Sunday, October 18, 2009

Red Wine Braised Shortribs ala Hubert Keller

Earlier this, I tried Hubert Keller's Red Wine Braised Shortribs after watching his Secrets of a Chef show on PBS - serving it with corned polenta, stir fry bok choy and a bottle of J Winery's 2007 Pinotage.

Here's his recipe with a couple changes:

4 pounds bone-in short ribs
salt and pepper
chayenne (my addition)
chili pepper (my addition)
4 tablespoons olive oil
2 small onions, peeled and sliced
2 carrots, peeled and coarsely chopped
2 celery stalks, chopped
1 2-inch piece fresh ginger, peeled and sliced thinly
2 garlic cloves, peeled and chopped
1 stalk lemongrass
1 1/2 cups red wine, pinot noir preferably
1 cup strong coffee (my addition)
1 14-oz can diced tomatoes with juice
2 tablespoons brown sugar
2 tablespoons parsley, chopped
3 tablespoons tomato paste
3 cups beef stock
1 sprig fresh sage

  • Preheat the oven to 350F.
  • Heat olive oil in a 5-quart saute or casserole pan over high heat.
  • Lay the short ribs out on a clean work surface and season all sides with salt, pepper, chayenne and chili pepper.
  • When oil is almost smoking, add ribs and let sear on high heat, 5 minutes per side or until well browned. Use tongs to rotate the ribs.
  • Once browned on all sides, remove ribs with tongs and place on a baking tray.
  • Add onions, carrots, celery, ginger, and garlic to the same pan.
  • Smash the lemongrass stalk with the back of the knife, slice, and add to pan. Saute vegetables for 2 minutes, or until softened.
  • Over high heat, add red wine and scrape bottom of pan with wooden spoon as wine comes to a boil.
  • Add tomato paste, diced tomatoes, brown sugar, parsley, beef stock, coffee and sage leaves to pan and bring to a simmer. Add ribs back into pan and cover with a tight-fitting lid.
  • Place casserole in pre-heated oven for 1.5 hours. Remove cover and continue cooking for an additional 1 hour.
  • When rib meat is very tender, remove ribs from oven, using tongs to place on baking tray. Cover with aluminum foil to keep warm.
  • Pour the sauce through a fine-mesh strainer into a saucepan, removing all of the vegetables. Over medium low heat, simmer the sauce for 5 minutes until darker in color and thicker. Add the ribs to reheat.
  • Serve ribs with sauce over polenta and bok choy.