Beef short ribs braised in wine Beef short ribs braised in wine Israeli Kitchen Photo: Miriam Kresh

Beef short ribs braised in wine

This spicy and sweet meat dinner tastes even better the next day.

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  • Yield: Serves 6
  • Prep time: 30 minutes
  • Cook time: 3 hours

Braised short ribs is what we’re eating for dinner tomorrow tonight.

And the great thing is, you cook them ahead and it reheats even better than the day before. Also, any excess fat hardens while the meat is stored in the fridge, so you can spoon it off before reheating. The ribs keep in the fridge for several days with no harm done.

I seasoned this meat with a Mediterranean mix of crushed spices. If you lack a mortar and pestle or spice grinder, just scatter the spices around the meat, whole, and stir them around a few times while the dish cooks.

Ingredients

  • 2 peppercorns
  • 2 allspice berries
  • 1/4 teaspoon mustard seeds
  • 1/4 teaspoon coriander seeds
  • 3 pounds beef short ribs
  • 3 tablespoons olive oil
  • 2 large onions, sliced thinly
  • 2 large cloves garlic, sliced coarsely
  • 1 medium carrot, sliced thickly
  • 1 stalk celery
  • 2 tablespoons soy sauce
  • 3 small bay leaves or 2 large
  • 1 bottle dry red wine
  • Strip orange peel about 2" long
  • Salt

Directions

Preheat the oven to 350° F (180° C).

Crush together the peppercorns, allspice, mustard and coriander.

Heat 2 tablespoons of olive oil in a skillet. Brown the ribs in the oil without crowding them, turning over to brown all sides.

Drain fat off and remove the ribs to a separate platter.

In the same skillet, brown the onion, garlic, carrots and celery.

Pour 1 tablespoon olive oil into a casserole or Dutch oven. Placed browned vegetables on the bottom. Place beef on top. Season with salt to taste.

Break the orange peel into 2 pieces. Tuck them around the meat with the bay leaves. If using whole spices, scatter them around and under the meat. If using crushed spices, sprinkle them on top of the meat.

Pour soy sauce over all. Top with the wine.

Cover casserole and place in the bottom of the oven. Bake for 3 hours.

Allow to cool. Fish out any whole spices. Cover and refrigerate.

The next day, simmer the meat, uncovered, over medium heat until the liquid has greatly reduced and has become syrupy. This should take about an hour. Keep an eye on it and stir, scraping the bottom to avoid burning, as soon as you notice that the syrup is starting to form.

When the meat is covered in a glaze, remove from heat and serve.

Related Topics: Meat and Poultry, Mediterranean

Recipes from the Israeli KitchenRecipes from the Israeli Kitchen
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