Slow roasted and flavorful, these red wine-braised short ribs from C.A.Y.A. Smokehouse Grill’s fall menu are sure to impress your dinner guests this season. Previously of Michael Symon’s Roast in Detroit and Big Rock Chop House, Chef Jeff Rose brings his mastery of red meats to this classic dish. Served with roasted potatoes for a hearty meal, it’s perfect for holiday parties ahead.
Red Wine Braised Short Ribs
5 pounds of beef short ribs, cleaned
1 bottle of red wine
1/4 cup all-purpose flour
4 stalks of celery, diced
2 onions, diced
2 carrots, diced
2 sprigs of thyme
2 sprigs rosemary
2 bay leaves
1 cup port wine
6 cups beef stock
Soak the short ribs in red wine overnight. Drain and reserve wine. Season the short ribs with salt and pepper, to taste. Coat the short ribs in flour.
Lightly coat the bottom of a large pot with vegetable oil. Sear the short ribs and remove. Add all the vegetables and herbs to the pan. Sweat for 3 minutes, leaving the vegetables crunchy.
Add the port and reduce. Add the reserved red wine and reduce. Add the beef stock and reduce by 1/3.
Add liquid over the short ribs and braise covered at 350 degrees for 5 hours. When done, cool in the liquid before cutting.