Red Wine–Braised Short Ribs

Name: Red Wine–Braised Short Ribs
Yield: Serves 4
Ingredients: ⅓ cup/75 milliliters honey; 1 tablespoon grated or minced lemon zest; 2 bay leaves; 1 tablespoon minced garlic; 3 cups/720 milliliters zinfandel or other fruit-heavy red wine; 1 garlic head, halved horizontally; One 1-inch/2.5-centimeter piece of fresh ginger; 1 pound/455 grams mushrooms, seared; All-purpose/plain flour; 8 beef short ribs; 2 large onions, cut into large dice; Kosher salt; 4 carrots, cut into bite-size pieces; 2 celery stalks, cut into 1-inch/2.5-centimeter pieces; 2 tablespoons tomato paste/purée; 1 tablespoon butter; 2 tablespoons minced fresh parsley; 1 teaspoon peppercorns, cracked beneath a sauté pan; Canola oil

Preparation info

Serves
4

Difficulty
Medium

Appears in

Ruhlman's Twenty

By Michael Ruhlman

Published 2011

About

Short ribs are the go-to ingredient when I entertain in the winter. They’re relatively inexpensive but are enormously satisfying. If you make a little extra effort to refine the sauce, the ribs are worthy of the finest table. This recipe serves four but can easily be scaled up as needed, using two short ribs per person. The ribs are best and easiest to prepare a day or two in advance. Serve them on buttered egg noodles.

Ingredients

Main course
Winter

Ingredients

Method