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🍂 Garlic Braised Short Ribs with Red Wine Sauce

How to prepare

Difficulty Level:       

Yield: 6 Servings

 Ingredients:
5 lbs. Short Ribs
1 tbsp. Salt, Kosher
1 tbsp. Pepper, Black, Coarse Ground
3 tbsp. Oil
1 1/2 lbs. Yellow Onion, chopped
1 1/2 lbs. Carrots
1 lb. Celery
1 oz. Tomato Paste

1 Bottle Red Wine (fruity; not tannic)                                             1/2 Bunch Parsley
5-6 Sprigs Fresh Thyme                 4-5 Sprigs Fresh Oregano

2-3 Sprigs Fresh Rosemary
2 Bay Leaves
2 oz. Whole Garlic
1 qt. Veal Stock
1-1/2 oz. Butter
1-1/2 oz. All-purpose Flour

 

How to brown Short Ribs: 

  1. Preheat oven to 325°F.
  2. Season short ribs with salt and pepper.
  3. Heat oil in a heavy, gauged stack pot until smoking.
  4. Work in batches, brown short ribs on all sides about 5 minutes per batch.
  5. Transfer short ribs to a sheet pan and set aside.

How to make the base:

  1. Pour off all the oil except for about 3 tablespoons.
  2. Add the onions, carrots, and celery over medium heat stirring often. Cook the vegetable mixture until caramelized and very brown.
  3. Add the tomato paste and continue cooking until well combined and deep red in color; stirring constantly.
  4. Pour in red wine and deglaze the pan by scraping the bottom of the pan. Then reduce heat and cook until the wine has reduced by half.
  5. Add the herbs, garlic, and veal stock to the pot.

How to combine altogether:

  1. Place short ribs into the pot.
  2. Cover with its top or aluminum foil and place in oven and cook for 2 1/2 hours or until the short ribs are tender and pull away from the bone.
  3. Gently transfer short ribs to a pan to cool.
  4. Strain sauce through a sieve.
  5. Set aside to cool below 150°F.
How to make the sauce:
  1. This is important to keep your final sauce from lumping. There should be about 3 cups of liquid. If not, add water until you have 3 cups.
  2. In a clean saucepot, heat butter over medium and melt.
  3. Cook butter until most of the bubbling stops (bubbling is caused from boiling off water from the butter, which we don’t want).
  4. Add flour while whisking and continue to whisk until the “roux” is smooth.
  5. While constantly whisking, add the sieved reserved sauce to the pan and bring to a simmer, gently whisking the whole time.
  6. The sauce will thicken and come to a boil. Reduce heat and simmer for about 5 minutes, whisking occasionally.
  7. Add the reserved short ribs to the sauce and gently heat in the sauce until hot.

How to assemble your dish:

Serve with your favorite side dish. We recommend polenta to absorb all short rib juices or alternative purees from mashed potatoes to white beans.

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