Ingredients with Measurements:
- 4 lbs beef short ribs
- 1 bottle Lagrein wine
- 2 cups beef broth
- 2 tbsp olive oil
- 1 onion, chopped
- 4 garlic cloves, minced
- 2 carrots, chopped
- 2 celery stalks, chopped
- 2 bay leaves
- 1 tsp dried thyme
- Salt and pepper to taste
Special equipment needed:
- Dutch oven or heavy-bottomed pot with lid
Step-by-step instructions:
1. Preheat the oven to 325°F.
2. Season the short ribs with salt and pepper.
3. Heat the olive oil in a Dutch oven over medium-high heat.
4. Brown the short ribs on all sides, about 8-10 minutes.
5. Remove the short ribs from the pot and set aside.
6. Add the onion, garlic, carrots, and celery to the pot and sauté until softened, about 5 minutes.
7. Add the Lagrein wine, beef broth, bay leaves, and thyme to the pot and bring to a boil.
8. Return the short ribs to the pot, cover with the lid, and transfer to the oven.
9. Braise for 3-4 hours, or until the meat is tender and falling off the bone.
10. Remove the short ribs from the pot and set aside.
11. Strain the braising liquid through a fine-mesh sieve and discard the solids.
12. Return the liquid to the pot and simmer over medium heat until reduced and thickened, about 10-15 minutes.
13. Serve the short ribs with the reduced braising liquid.
Time:
Preparation time: 20 minutes
Cooking time: 3-4 hours
Temperature:
Oven temperature: 325°F
Serving size:
4-6 servings
Nutritional information:
Calories: 600
Fat: 40g
Carbohydrates: 8g
Protein: 50g
Substitutions for ingredients:
- Lagrein wine can be substituted with any dry red wine.
- Beef broth can be substituted with chicken or vegetable broth.
- Carrots and celery can be substituted with any root vegetables of your choice.
Variations:
- Add chopped tomatoes or tomato paste for a richer flavor.
- Add mushrooms or pearl onions for extra texture.
- Use different herbs such as rosemary or oregano for a different flavor profile.
Tips and tricks:
- Make sure to brown the short ribs well for maximum flavor.
- Use a heavy-bottomed pot or Dutch oven to ensure even cooking.
- Let the short ribs rest for a few minutes before serving to allow the juices to redistribute.
Storage instructions:
Leftover short ribs can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the short ribs in a covered pot over low heat until heated through.
Presentation ideas:
Serve the short ribs on a platter with the reduced braising liquid drizzled over the top.
Garnishes:
Garnish with chopped fresh herbs such as parsley or chives.
Pairings:
Serve with a side of mashed potatoes or roasted vegetables.
Suggested side dishes:
- Creamy polenta
- Roasted Brussels sprouts
- Garlic mashed potatoes
Troubleshooting advice:
- If the braising liquid is too thin, simmer it over medium heat until reduced and thickened.
- If the short ribs are tough, braise them for an additional hour or until tender.
Food safety advice:
- Make sure to cook the short ribs to an internal temperature of 145°F to ensure they are safe to eat.
- Store leftover short ribs in the refrigerator within 2 hours of cooking.
Food history:
Lagrein is a red wine grape variety that is native to the Alto Adige region of Italy. It is known for its deep color and full-bodied flavor, which pairs well with beef dishes such as braised short ribs.
Flavor profiles:
The Lagrein wine adds a rich, fruity flavor to the braising liquid, while the beef broth and vegetables add savory notes. The short ribs are tender and flavorful, with a melt-in-your-mouth texture.
Serving suggestions:
Serve the Lagrein braised short ribs with a glass of Lagrein wine for a perfect pairing.
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Region: Italian