All, Meat, Recipes

Braised Short Ribs with Red Wine and Cognac

By Casa de Suna

Published Feb 09

Is there anything better than a beautifully braised short rib?

From the cognac to the thyme, this is the dish to go for when you’re looking for both, depth of flavor and a hearty, filling portion. For the best results, we always opt for an English-style cut, and recommend really taking to the time deeply sear each side–we promise it’s worth the extra effort.

How to Make It

Difficulty: Easy

Overall Time: 3 hrs 20 min

Prep Time: 50 min

Cook Time: 2 hrs 30 min

Serves: 4 to 6

Ingredients

4 lbs (1.81 kg) bone-in English-style beef short ribs, cut crosswise into 4 to 6-inch pieces
2 tsp kosher salt, divided
2 tbsp vegetable oil
2 tbsp unsalted butter
2 medium carrots, peeled and chopped
1 celery stalk, chopped
1 yellow onion, chopped
3 garlic cloves, crushed
2 tbsp all-purpose flour
1 tbsp tomato paste
2 tbsp cognac
1 ½ cups dry red wine, preferably Cabernet Sauvignon
2 cups good-quality no-salt-added beef broth
2 large thyme sprigs, plus extra for garnish
1 sage sprig, about 6 to 9 leaves, plus extra for garnish
1 bay leaf
1 tsp black peppercorns

Instructions

Arrange rack in bottom third of oven. Preheat to 325°F.
Pat ribs dry with paper towel. Season with 1 ½ tsp salt. Heat a large, ovenproof pot over medium-high heat. Add oil, then half the ribs. Cook, turning occasionally, until browned on all sides, approximately 10 to 14 minutes. Transfer to a large plate. Repeat with remaining ribs.
Discard fat from the pot, then return to medium heat. Add butter. Once melted, add carrots, celery, onion, and garlic. Cook, stirring occasionally, until onions have softened, about 6 to 8 minutes. Stir in flour and tomato paste to coat. Cook for 1 minute. Stir in cognac until combined, then the wine. Boil and then reduce the heat to medium-low. Simmer until the scent of alcohol burns off, about 3 to 4 minutes. Stir in the broth, thyme, sage, bay leaf, and peppercorns. Return ribs to the pot (with any juices). Bring to a boil over medium-high heat, then cover with lid. Transfer to bottom third of oven. Cook until ribs are very tender, approximately 2 hours and 30 minutes to 3 hours.
Transfer short ribs to a large platter. Carefully strain braising liquid through a fine-mesh sieve over a large bowl. Stir in remaining ½ tsp salt. Adjust seasoning, if needed.
To serve, garnish ribs with thyme and sage sprigs. Serve sauce spooned over ribs. Serve alongside mashed potatoes or seasonal vegetables.