Recipes Mains:

Red Wine Braised Short Ribs with Olives & Orange Zest

adapted from Melissa Roberts
Red Wine Braised Short Ribs with Olives & Orange Zest

Ingredients

1/3 cup all-purpose flour

Salt

Freshly ground black pepper

4.5 – 5 pounds short ribs (6 bone in ribs)

5 tablespoons olive oil, divided

2 medium red onions, diced

2.5 carrots, diced

2 celery rib, cut into 1/2-inch pieces

5 large garlic cloves, chopped

2 tablespoons chopped fresh rosemary

1.5 tablespoon fresh thyme leaves

2 cups full-bodied red wine

2 cups low-sodium chicken broth

1 (15-ounce) can whole peeled tomatoes in juice

3/4 cup balsamic vinegar

2/3 cup (3 1/2 ounces) pitted kalamata olives, rinsed and patted dry

1 navel orange

Fresh horseradish

Special equipment:

 A wide 6- to 8-quart heavy pot or cocotte with a tight-fitting lid

The Prep

Heat oven to 350°F with rack in lower third.

Stir together flour with 2 teaspoons salt and 1/2 teaspoon pepper in a bowl. Lightly dredge in flour mixture – knock off excess.

Heat 3 tablespoons oil in a heavy pot over medium-high heat until it shimmers. Brown ribs on all sides in 2 batches, about 8 minutes per batch. Discard fat from pot.

Cook onions, carrots, and celery in remaining 2 tablespoons oil with 3/4 teaspoon salt over medium heat, stirring occasionally, until just softened and beginning to brown, 8 to 10 minutes.

Add garlic and herbs and cook, stirring frequently, until garlic is softened and fragrant, 2 minutes.

Add wine and boil until reduced by half, about 8 minutes, then stir in broth, tomatoes with juice, and vinegar and bring to a simmer.

Return ribs to pot. Cover with the lid, then place in oven, and braise until ribs are fork-tender, 3 to 3 1/2 hours.

Transfer ribs to a bowl. Let cooking liquid stand briefly, then skim fat from top. Stir in olives. Adjust seasoning to taste.

Return meat to pot. Grate zest from orange and a small touch of horseradish zest over top just before serving.

* Short ribs can be braised up to 3 days ahead – in fact they are better after a few days when the flavors meld.

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