While the prep time is quite considerable for this dish, it is well worth it! The taste of the beef and the sauce that’s created is guaranteed to be the best you’ve ever tasted. Rich, aromatic, savory, the ultimate in gourmet comfort food.
An enameled cast iron Dutch oven is really the key to the tenderness of the meat. The heavy lid traps all the moisture in, almost like a slow cooker, creating meat that is fall-off-the-bone tender.
Prepare the bouquet garni and place in a pot along with the wine, veggies, and garlic. Bring mixture to a boil, then remove from heat and allow to cool completely.
Discard bouquet garni and pour marinade and veggies into a sealable container (or large Ziploc), along with meat. Allow to marinate in fridge for 24 hours. Strain mixture and place liquid into a Dutch oven. Pat dry meat cubes and set aside along with the veggies. Bring marinade to a boil in a Dutch oven, skimming off (and discarding) any impurities that rise to the surface.
Coat meat in flour, sprinkle with salt and pepper then sear in a hot skillet on all sides until crust is nicely browned, about 2-3 minutes per side. Be sure to sear the meat in batches so as not to overcrowd the pan or excess moisture will be released from the meat causing it to steam instead of sear. Place meat in Dutch oven with marinade.
Add a bit more oil to the skillet if necessary and add the marinated veggies. Sauté over medium-high heat until they begin to brown and caramelize, about 10 minutes. Add more oil as needed. Place the veggies over the meat in the Dutch oven along with the 2 stocks (add more if needed to ensure meat is covered), cover and bring to a boil. Transfer to oven (lid on) and bake at 275°F for 2-4 hours or until meat is tender and cooked. Check at the 2 hour mark, then every 30 minutes after that until it is fully cooked.
To prepare the sauce, remove meat from pot and set aside. Strain juices, discarding veggies at this point, then pour liquid back into pot and bring to a boil. Continue to boil uncovered for about 15 minutes until a sauce that has slightly thickened is created. Season to taste with salt and pepper. Divide up meat into bowls and pour sauce over each.
Savory Braised Short Ribs
- 3 ½ lbs boneless or 3-4 pieces/person bone-in short rib cut into piece, trim off excess fat
- 3 green leek leaves
- 8 sprigs fresh Italian parsley
- 2 sprigs thyme
- 1 bay leaf
Red Wine Marinade
- 3 cups red wine
- ½ cup carrots cut into 1” pieces
- 2/3 cups leeks cut into 1” pieces
- ½ cup onions cut into 1” pieces
- 3 cloves garlic smashed
- Salt and pepper
- 3 Tbsp GF flour
- 2-3 Tbsp oil
- 2 cups GF chicken stock
- 2 cups GF beef stock
- To prepare bouquet garni, overlap the leek leaves in star pattern. Place the remaining herbs in the center, then fold over the leek leaves to create a sealed package. Tie with cooking string.
- In a large pot combine wine, veggies, garlic and bouquet garni and bring to a boil. Remove from heat and set aside to cool completely.
- Discard bouquet garni, pour marinade into large Ziploc and add meat. Refrigerate for 24 hours.
- On Day 2, remove the meat to a plate then pour the marinade through a strainer, reserving veggies. Pour the marinade into a Dutch oven and bring to a boil, skimming off any impurities that rise to the surface. Set aside.
- Season meat with salt and pepper and dredge lightly in flour. Heat oil in a large skillet then sear the meat in batches so as not to overcrowd the pan (which will cause excess moisture to be released from the meat causing it to steam instead of sear), about 2-3 minutes per side. Add meat to Dutch oven.
- In skillet, add reserved marinated veggies along with a tablespoon of oil if necessary and sauté over medium-high heat until they begin to brown and caramelize, about 10 minutes. Place veggies over the meat in the Dutch oven, along with the beef and chicken stock - add more stock if needed to ensure meat is covered. Place lid on Dutch oven and bring to a boil.
- Transfer to oven and bake at 275°F for 2-4 hours or until meat is tender and fully cooked (after 2 hours, check meat every 20 minutes until it is fully cooked).
- Remove meat from pot, strain juices into a skillet (discarding veggies at this point) and bring to a boil. Continue to boil uncovered for about 15 minutes until a sauce with a nice consistency is created (slightly thickened). Season to taste with salt and pepper. Divide up meat into bowls and pour sauce over each.