Re-Wined: Leftover Wine Recipes
Recipe courtesy Marcus Samuelsson, chef and TV personality, Red Rooster, New York City
There are few things as classic as short ribs cooked low-and-slow. Use the remainder of that leftover Bordeaux or Washington Syrah from Saturday night’s party to whip up Sunday night’s family dinner. The long cook time yields oh-so-tender meat and a rich sauce.
4 short ribs, about 6 ounces each
Freshly ground pepper
¼ cup olive oil, divided
1 carrot, cut into 1-inch pieces
2 chopped celery stalks
4 stalks lemongrass, sliced
1 1-inch knob ginger, roughly chopped
1 Spanish onion, roughly chopped
3 cloves garlic, peeled
5 sprigs thyme
5 sprigs parsley
4 bay leaves
1 cup plum sauce
1 cup soy sauce
2 quarts veal stock
½ cup red wine
3 tablespoons maple syrup
Preheat the oven to 300°F.
Season the meat well with salt and pepper on all sides. Heat a large stockpot or Dutch oven over medium-high heat. Add 2 tablespoons olive oil and heat until shimmering. Add the ribs and sear on all sides, about 2 minutes a side.
When the short ribs are seared on all sides, remove the meat from the pot. Add the remaining olive oil and heat until shimmering. Add the carrot, celery, lemongrass, ginger and onion. Sauté until golden brown and translucent, about 8–10 minutes. Add the garlic and sauté one minute more.
Add the thyme, parsley and bay leaves. Toss to combine.
Deglaze the pan with a little bit of plum sauce, scraping the bottom of the pot with a wooden spoon to loosen any caramelized bits. Add the veal stock and bring to a boil. Reduce to a simmer and cover. Place the pot in the oven and cook until the meat is tender, about 5–6 hours.
When the meat is cooked through, remove the short ribs from the liquid. Place in a shallow bowl or pan and add a small amount of the cooking liquid. Keep covered and set aside. Strain the remaining cooking liquid and discard any remaining solids.
Return the sauce to the pan over medium heat, add the red wine and maple syrup, and reduce until thick enough to coat the back of the spoon. Plate the short ribs topped with the red wine sauce. Serves 4.