Port Braised Short ribs

  • 4 lb beef short ribs, trimmbed of excess fat
  • 2 tbsp canola oil
  • sea salt and cracked pepper
  • 3 shallots, minced
  • 6 garlic cloves, crushed
  • 1 cup port
  • 1 cup dry red wine
  • 6 cups beef stock
  • 2 tsp dry thyme
  • 2 bay leaves
  1. Preheat the oven to 350 F.
  2. Heat the oil in an ovenproof dutch oven on high heat.  Season the ribs generously with salt and pepper.
  3. Sear the ribs in two batches until browned on all sides.  Remove from the pan and pour out all but 1 tablespoon of fat.
  4. Decrease the heat to medium and saute the shallots and garlic 2 minutes.
  5. Deglaze the pan with the port and red wine.  Add the beef stock, thyme, and bay leaves.
  6. Return the ribs to the pot and bring to a boil.
  7. Cover tightly with aluminum foil and make 4 small slits in the foil to allow steam to escape.
  8. Place in the oven and braise 3 hours.
  9. Remove the ribs from the pot and cover to keep warm.  Bring the stock to a boil for 10 minutes, skimming the fat off the surface.  Check the seasoning.
  10. Serve the meat with the sauce.

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