Holiday Wine-Braised Short Ribs
6 libras de costillas cortas con hueso (de al menos 1 ½ pulgadas de grosor), cortadas en trozos de 2 a 4 pulgadas.
- 6 pounds bone-in short ribs (at least 1 ½ inches thick), cut into 2- to 4-inch pieces
- Coarse kosher salt and freshly ground black pepper
- 2 tablespoons olive oil
- 1 large yellow onion, diced
- 1 teaspoon ground cumin
- ¼ teaspoon curry powder
- ¼ teaspoon ground cinnamon
- 1 teaspoon brown sugar
- 1 tablespoon ketchup
- 2 cups dry red wine
- 2 cups ginger ale or water
- 2 teaspoons soy sauce
- 1 large tomato, diced
- 1 jalapeño (optional), halved
- 3 sprigs fresh rosemary
- 3 bay leaves
- 2 carrots, cut on the diagonal into 2-inch pieces
- 2 celery stalks, halved crosswise
- 2 tablespoons chopped fresh cilantro or parsley, for serving
- Sichuan chile oil (optional), homemade or store-bought, for serving
- Heat oven to 250 degrees.
- Place short ribs on a plate and season with salt and pepper. Warm olive oil in a 7-quart Dutch oven (or other large, heavy ovenproof pot with a lid) over medium heat. Using tongs, sear meat for about 3 minutes per side to give it some color. Return the pieces to the plate, reserving the oil and fat in the pot.
- Add onion to the Dutch oven and stir occasionally until softened, 5 to 7 minutes. Stir in cumin, curry powder, cinnamon, brown sugar and ketchup. Add meat along with red wine, ginger ale, soy sauce, tomato, jalapeño (if using), rosemary, bay leaves, carrots, and lastly the celery. Cover and transfer to the oven.
- Cook for about 4 hours, until the meat is fork-tender and falls off the bones. Remove and discard the celery, rosemary, bay leaves and jalapeño (if used). Let cool in the Dutch oven, then chill in the refrigerator at least overnight and up to 2 days.
- When ready to serve, heat the oven to 350 degrees. Remove and discard the solidified fat on top of the meat and reheat the short ribs, covered, in the oven until warmed through, about 20 minutes. Taste and adjust seasoning if needed. Transfer to a serving platter, sprinkle with cilantro or parsley and serve with a small bowl of Sichuan chile oil if you’d like.
Step 2 Place short ribs on a plate and season with salt and pepper. Warm olive oil in a 7-quart Dutch oven (or other large, heavy ovenproof pot with a lid) over medium heat. Using tongs, sear meat for about 3 minutes per side to give it some color. Return the pieces to the plate, reserving the oil and fat in the pot.
Step 3 Add onion to the Dutch oven and stir occasionally until softened, 5 to 7 minutes. Stir in cumin, curry powder, cinnamon, brown sugar and ketchup. Add meat along with red wine, ginger ale, soy sauce, tomato, jalapeño (if using), rosemary, bay leaves, carrots, and lastly the celery. Cover and transfer to the oven.
Step 4 Cook for about 4 hours, until the meat is fork-tender and falls off the bones. Remove and discard the celery, rosemary, bay leaves and jalapeño (if used). Let cool in the Dutch oven, then chill in the refrigerator at least overnight and up to 2 days.
Step 5 When ready to serve, heat the oven to 350 degrees. Remove and discard the solidified fat on top of the meat and reheat the short ribs, covered, in the oven until warmed through, about 20 minutes. Taste and adjust seasoning if needed. Transfer to a serving platter, sprinkle with cilantro or parsley and serve with a small bowl of Sichuan chile oil if you’d like.
Love the herbs and spices used. How do 2 carrots serve 8-10 people. I agree, leave the celery in. Haven't used ginger ale but have used coke for a terrific brisket recip. @Renée I’m going to try this in my slow cooker. I would reduce the liquid (check a slow cooker cookbook for proportions). I would brown the ribs, remove and put into the slow cooker. then I would saute all the vegetables until softened, add about 1/4 cup of flour and cook for about 2 minutes. and then add the liquid. Bring to a boil and pour over the short ribs.
Can this be frozen for travel? Thanks. What if I added some minced fresh ginger instead of ginger ale? Water is listed as a sub, and I like fresh ginger but would prefer not to use a sweetened soft drink.
Why not use water and fresh ginger? You could use zero sugar ginger ale.
