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Langtry Cabernet Sauvignon Braised Beef Short Ribs

Recipe Date:
October 14, 2013
Serving Size:
Cook Time:
Imperial (US)
  • 4 lbs meaty, bone-in beef short ribs
  • 1/2 cup vegetable oil
  • 1 medium onion, diced
  • 2 celery stalks, diced
  • 2 garlic clove, mashed
  • 1 tbsp flour
  • cups full-bodied red wine
  • 1 tsp dried thyme
  • 1 bay leaf
  • 1 tbsp tomato paste
  • 4 cups homemade or high quality beef or brown veal stock
  • Salt and pepper to taste

The day before you plan on serving the ribs: 
Using a sharp knife, remove most of the thin layer of fat and sinew from the meaty 
top of each rib. This will make for a much more elegant presentation later. Season 
the ribs with salt and pepper on all sides. Heat all but two tablespoons of the oil in 
a large Dutch oven over medium high heat. When hot, add the ribs and brown well 
on all sides, including the ends. Don’t crowd the pan, so it will probably need to be 
done in two batches. Set the ribs aside for the moment. 
Preheat oven to 325 degrees. Lower the heat on the stove top to medium. Discard 
the old oil from the pan and add the two tablespoons of reserved oil. Add the onion 
and celery and cook until lightly caramelized, about 5 minutes. Add the garlic, stir 
and cook for a minute more. Add the flour and stir to incorporate. Add the red 
wine and cook a few minutes, scraping up the brown bits from the bottom of the 
pan. Then add the thyme, bay leaf, tomato paste, beef stock and the short ribs. 
Bring to a simmer and cover the Dutch oven. Place in a preheated 325 degree 
oven and cook until tender, about 3 ½ hours. Turn the ribs about half way through 
the braising. When the ribs are tender and falling off the bone, gently remove the 
meat and bones from the pan using a slotted spoon. Discard the bones and 
refrigerate the ribs overnight. Cover only after they have completely cooled. Strain 
the braising liquid through a fine mesh sieve into a bowl, pushing down the solids 
to get as much liquid as possible. Chill the braising liquid overnight in the 
refrigerator, uncovered. 
To finish the ribs: 
Using your sharp knife again, trim the chilled ribs by removing the fatty, sinewy 
part on the bottom that once surrounded the bone. When finished, the ribs will be 
completely cleaned for presentation. Set aside. Remove the thick layer of beef fat 
from the top of the chilled braising liquid and discard. Now reheat the completely 
defatted liquid in a large pan on the stove top. Add the short ribs, cover the pan 
and heat through over medium low heat. This will take about fifteen minutes. 
Remove the lid and reduce the liquid to sauce consistency. This should only take a 
few minutes as the liquid reduced significantly during the braising process. Adjust 
the seasoning with salt and pepper.

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