Top Chef Jr. Winner's Red-Wine-Braised Short Ribs

This hearty recipe led Owen Pereira to victory.

By Good HousekeepingPublished: Feb 21, 2018

Mike Garten

Yields:

Total Time:

5 hrs

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Owen Pereira isn't like most 14-year-olds. The Maryland native is the first-ever champ of Universal Kids' Top Chef Junior, a culinary competition for young chefs ages 11 to 14. The top prize? Fifty thousand dollars in cash — and a jump-start at a Michelin-level culinary career.

To clinch the prize, Owen crafted a three-course meal, complete with one of his tried-and-true favorites: a flavor-packed braise. "Cooking something low and slow develops its depth of flavor — that's why the dishes taste so good!" he says.

Here, Owen shares his game-winning short ribs recipe — and with one bite, you'll see why he took the top prize.

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Ingredients

4 large bone-in short ribs (5 lbs)
2 Tbsp. olive oil
4 cloves garlic, smashed
2 onions, each cut into 6 wedges
2 Tbsp. tomato paste
1 Tbsp. flour
1 750-mL bottle dry red wine
8 sprigs thyme
1 bay leaf
12 oz. small, thin carrots, halved crosswise if large
2 stalks celery, cut into 3-inch pieces
5 cups low- sodium beef broth
Polenta or mashed potatoes and parsley, for serving

Directions

1. Step 1Heat oven to 325°F. Season short ribs with 3/4 teaspoon each salt and pepper.
2. Step 2Heat large Dutch oven on medium-high. Add 1 tablespoon oil and then (in batches if necessary) brown short ribs, 8 to 10 minutes total; transfer to bowl. Discard fat; return to medium heat.
3. Step 3Add remaining tablespoon oil, then garlic and half of onions; season with 1/4 teaspoon each salt and pepper and cook, stirring occasionally, until beginning to soften, 6 to 8 minutes. Add tomato paste and flour and cook, stirring, 2 minutes.
4. Step 4Stir in wine, then add short ribs with any juices and simmer 20 minutes. Add thyme and bay leaf, then scatter carrots, celery and remaining onions on top. Add enough broth to just cover short ribs. Bring to a boil, then cover, transfer to oven and cook until meat is very tender, 3 to 4 hours.
5. Step 5Discard herbs. Transfer short ribs and vegetables to platter and cover with foil to keep warm. Transfer liquid to fat separator and let stand 3 minutes. Pour braising liquid back into pot, leaving fat behind, and simmer until slightly thickened, 10 to 15 minutes.
6. Step 6Remove bones. Serve short ribs and vegetables (if desired) over polenta or potatoes. Spoon sauce over top and sprinkle with salt, pepper and parsley.