This year for Christmas I wanted to make something that was special, comforting and new to our family dinner table. As we pondered the many Holiday dishes, a great one came to mind! Braised Short Ribs in a sea of red wine kissed sauce was the perfect dish...it offered ease of operation with a low & slow cooking time, which resulted in a much less stressful kitchen for Christmas. And really, what's more indulgent than short ribs...it was a truly fabulous meal and made for even better leftovers.
These Burgundy Braised Short Ribs go so well with the Mascarpone Mashed Potatoes I'll be posting later today...until then, savor this dish! Happy Holidays & Best Wishes for the New Year!
Burgundy Braised Short Ribs
1 Bottle of Burgundy
5 Lbs boneless short ribs
2 large yellow onions
6 large carrots
6 ribs celery
10 cloves of garlic
1 small can tomato paste
2 large cans peeled plum San Marzano tomatoes
2 cups beef broth
3 bay leaves
5 stems rosemary
5 stems thyme
salt & pepper
Preheat oven to 350 degrees.
In a food processor puree half your carrots, onions, celery and garlic until fine. Chop the rest of your vegetables into large chunks on the bias and leave the rest of your garlic cloves whole.
Season your short ribs with salt & pepper and heat up a large saute pan. Melt a few tablespoons of butter & olive oil, then begin browning your short ribs on all sides. Once they are nice and brown, remove the short ribs and set aside.
Add a little more olive oil to your pan and begin sauteing your pureed vegetable mixture while lovingly scraping the brown bits left from your short ribs. Be sure to season with salt & pepper as you go. After 3-5 minutes add the larger chopped vegetables & garlic cloves to the pan and saute for another 2-3 minutes. If the pan seems a bit dry, you can always add more butter or olive oil.
After your vegetables have all mingled taste one and check the seasoning. Next add in the tomato paste and saute until the color begins to darken, about 2-3 minutes on Medium - Medium High heat. You're just cooking out the acidic tomato flavor & allowing the sugars in the paste to caramelize a bit, the tomato paste is going to thicken your sauce. Next turn up the heat & de-glaze the pan with the bottle of burgundy adding it slowly.
While the wine cooks down and simmers a bit, tear your tomatoes up into large rustic pieces, or you can course chop them in a food processor. Once they're bite size, toss with their juice into the pot along with the rest of the herbs, bay leaves, and anything else you'd like to add at this point to your short ribs sauce.
In a large roasting pan or dutch oven, nestle your short ribs & pour the hot red wine & vegetable sauce over the ribs. Cover with aluminum foil and toss in your oven for at least 3-4 hours until the meat is tender & pulls apart nicely. Stir every 30-45 minutes, turn your ribs half way through and uncover for the last hour so the sauce browns & thickens. So delicious and pretty hard to screw up once you get the hang of it, enjoy!