Red Wine Braised Short Rib Of Beef, Double R Ranch Recipe

Inspired by Elisa

Time3h 30m

Serves4

fava beans, wild bc morels, spring garlic shoots

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Ingredients

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Beef Short Ribs

4 pieces beef short ribs

3.17 cup (750 ml) Red wine

2 1/8 cup (500 ml) beef broth

1 large Onion

2 medium Carrot

2 medium celery stalks

4 cloves Garlic cloves

2 tbs fresh thyme

2 leaves bay leaves

2 tbs olive oil

to taste Celtic sea salt

to taste black pepper

Fava Beans & Morels

10.6 oz (300 g) fava beans

7.05 oz (200 g) wild BC morels

3 1/2 oz (100 g) spring garlic shoots

2 tbs Butter

2 1/8 cup (500 ml) water

to taste Celtic sea salt

Method

Braised Short Ribs

Prepare the Short Ribs

Season the beef short ribs with salt and black pepper. In a large Dutch oven, heat olive oil over medium-high heat. Sear the ribs on all sides until browned, about 3-4 minutes per side. Remove from pot and set aside.

Sauté Vegetables

In the same pot, add chopped onion, carrot, celery, and garlic. Sauté until softened, about 5 minutes.

Add Liquids and Herbs

Pour in red wine and beef broth, scraping the bottom of the pot to release any browned bits. Add thyme and bay leaves.

Braise the Ribs

Return the short ribs to the pot, ensuring they are submerged in the liquid. Bring to a simmer, cover, and transfer to a preheated oven at 160°C (320°F). Cook for 3 hours, or until the meat is tender and falling off the bone.

Fava Beans and Morels

Prepare Fava Beans

In a pot of boiling salted water, blanch fava beans for 2-3 minutes. Remove and plunge into ice water to stop cooking. Peel the beans and set aside.

Cook Morels

In a skillet, melt butter over medium heat. Add wild morels and sauté for 5 minutes until tender. Add fava beans and spring garlic shoots, and cook for an additional 2-3 minutes until heated through. Season with salt to taste.

Serving

Serve

Plate the braised short ribs with the fava beans and morels on the side. Drizzle with some of the braising liquid for extra flavor.