Red Wine–braised Short Ribs
Steak au poivre meets beef bourguignon in this braise. A generous dose of black pepper, along with the licorice notes of fennel and the warming heat of mustard and ginger, cuts through the meat’s richness and delivers a rich complexity.
Category
Main Course
Servings/Yield
8 to 12
Author
Lior Lev Sercarz, from "Mastering Spice" by Lior Lev Sercarz
Steak au poivre meets beef bourguignon in this braise. A generous dose of black pepper, along with the licorice notes of fennel and the warming heat of mustard and ginger, cuts through the meat’s richness and delivers a rich complexity.
Ingredients
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2 1⁄2 teaspoons black peppercorns, preferably Tellicherry (10 grams)
-
2 teaspoons yellow mustard seeds (10 grams)
-
1 tablespoon plus 2 teaspoons ground ginger (10 grams)
-
2 1⁄2 teaspoons fennel seeds (5 grams)
1 tablespoon plus 1 teaspoon all-purpose flour (7 grams)
Coarsely grind the peppercorns and mustard seeds together and immediately mix with the ginger, whole fennel seeds, and flour. Or mix 1 tablespoon pre-ground black pepper and 2 teaspoons dry mustard with the ginger, fennel, and flour.
41⁄2 pounds bone-in short ribs, preferably 2 × 4-inch pieces with more meat than bone on each one
Kosher salt
-
Freshly ground black pepper
Canola oil
1 orange
2 medium yellow onions
3 medium carrots
6 medium or 4 large garlic cloves
2 cups dry red wine
Spice Blend
Short Ribs
Directions
To make the short ribs: Preheat the oven to 300°F. Line two half sheet pans with parchment paper.
Put the ribs on one of the prepared pans and season them very generously with salt and pepper on all sides. Heat a large Dutch oven or other heavy oven-safe pot over medium-high heat. Add enough oil to coat the bottom (2 to 3 tablespoons). Add enough short ribs to fit in a single layer. Sear to evenly brown, 4 to 5 minutes per side. Transfer to the other sheet pan. Repeat with the remaining short ribs.
While the short ribs are browning, cut the oranges into 11⁄2-inch wedges (with their peel). Cut the onions into 1-inch chunks. Scrub and trim the carrots and cut one at an angle into a 1-inch piece. Rotate the carrot and cut another 11⁄2-inch wide triangular piece at an angle. Repeat with the remaining carrots. Peel the garlic and cut any large cloves in half lengthwise.
Once the meat is done browning, add the oranges, onions, carrots, and garlic to the Dutch oven. Stir well and sprinkle with salt. Cook, stirring occasionally, until the onions have a little color, 5 to 8 minutes
Sprinkle two-thirds of the spice blend over the orange mixture. Reduce the heat to low and stir to evenly coat. Don’t let the spices burn. While stirring, add the wine in a steady stream, scraping up any browned bits from the bottom of the pan (you want the flour to gradually thicken the liquid without clumping). Raise the heat to high and bring to a simmer.
While the liquid heats, sprinkle the remaining one-third of the spice mixture all over the short ribs. Nestle the ribs in the Dutch oven bone- side up. Pour 1⁄2 cup water into the sheet pan that held the meat, scrape up any spices and browned bits, and pour it all into the pot. Bring to a simmer, cover, and transfer to the oven.
Bake until the bones lift right out of the tender meat, 3 to 31⁄2 hours. Discard the bones and cartilage and serve hot.
Recipe Note
Recipe Note
For a more elegant presentation, transfer the short ribs
to a half sheet pan lined with parchment paper, discard
the bones, and remove and discard any cartilage.
Strain the braising liquid into an airtight container and
refrigerate; discard the solids or save to eat another
time. Chill the short ribs until cold and firm, about
3 hours or up to 1 week, and then trim and cut the cold
short ribs into neat pieces. Pour the braising liquid into
a large, deep skillet and bring to a simmer. Add the
short ribs pieces to the liquid and reheat, spooning the
sauce over to glaze the meat. Serve hot.
Recipe from "Mastering Spice" by Lior Lev Sercarz.
Photo © Thomas Schauer
Questions? Contact helen@laboiteny.com
