oregano.
 
Last edited:

gmc2003

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Sounds good, I would think you could adjust the recipe to work on your smoker.

Chris
 

chilerelleno

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Sounds like a good braising recipe, thanks for sharing.
 

SmokinAl

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That sound really good!
Al
 

schlotz

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Sounds good, I would think you could adjust the recipe to work on your smoker.
Chris
I thought about it but then realized I wanted the goodness of the bone marrow and rendered fat to enhance the flavor of the gravy, so the crockpot seemed best.
 

chilerelleno

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I thought about it but then realized I wanted the goodness of the bone marrow and rendered fat to enhance the flavor of the gravy, so the crockpot seemed best.
Give the ribs 1.5-2 hours of smoke then slow braise in a foiled pan or Dutch oven in the smoker.
We can have the best of both methods.
Have our cake and eat it too.
 

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