Braised Short Ribs with Red Wine and Leeks

Here’s the recipe for my braised short ribs with leeks.  It’s a recipe I adapted from one by Wolfgang Puck, but much simpler and more accessible.  It came out beautiful and tasty.

Braised Short Ribs with Red Wine and Leeks


1 bottle Cabernet Sauvignon

2 tablespoons vegetable oil

6 beef short ribs

Kosher salt

1 teaspoon freshly ground black pepper

1 tablespoon ground ginger

4 tablespoons all-purpose flour

1 head garlic, peeled

4 large shallots, peeled, trimmed, rinsed, split and dried

2 medium carrots, peeled and cut into 1-inch lengths

2 stalks celery, cut into 1-inch lengths

2 medium leeks, white and light green parts only, coarsely chopped

6 sprigs Italian flat-leaf parsley

2 sprigs thyme

2 bay leaves

2 tablespoons tomato paste

4 cups beef (or chicken) stock

1 can beef consommé


Pour the wine into a large saucepan set over medium heat. When the wine is heated, carefully set it aflame. Let the flames die out, then increase the heat so that the wine boils; allow it to boil until it cooks down by 1/2. Remove from the heat.

Center a rack in the oven and preheat the oven to 350 degrees F.

Heat the oil in a Dutch oven or large casserole, large enough to hold 6 ribs, over medium-high heat. Mix the flour, salt, ground ginger, and black pepper in a large plastic food storage bag.  Two at a time, place the short ribs in the bag with the flour mixture, blow up the bag, tie it off, and shake well until the short ribs are coated with the flour (you can also use a traditional flour-dredging pan, but I prefer the plastic-bag method. It’s much neater).  When the oil is hot, slip two ribs into the pot and sear for 4 to 5 minutes on each side, until well browned.

Transfer the browned ribs to a plate and repeat with the remaining ribs, two at a time.  Remove all but 2 tablespoons of fat from the pot; lower the heat to medium, and toss in the vegetables and herbs. Brown the vegetables lightly, 5 to 7 minutes, then stir in the tomato paste and cook for 1 minute to blend.

Add the reduced wine, browned ribs, stock and consommé to the pot. Bring to a boil; cover the pot tightly, and place it into the oven to braise for 2 to 2 ½ hours, or until a kitchen fork pierces the meat easily and comes back out without lifting the meat. Every 30 minutes or so, lift the lid and skim and discard whatever fat may have bubbled up to the surface.

About Cheff

Lancaster Eats highlights the best resources our community has to offer. From farmers to markets to vendors to retailers, we highlight those members of our wonderful food community who are striving to improve the presence of the commercial and retail food industry for all the citizens of Lancaster. The food we eat and drink is important to every single one of us, and we believe that everyone is entitled to safe and healthy food and drink. We hope to engage the citizens of our city and county who care about the food we eat and the environment in which we live. We know there are many people in the community who are doing wonderful things that benefit the people of Lancaster, as customers and consumers. We hope you will let us know who they are so that we can learn and inform those who eat and drink. That, as we know, is all of us. We are all in this together. Let's build a community.

Posted on October 14, 2012, in Braising, Main Dishes, Recommendations. Bookmark the permalink. Leave a comment.

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