Wolfgang Puck's Short Ribs Recipe
These Wolfgang Puck's short ribs turn out unbelievably tender, packed with deep, rich flavors from slow braising.To start, brown up your meat well to lock in all the deep, rich flavors for the sauce.I always deglaze with red wine to pull up every bit of flavor from the pan before adding in the broth.Low and slow is the key here—these ribs need hours to break down and become fall-apart tender.For extra richness, I like to stir in a spoonful of tomato paste while sautéing the onions and garlic.
Servings: 5
Ingredients
- 6 lbs Beef Short Ribs
- 1 bottle Cabernet Sauvignon
- 2 tbsp Vegetable Oil
- 1 tsp Black Peppercorns crushed
- Salt to taste
- 10 cloves Garlic peeled
- 8 Shallots peeled and halved
- 2 Celery Stalks chopped
- 2 Carrots peeled and chopped
- 1 Leek white part only, chopped
Instructions
- Season the short ribs with salt and crushed black peppercorns. Coat evenly.
- In a hot skillet, sear the short ribs on all sides using vegetable oil. This should take about 8 minutes.
- In a large bowl, combine celery, carrots, leek, and garlic. Place these seasoned ribs into the bowl.
- Pour the Cabernet Sauvignon over the short ribs and vegetables. Marinate in the refrigerator for at least 6 hours.
- Remove marinated ribs and preheat your oven to 325°F (163°C). Transfer contents to a baking dish, ensuring ribs are covered with the marinade.
- Serve five to six people. Prep takes about 20 minutes, while cooking and marinating require about 6 hours.