White Wine Braised Short Ribs
This is my new favorite short ribs recipe. The white wine produced much lighter tasting short ribs which we all loved!
White Wine Braised Short Ribs
Ingredients
- 5 pounds short ribs
- Kosher salt and pepper
- 1 tablespoon vegetable oil
- 1 large onion chopped
- 1 tablespoon tomato paste
- 1 teaspoon all-purpose flour
- 2 cups dry white wine Chardonnay
- 3 cups chicken broth
- 4 garlic cloves peeled and smashed
- 1 sprig fresh rosemary
- 2 tablespoons butter cut into 2 pieces and chilled
Instructions
- Adjust oven rack to lower-middle position and heat oven to 325 degrees.
- Season short ribs with ¾ teaspoon salt and ½ teaspoon pepper; set aside.
- Heat oil in large Dutch oven over medium heat until shimmering.
- Add onion and cook until lightly browned, 4 to 6 minutes.
- Add the tomato paste and flour. Cook, stirring, until paste darkens, about 45 seconds.
- Add the wine, increase heat to high, and bring up to a boil. Cook until mixture is slightly thickened, about 3 minutes.
- Stir in broth, garlic, rosemary.
- Lay short ribs into braising liquid, bone side up (ribs may overlap).
- Bring braising liquid to simmer, transfer pot to oven, and cook, uncovered, for 1 1/2 hours.
- Remove pot from oven and flip ribs meat side up so meat is above braising liquid.
- Return pot to oven and cook, uncovered, until fork slips easily in and out of meat, 1 to 1 1/2 hours longer.
- Transfer ribs to serving platter and tent with aluminum foil.
- Strain braising liquid through fine-mesh strainer into fat separator; discard solids.
- Allow liquid to settle for about 5 minutes.
- Strain off fat and return defatted braising liquid to now-empty pot.
- Bring to boil over high heat and cook until reduced to 1 cup, 4 to 7 minutes.
- Reduce heat to low and whisk in butter, 1 piece at a time.
- Season sauce with salt and pepper to taste.
- Pour sauce over meat and serve.
Adapted from ATK
Area Code says
This was a fantastic recipe. Easy and turned out perfect.