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Rib Rationing Recipe

This recipe outlines the creation of tender Cabernet-braised beef short ribs. Beef short ribs are seared, then slowly simmered with Cabernet Sauvignon, beef broth, tomato paste, and a medley of aromatics like celery, carrots, garlic, onion, and rosemary. The result is a rich, savory, and fall-off-the-bone tender main course, with a thickened sauce perfect for serving over mashed potatoes or polenta.
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Servings: 4 people
Course: lunch/dinner
Cuisine: French
Calories: 6030.2
Ingredients Equipment Method Notes

Ingredients
  

Main
  • Cooking spray
  • 3 pounds beef short ribs trimmed
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 1/2 cups low-sodium beef broth
  • 1 cup Cabernet Sauvignon
  • 2 tablespoons tomato paste
  • 1 1/2 cups sliced celery
  • 1 cup sliced carrots
  • 6 garlic cloves sliced
  • 2 six-inch rosemary sprigs
  • 1 medium onion cut into 8 wedges
  • 1 tablespoon flour
  • Chopped fresh parsley optional

Equipment

  • 1 Dutch Oven A heavy-bottomed pot suitable for searing and slow braising.
  • 1 Chef's Knife
  • 1 Cutting Board
  • 1 Tongs For handling and searing the short ribs.
  • 1 Whisk For incorporating flour into the sauce to thicken it.

Method
 

  1. Trim beef short ribs of excess fat and season generously with salt and freshly ground black pepper.
  2. Heat a Dutch oven over medium-high heat with cooking spray, then sear the short ribs on all sides until deeply browned; remove and set aside.
  3. Add sliced celery, carrots, onion wedges, and garlic cloves to the pot, sautéing until softened, about 5-7 minutes.
  4. Pour in the Cabernet Sauvignon, scraping the bottom of the pot with a wooden spoon to deglaze and release any browned bits.
  5. Stir in the beef broth and tomato paste, then add the rosemary sprigs to the pot.
  6. Return the seared short ribs to the Dutch oven, ensuring they are mostly submerged in the liquid.
  7. Bring the liquid to a simmer, then cover the pot and braise in a preheated oven (or on the stovetop) for 2.5-3 hours, or until the ribs are fork-tender.
  8. Carefully remove the ribs and rosemary sprigs from the pot; strain the braising liquid through a fine-mesh sieve, discarding the solids.
  9. Return the strained liquid to the Dutch oven, bring to a simmer, and whisk in the flour to thicken the sauce to your desired consistency.
  10. Serve the braised short ribs with the rich Cabernet sauce, garnished with fresh chopped parsley if desired.

Notes

Achieve a deep, even sear on the short ribs before braising; this Maillard reaction is crucial for developing robust flavor. Deglaze thoroughly with the Cabernet Sauvignon, scraping up all the flavorful fond from the bottom of the pot. Braise the ribs slowly and gently—either in the oven or on a very low stovetop heat—until they are fork-tender. The rosemary sprigs are best tied together or added in a sachet for easy removal. Taste and adjust seasoning before serving, and consider adding a touch of acid, like a splash of red wine vinegar, to brighten the final sauce.