WINE BRAISED BEEF RIBS
5 pounds bone-in short ribs
2 medium-large onions, chopped
3 garlic cloves, sliced
1 750-ml bottle dry red wine (Cabernet works well)
4 thyme sprigs
2 sprigs rosemary
2 fresh or dried bay leaves
4 cups chicken or beef stock
3 tablespoons grapeseed or vegetable oil
sea salt + pepper
Preheat oven to 350°F.
Season short ribs with salt and pepper. Heat oil in a large Dutch oven over medium-high heat. Brown short ribs on all sides in a single layer, about 3 minutes on each side. (You will probably have to do this in two batches). Transfer to a plate and set aside.
Add the onions, garlic and herbs, sautée for about 5 minutes. Add wine and stir to combine and bring up any of the brown bits from the bottom of the pan.
Add the short ribs back into the pan with any of the drippings from the plate. Bring to a boil, then immediately lower heat to medium and simmer for about 20 minutes, until wine reduces by about half. Transfer to the oven. Cook for 2-3 hours until shirt ribs are tender and falling off the bone.
Strain the sauce and spoon it over the ribs and polenta (or whatever starch you serve with them.)
Recipe | Sunday Suppers with Christina Liva
Photos + Styling | Karen Mordechai