Classic Balsamic Roasted Beef Short Ribs

by: Chef Mike Shannon

Compatible Wolf Appliances:

Introduction

Every bite of these beef short ribs is reminiscent of the comfort of flavorful, fall-apart-tender beef. Once started and in the Wolf Convection Oven, this recipe is basically hands-off until ready to serve.

Yeilds
4
Servings
Prep Time
50
minutes
Cook Time
5
hour

Modes

Roast

Ingredients

  • 8 bone-in short ribs from the back, English cut, about 8-10 ounces each (4 to 5 pounds)
  • salt and freshly ground pepper
  • 1 tablespoon vegetable or canola oil
  • 2 leeks, white parts only, sliced
  • 1/2 yellow onion, sliced
  • 2 carrots, peeled, cut into 1-inch pieces
  • 2 stalks celery, cut into 1-inch pieces
  • 1 clove garlic, chopped
  • 3/4 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 teaspoon red pepper flakes
  • 1 1/2 tablespoons tomato paste
  • 1/2 cup balsamic vinegar
  • 1 tablespoon dijon mustard
  • 2 sprigs fresh rosemary
  • 2 cups unsalted beef stock
  • 1 cup dry red wine

Instructions

Heat the Wolf Convection Oven on Roast Mode at 325ºF. Season the ribs liberally with salt and pepper. In a large Dutch oven or braising pan, heat the oil over medium heat. Working in batches so as not to crowd the pan, sear the short ribs for 2 to 3 minutes on each side or until well browned. Transfer the short ribs to a plate.

Add the leeks, onions, carrots, and celery to the pan and cook until well browned. Add salt, pepper, and garlic to the vegetables, stirring occasionally for about 10-15 minutes. Stir the tomato paste. Cook, stirring frequently, until the tomato paste turns a brick reddish-brown color, about 5 minutes. Deglaze with balsamic vinegar, getting all the brown bits off the sides and bottom of the pan. Add the dijon mustard, red chili flakes, and red wine. Return the short ribs to the pot. Add the rosemary and beef stock, making sure the liquid goes about halfway up the sides of the meat. Bring the mixture to a low simmer and cover. Place in the Wolf Convection Oven in rack position 2 for 4 to 5 hours, or until the short ribs are very tender when pierced with a fork. Serve on a bed of mashed potatoes with the braising sauce drizzled on top.

Chef’s Note: Beef short ribs have a significant amount of fat. Spoon off as much fat as possible or use a fat separator before using the cooking liquid. Beef ribs are great to cook the day before to allow the braising liquid to cool overnight. Then, remove the chilled, semi-solid fat and reheat with the braising liquid.