Short Ribs Braised in Red Wine Recipe
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Category: |
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Ingredients: |
Ingredients: 5 pounds of short ribs trimmed of any hard fat and generously seasoned all over with salt and pepper
3 carrots cut into a few pieces
3 ribs of celery cut into a few pieces
1 large onion roughly chopped
4 garlic cloves peeled and lightly smashed
2 bay leaves
Couple sprigs of thyme
1 bottle of dry red wine, cabernet based if possible
½ cup of port (optional)
1 quart of beef or chicken stock
¼ cup all purpose flour
¼ cup tomato paste
Water if needed
Vegetable oil as needed
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Directions: |
Directions:Turn oven to 325 and make room for a large Dutch oven.
In a large Dutch oven over very high heat add a couple tablespoons of oil and heat until smoking.
Add about 5 or 6 (don’t over crowd pot) short ribs meat side down and brown well for a few minutes on each side. Lower the heat to medium. Remove the ribs from pot and set aside in a large bowl. Continue with remaining ribs until all are browed. Drain off most of the fat and reserve.
Add vegetables and cook for about 10 minutes until beginning to brown. Move all vegetables to one side and add a little more fat to pot and brown the tomato paste a couple minutes. Add the flour and cook another couple of minutes.
Add the red wine and stir with a wooden spoon while scraping the bottom of the pot. Bring wine to a boil and then simmer for about 15-20 minutes until reduced by at least half.
Return the ribs and juices to the pot and cover with stock until covered. Add a little water if necessary.
Place pot in oven for about 2-2 ½ hours. Remove pot and remove the ribs with a slotted spoon into a large bowl and cover with foil. Then remove all vegetables and discard. Return pot to a burner and continue cooking braising liquid until it reduces and tastes and looks right to you.
Add the ribs back to coat with sauce and serve over mashed potatoes with additional sauce of the top. Garnish with sliced scallions or parsley. |
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