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Red Wine-Braised Beef

Photo: Tara Donne; Styling: Alistair Turnbull

Hands-on time 1 hr, 47 mins
Total time 16 hrs

Serves 8 (serving size: about 2/3 cup beef mixture and about 1 1/2 teaspoons parsley mixture)

This recipe was adapted from Slow Fires. Feel free to substitute oxtails or beef shanks for the short ribs. Recipe adapted from Slow Fires. Copyright 2015 by Justin Smillie. Published by Clarkson Potter/Publishers, an imprint of Penguin Random House LLC. $40, 320 pages.


  • 1/2 gallon water
  • 6 tablespoons kosher salt
  • 1/4 cup brown sugar
  • 2 tablespoons cracked black peppercorns
  • 1 tablespoon toasted coriander seeds
  • 1 tablespoon toasted mustard seeds
  • 1 tablespoon crushed red pepper
  • 6 thyme sprigs
  • 4 (1-inch) strips lemon rind
  • 1 garlic head, halved crosswise
  • 6 (8-ounce) bone-in beef short ribs
  • 6 tablespoons olive oil, divided
  • 2 teaspoons freshly ground black pepper
  • 3 cups finely chopped onion
  • 1 1/2 cups finely chopped celery
  • 1 cup finely chopped carrot
  • 12 garlic cloves, finely grated
  • 2 tablespoons unsalted tomato paste
  • 3 anchovy fillets, rinsed and chopped
  • 2 tablespoons chopped fresh oregano
  • 2 tablespoons smoked paprika
  • 1 cup red wine
  • 1/2 cup red wine vinegar
  • 1/4 cup light agave nectar
  • 4 cups unsalted chicken stock
  • 3 tablespoons chopped fresh parsley
  • 2 teaspoons grated lemon rind
  • 3 garlic cloves, minced

Nutrition Information

  • calories 282
  • fat 11.9 g
  • satfat 4 g
  • monofat 6.1 g
  • polyfat 0.8 g
  • protein 18 g
  • carbohydrate 20 g
  • fiber 3 g
  • cholesterol 42 mg
  • iron 3 mg
  • sodium 614 mg
  • calcium 66 mg

How to Make It

  1. Combine first 10 ingredients in a Dutch oven over high heat. Cook 8 minutes or until salt and sugar dissolve, stirring occasionally; remove from heat. Cool completely. Place beef in brine; cover and refrigerate overnight.

  2. Remove beef from brine; pat dry. Refrigerate, uncovered, 6 to 24 hours or until dry and tacky.

  3. Heat a large enameled cast-iron Dutch oven over medium heat. Add 3 tablespoons oil; swirl to coat. Season beef with pepper. Place half of beef in pan; cook 15 minutes, turning to brown on all sides. Remove from pan. Discard oil. Repeat procedure with remaining 3 tablespoons oil and beef, reserving 1 tablespoon oil in pan.

  4. Preheat oven to 325°. Add onion, celery, carrot, and grated garlic cloves to pan; cook 15 minutes, stirring frequently to scrape up browned bits. Add tomato paste and anchovies; cook 5 minutes, stirring frequently. Add oregano and paprika; cook 1 minute. Add wine, vinegar, and agave; simmer 10 minutes or until liquid is almost gone. Add stock; bring to a simmer.

  5. Return beef to pan. Spoon vegetables over beef; simmer 5 minutes. Cover and braise at 325° for 3 hours, basting every 30 minutes.

  6. Remove beef from pan. Cool liquid slightly; skim and discard fat from surface of liquid. Remove meat from bones; discard bones. Cut beef across the grain into slices. Bring vegetable mixture to a boil over medium-high heat; reduce heat, and simmer until reduced to 3 cups or until slightly thickened, stirring frequently. Return beef to pan. Refrigerate overnight, or serve immediately.

  7. Combine parsley, rind, and garlic. Sprinkle over beef.

Recipe adapted from Slow Fires. Copyright 2015 by Justin Smillie. Published by Clarkson Potter/Publishers, an imprint of Penguin Random House LLC. $40, 320 pages.