Red Wine Braised Short Ribs

Ingredients

• 2.5 lb English Style Short Ribs (cut about 2 inches thick, bone‑in)
• 1 tsp Coarse Sea Salt (for seasoning ribs and finishing)
• 1 tsp Freshly Ground Black Pepper (for seasoning ribs)
• 2 tbsp Olive Oil (high‑heat oil for searing)
• 4 oz Pancetta (diced; renders fat and adds salty depth)
• 1 medium Onion (diced)
• 2 small Carrots (young carrots, left whole or cut roughly)
• 14 oz Canned Chopped Tomatoes (full‑flavor, no need to drain)
• 1 cup Dry Red Wine (use a wine you would drink; adds acidity and depth)
• 2 tbsp Fresh Parsley (chopped; main herb in gremolata)
• 1 tbsp Fresh Chives (finely chopped; adds oniony note to gremolata)
• 1 tsp Orange Zest (freshly grated; brightens the gremolata)
• 2 cloves Garlic (minced very fine or grated)
• 1/2 tsp Coarse Sea Salt (finishing) (adds texture at the end)

Instructions

1. Season the Short Ribs

   Pat the short ribs dry, then generously season all sides with coarse sea salt and freshly ground black pepper.

   Time: PT5M

2. Sear the Ribs

   Heat 2 tbsp olive oil in the Dutch oven over medium‑high heat. Working in batches, add ribs without crowding and sear until a deep golden‑brown crust forms on all sides, about 3‑4 minutes per side.

   Time: PT10M

3. Drain Excess Fat

   Transfer the seared ribs to a plate. Carefully pour off most of the rendered fat, leaving about 1‑2 tbsp in the pot for flavor.

   Time: PT2M

4. Render Pancetta

   Add the diced pancetta to the pot and cook, stirring occasionally, until the fat renders and the pieces turn golden and slightly crisp, about 4‑5 minutes.

   Time: PT5M

5. Sauté Aromatics

   Add the diced onion and cook, stirring, until translucent (≈3 minutes). Then add the small carrots and continue sautéing another 2 minutes.

   Time: PT5M

6. Add Tomatoes and Wine

   Stir in the canned chopped tomatoes, then pour in 1 cup dry red wine. Scrape the bottom of the pot to release any stuck fond.

   Time: PT3M

7. Return Ribs and Simmer

   Nestle the seared ribs back into the pot, bone‑side up. Bring the liquid to a gentle simmer, then cover with the lid and reduce heat to maintain a low simmer.

   Time: PT3H45M

8. Prepare Gremolata

   While the ribs braise, finely mince the garlic, zest the orange, and combine with chopped parsley, chives, and a pinch of coarse sea salt. Mix until evenly distributed.

   Time: PT5M

9. Strain and Finish Sauce

   When the ribs are fork‑tender, remove them with tongs and set aside, keeping them warm. Strain the braising liquid through a fine‑mesh strainer back into the pot, discarding solids. Return the ribs to the pot and spoon some sauce over them.

   Time: PT5M

10. Serve

    Transfer the ribs to a serving platter, drizzle with the strained sauce, and sprinkle the fresh gremolata over the top. Serve immediately with crusty bread or mashed potatoes.

    Time: PT5M

Nutrition Facts

Calories

620

Protein

35 g

Carbohydrates

15 g

Fat

38 g

Fiber

3 g