Make Ahead Beef Short Ribs

I have written about and have used several beef short ribs recipes over the years and when perusing new ideas for a dinner party, I ran across a new twist shared in the Daniel Boulud’s Beef Short Ribs recipe that has the cook boil down the red wine before adding it to the short ribs for simmering. I liked the idea so much that I’m officially adopting it.

The great thing about this recipe is that it can be made up to two days in advance and even kept warm in your slow cooker the day of your dinner party. Make the short ribs a day in advance for best results.

Ingredients:

• 2 bottles Cabernet Sauvignon
• ¼ cup vegetable oil
• 12 short ribs, trimmed of excess fat
• 1 tsp. each salt and pepper
• Flour, for dredging
• 8 large shallots, peeled, trimmed, split, rinsed and dried
• 2 medium carrots, cut into 1-inch pieces
• 2 celery ribs, cut into 1-inch pieces
• 1 medium leek (white and light-green parts), chopped
• 10 cloves of garlic, peeled
• 6 sprigs Italian parsley
• 2 bay leaves
• ½ tsp. thyme leaves
• 2 Tbsp. tomato paste
• 48 ounces beef broth
• zest of one lemon and one lime (optional).

Chopped Vegetables

Directions:

1. Pour the wine in a large saucepan set over medium-high heat.  Allow the wine boil then cook until it’s been reduced by half, about 20 minutes.
2. Preheat oven to 325 degrees.
3. Warm the oil in an extra-large Dutch oven over medium-high heat.
4. Rub the salt and pepper all over the short ribs then dust with flour.
5. Sear the ribs in the hot oil until browned, about 5 minutes on each side. Depending on the size of your Dutch oven, you’ll need to sear the beef in 2- batches. Transfer the ribs to a plate.
6. Lower the heat to medium and sweat the vegetables and herbs for about 5 minutes. Add the tomato paste and cook for an additional minute. Add the wine, short ribs and broth to the Dutch oven, cover tightly and place in the oven to braise for 4 hours.
   

   Beef Braising

7. Transfer the meat to a plate and boil down the cooking liquids on the stove over medium-high heat for about 30 minutes. Strain the solids and return the meat to the sauce in the Dutch oven. Cool the pot then refrigerate overnight.
8. An hour prior to serving, preheat oven to 350 degrees. Scrape off the fat from the surface of the short ribs and discard. Warm the ribs in the oven for about an hour, basting the meat with the sauce every 15 minutes. You could also reheat and keep warm the short ribs in a slow cooker over low heat for 4-5 hours.
9. Serve over mashed potatoes with a fine grating of lemon and lime zest, if using.

Makes 10 servings.