Cabernet-Braised Short Ribs As Made By Wolfgang Puck

Here is what you'll need!

CABERNET-BRAISED SHORT RIBS
Servings: 6

INGREDIENTS
6 pieces large beef short ribs, each 14 to 16 ounces, trimmed of excess fat

Marinade
2 celery stalks, trimmed and cut into 1-inch pieces
2 medium carrots, peeled, trimmed, and cut into 1-inch pieces
1 medium leek, white and light-green parts only, split lengthwise, thoroughly rinsed, and coarsely chopped
6 garlic cloves, peeled
1 bay leaf
4 sprigs fresh thyme
Whole black pepper, to taste
1 bottle (750 milliliters) Cabernet Sauvignon

2 tablespoons all-purpose flour
Salt, to taste
Pepper, to taste
2 tablespoons olive oil
2 tablespoons tomato paste
2 quarts unsalted beef broth or chicken broth

Garnish
Mashed potatoes
Italian parsley, chopped, as needed

PREPARATION
Preheat the oven to 350F˚/180C˚.
In a large bowl, add the short ribs and all vegetables and herbs for the marinade. Add the wine to cover. Marinate at least 6 hours in the fridge.
Remove the meat from the marinade and pat dry with a towel or paper towel. Strain the veggies from the wine. Reserve both the wine and veggies for later.
Season the meat with a generous amount of salt and pepper. Coat each side with flour and set aside.
In a large ovenproof pot, heat the olive oil over medium-high heat on the stovetop. When the oil begins smoking, carefully slip ribs into the pot and sear until well-browned, 4 to 5 minutes per side. Transfer ribs to plate.
In the same pot, sauté the veggies from the marinade until lightly caramelized and browned, 5 to 7 minutes.
Add the wine in the pot, stirring to deglaze. Add tomato paste and stir to dissolve. Bring the liquid to a boil so the alcohol from the wine evaporates. Add beef broth and bring it back to a boil. Add the ribs back to your pot. Spoon the liquid over the ribs to coat them.
Cover the pot and transfer to the middle rack of your oven. Bake until meat is tender enough to be pierced easily with fork, about 2½ hours, opening the oven every 30 minutes and carefully skimming the fat from surface.
Serve with mashed potatoes, or another side of your choice, and garnish with chopped parsley on top.
Enjoy!

MUSIC
Licensed via Audio Network

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Wolfgang Puck

[AurosOrion]

I need an entire channel of Wolfgang Puck cooking videos. He's just the cutest little thing and I love how passionately he talks about cooking and food, and of course, his accent.

[RmaryCEO]

YESSS HE'S BACK! That looks delicious though...I don't think anyone can complain abt this dish!

[asecretone]

Nice of Tasty to give Wolfgang his own personalized pan to cook the recipe in.

[cemarachrisalit]

a cooking pan with my name on it, that's the dream.

[eha]

I love Wolfgang Puck! I'm so glad he did another recipe with Tasty

[ag-marionette]

I made it and ate it. Oh yeah. It was as good as it looks.

[shanetaylor]

I need more Puck! He's so entertaining to listen to and he seems so wise. Tasty please give Chef Puck more videos!

[susanhopkinswarneke]

This is one of the very best beef meals I’ve ever made, and I’ve been cooking at home and in restaurants for 40+ years.
Thank you Chef Puck! 👍🏻👏🏻

[jodawoe]

This man can make anything delicious. 560, his restaurant in Dallas, is still one of the best dining experiences I've ever had.

[Baghuul]

I went to the movies, came back and I saw fire trucks around my house.

[Ninja_The_J]

I get so happy watching Wolfgang Puck in these, he seems so nice. And the recipes are amazing.

[mscapricorn-cepl]

One of my favorite chefs who I have been watching on TV for many years! Shout out to all the Cancerians signs!

[Weekend]

I love this guy and in saying that, by the time you buy red wine, tomato paste and garlic cloves, it’s more expensive than a steak.

[luke]

This is actually the best recipe for this dish that I’ve come across.

[TS]

I've made this recipe four times now. It never disappoints. Making it again this weekend for my birthday!

[Elchamuc]

By far one of the best recipes I've learned, I work as line cook at a franchise restaurant and this is such absolutely mind blowing recipe, and i tried this with other types of beef cuts like chuck roll, though cheaper but man it's so good.

Thank you so much for sharing.

[hAiMeHtAyLoR]

I admire this man. His passion for food, is undying. ❤️

[Mrsgates]

And this is why YOU are the King of food!!

[siddhantkamble]

Hey guys did you notice he used his own Wolfgang Puck microwave.

[alexreyna]

He’s a treasure, we don’t deserve Wolfgang Puck... not only is he the greatest chef on earth, but he’s an amazing person as well.