Port-Braised Short Ribs. Short ribs braised in red wine or beer are great, but how about port for a change? Port is starting to make a comeback in bars and restaurants in America, so cooking with port just seems like a logical next step. Short ribs are the quintessential caveman cut, straight out of Fred Flinstone's larder, with their hunks of rich meat on the bone, looking primal and carnivore-ready.

Add salt and pepper to taste. Port-braised Short Ribs with Ginger and Star Anise. Port-braised Short Ribs with Ginger and Star Anise. You can have Port-Braised Short Ribs using 13 ingredients and 7 steps. Here is how you achieve that.

Ingredients of Port-Braised Short Ribs

1. You need 26 of Beef Short Ribs.
2. You need of Vegetable Oil.
3. Prepare of AP Flour.
4. You need of Salt/Black Pepper.
5. Prepare 4 c of Mirepoix (3 yellow onions, 4 carrots, 4 celery stalks).
6. Prepare of Truffle infused EVOO.
7. You need 3 of Shallots, minced.
8. You need 1 bottle of Port.
9. You need 2 qt of Beef Stock.
10. Prepare 2 c of Madeira wine.
11. You need 4 of Fresh Thyme, sprigs.
12. You need to taste of Salt/ Black Pepper.
13. Prepare 1 Tbsp of Butter.

This is a fabulous recipe from Sunset Magazine, with a few changes of my own. Rinse ribs and pat dry; trim off and discard excess fat. Braise these short ribs with Port wine and … Dr Pepper! These short ribs take on the rich, earthy flavor of porcini mushrooms, offset by the sweetness of a port wine braise. [Photograph: Jennifer Olvera].

Port-Braised Short Ribs step by step

1. Preheat oven to 250°F. Preheat a large dutch oven with vegetable oil, Enough to coat the pan. Toss the short ribs into the salt and black pepper mix. Shake off excess flour.
2. Place short ribs into hot pan, fat sides first, and carmelize all sides. Remove from pan..
3. Add the mirepoix, and drizzle in the truffle olive oil. Stir and brown. About 8 minutes..
4. Add shallots. Cook 3 minutes..
5. Deglaze pan with port, add beef stock, and add the short ribs. Simmer for 10 minutes..
6. Add madeira, fresh thyme, and season with salt and pepper to taste. Cover and put it in an oven at 250°F for 4 hrs..
7. Remove cover, and ladle 3 oz of the braise sauce into a sauce pan. Turn it to high, and reduce. 2 - 3 minutes. Swirl in 1 T of butter. Spoon over short ribs when plating..

Some things are simply worth time and effort. Slow-braised short ribs are one of those things. Take the time to properly brown the meat, as this builds flavor for. Beef short ribs are like the most flavorful, delectable, tender, soft pot roast you can possibly imagine—and the meat is on a handy stick for your eating convenience. They'll fall right off the bone.