Warren’s Restaurant in Loretto has become a staple of the community and has been serving up delicious comfort food since 2019. Chef Benjamin Eidem was generous enough to share the classic Red Wine Braised Short Rib recipe with us. “An at-home chef can easily recreate the short ribs with a little time and patience,” said Benjamin. So put your chef skills to the test, and then enjoy with your favorite glass of red. Benjamin recommends a dry red wine with this meal. His go-to is a pinot noir or zinfandel. And don’t forget the sides. “I love going with carrots and a root vegetable mash. If you have a favorite mashed potato, you can’t go wrong,” said Benjamin.
Whether it is bringing the whole family together on a Sunday night, or having an at-home date night, give this classic recipe a try! Bon Appetit!
Ingredients
Meat
-Bone in short ribs (Tip: Account for one bone per person. A larger bone will average around 1 lb. a piece and will yield 7 oz. of finished meat. Smaller bones will yield 4 oz.)
-Salt
-Pepper
-2 tablespoons olive oil
-Mirepoix (2 ribs celery, ¼ cup yellow onion, 1 jumbo carrot), chopped
-1/4 bottle of red wine
-2 quarts beef stock
-3 sprigs fresh thyme
-2 sprigs fresh rosemary
-Whole head of garlic, halved
-Flat leaf parsley, chopped
Demi-glace
-1/2 cup of melted butter
-1/4 cup of flour
-1/2 cup red wine
-1/2 cup of beef stock
-1 tablespoon of cornstarch
-1 tablespoon water
Directions
- Preheat oven to 300 degrees.
- Season the meat with salt. In a Dutch oven or frying pan, heat up the olive oil and sear all sides of the meat. (Tip: Cooking times do vary between electric and gas stoves, and what pans are being used. Benjamin recommends a Dutch oven.)
- In the Dutch oven, add in the Mirepoix, 1/4 bottle of the red wine, beef stock, thyme, rosemary, garlic, and a pinch of salt and pepper. Place the meat bone side down, ensuring that it is not fully submerged in the liquid. Cover tightly and place into oven for at least 2 ½ hours. (Tip: A simple fork will help you gauge the tenderness of the meat. The meat should be easily turned, but not falling apart.)
- While the meat is cooking, you can make the demi-glace. Make a quick roux of ¼ cup of the melted butter and flour over a pan. Keep it moving to cook off the flour taste.
- Add in ½ cup of the red wine to the pan with the roux. Stir together for a few minutes to cook off the alcohol.
- Add in beef stock, and the remaining melted butter. Season with salt and pepper. The glace should be reduced by half, which can require an hour or two over medium heat. Stir regularly.
- The sauce should begin to thicken. To help thicken, mix the cornstarch and water in a separate bowl and then add to the pan with the glace.
- Check that the meat is fork-tender and pulling away from the bone. Serve over mashed potatoes if you would like, and cover with the demi-glace. Garnish with chopped parsley. Enjoy!
