nyt Braised Short Ribs in a Bold Red Wine Sauce

Outline

1. Introduction
2. What Are NYT Braised Short Ribs?
3. Ingredients for NYT Braised Short Ribs
4. Why Red Wine?
5. Step-by-Step Recipe: NYT Braised Short Ribs
6. How to Choose the Best Short Ribs
7. Cooking Tools You’ll Need
8. How to Make the Bold Red Wine Sauce
9. Tips for Browning the Short Ribs
10. Braising: The Key to Tenderness
11. How Long to Braise Short Ribs?
12. Resting and Serving Suggestions
13. Side Dishes to Pair with Braised Short Ribs
14. Frequently Asked Questions
15. Conclusion

Article

What Are NYT Braised Short Ribs?

NYT braised short ribs refer to a popular recipe from the New York Times that takes classic braised short ribs to a whole new level. These ribs are slowly cooked in a rich red wine sauce until they’re incredibly tender and infused with a depth of flavor. The result? A hearty, satisfying meal that’s gourmet yet approachable.

Ingredients for NYT Braised Short Ribs

To make this dish, you’ll need:

• 4 pounds of beef short ribs
• Salt and pepper, for seasoning
• 2 tablespoons of olive oil
• 1 large onion, chopped
• 2 medium carrots, chopped
• 3 celery stalks, chopped
• 5 garlic cloves, minced
• 3 tablespoons of tomato paste
• 2 cups of bold red wine (such as Cabernet Sauvignon)
• 2 cups beef stock
• 3 sprigs of fresh thyme
• 2 bay leaves

Why Red Wine?

Red wine adds a unique flavor to the braised short ribs and helps tenderize the meat. The acidity of the wine breaks down the collagen in the ribs, resulting in a silky, melt-in-your-mouth texture. Opt for a wine you enjoy drinking, as its flavors will be intensified in the sauce.

Step-by-Step Recipe: NYT Braised Short Ribs

Preparation Tips

1. Season the Ribs: Generously season the short ribs with salt and pepper on all sides.
2. Preheat the Oven: Preheat your oven to 325°F (163°C).

How to Choose the Best Short Ribs

Choose meaty, bone-in short ribs that have a good amount of marbling. This marbling adds flavor and tenderness during slow cooking, resulting in rich and juicy meat.

Cooking Tools You’ll Need

• Large, heavy-duty Dutch oven
• Tongs for flipping the ribs
• Ladle for serving
• Oven-safe pan or pot with a tight-fitting lid

How to Make the Bold Red Wine Sauce

Choosing the Right Wine

For the best red wines such as Cabernet Sauvignon, Merlot, or Syrah. These wines for the best flavors add a deeper flavor profile that perfectly complements the richness of the short ribs.

Essential Aromatics

The aromatics you use will play a big role in the flavor of the sauce. Chopped onions, carrots, celery, and garlic are must-haves, as they release sweetness and earthiness that balance out the wine’s acidity.

Tips for Browning the Short Ribs

Browning the short ribs before braising adds flavor through the Maillard reaction. Use high heat and sear each side for a few minutes until you see a dark, caramelized crust.

Braising: The Key to Tenderness

Braising is a cooking technique where meat is first seared and then slow-cooked in liquid. The moist heat gently breaks down the meat’s connective tissue, making it incredibly tender.

How Long to Braise Short Ribs?

Braise the short ribs in the oven for about 2.5 to 3 hours. Low and slow is the way to go with this recipe, allowing the meat to fully absorb the flavors while becoming fall-off-the-bone tender.

Resting and Serving Suggestions

Let the short ribs rest for 10-15 minutes after removing them from the oven. This allows the juices to redistribute, ensuring each bite is as flavorful as possible.

Side Dishes to Pair with Braised Short Ribs

To complement the richness of the braised short ribs, serve them with creamy mashed potatoes, roasted root vegetables, or a crusty loaf of bread to soak up the sauce.

Conclusion

NYT braised short ribs in a bold red wine sauce is a meal that’s worth every minute spent in the kitchen. The result is a flavorful, tender dish perfect for family gatherings or special occasions. This recipe is simple to follow, yet the outcome is spectacularly indulgent.

FAQs

Q: Can I use boneless short ribs?
A: Yes, but bone-in ribs provide more flavor and richness to the dish.

Q: What’s the best wine substitute for this recipe?
A: Beef broth or a mix of beef broth and grape juice can be used, but it will change the flavor profile.

Q: How can I make this recipe in a slow cooker?
A: Sear the ribs and vegetables on the stovetop, then transfer everything to a slow cooker. Cook on low for 6-8 hours.

Q: Can I make this dish ahead of time?
A: Absolutely! Braised short ribs taste even better the next day, as the flavors deepen over time.

Q: Can I freeze leftovers?
A: Yes, store them in an airtight container for up to 3 months.