Red Wine Braised Short Ribs (Ethan Chlebowski)

Ingredients · for 4 (scales to your household)

• 3 Carrots not counted
• 5 Celery ribs not counted
• 1 Yellow Onion not counted
• 30 g Knob Ginger not counted
• 4 Garlic Cloves not counted
• 2 Bay leaves not counted
• 2 tbsp Vegetable Oil not counted
• 6 Bone in Beef Short Ribs not counted
• 1/2 tsp Coarse Kosher Salt not counted
• 1/4 tsp Ground Pepper not counted
• 1/4 cup Flour, to coat short ribs not counted
• 75 g Tomato Paste not counted
• 750 ml Red Wine not counted
• 15 g Parsley not counted
• 2 cloves Garlic not counted
• 5 g Lemon zest not counted
• 8 oz Egg Noodles mixed with a little butter not counted

Per-ingredient cost is the amount this recipe uses at the lowest Canadian price we have on file; the per-serving total above adds the range up to the dearest price and for buying whole packages.

Method

1. Prepare and cut all the vegetables. Prepare the gremolata by mixing the parsley, garlic, and lemon zest and store in the fridge (topping for later).
2. Preheat oven to 275 F (121 C).
3. Liberally season the short ribs with coarse kosher salt and fresh ground pepper. Sprinkle the flour over the short ribs to lightly cover them.
4. Heat the oil in a large Dutch oven over medium-high heat.
5. Brown the short ribs on all sides, about 2-3 minutes per side. Do not overcrowd the pan! Work in batches if you need to. Transfer the browned short ribs to a plate.
6. Turn the heat to medium-low. Add the diced onions, carrots, and celery to the pot and cook, stirring occasionally, until onions are softened and starting to brown, about 10-15 minutes.
7. Add the tomato paste and cook, stirring constantly for 2-3 minutes, until it becomes a deep red. Glug in the bottle of wine, and nestle in the short ribs. T the heat to low. Add the bay leaves, ginger, and crushed garlic cloves. Transfer the pot to the oven with the lid slightly ajar.
8. Set a timer for 3.5 hours and cook until the short ribs are falling apart tender. Let them cook longer if they aren't tender yet.
9. 20 minutes before the ribs are done, boil egg noodles and toss with butter.
10. Using tongs, transfer the short ribs to a plate. Strain the sauce from the dutch oven in to a large measuring cup, spoon and discard the fat from the surface.
11. Return the sauce to the dutch oven and bring to a simmer over medium heat until it reduces by half and thickens, about 7-10 minutes.
12. To serve, nestle the short ribs in a bowl of buttered egg noodles, top with the reduced sauce and sprinkle with the gremolata.