The added step in the beginning (marinating the meat)
imparts a great flavor add should not be skipped
SERVES 6
1 bottle Cabernet Sauvignon
2 tablespoons vegetable oil
6 portions beef short ribs, trimmed and bones removed (10-12 oz per)
1 cup A.P flour for dredging
1 tablespoon kosher salt
1 tablespoon ground black pepper
10 cloves garlic, peeled
8 large shallots, peeled, trimmed, rinsed, split, and dried
2 medium carrots, peeled, trimmed, and cut into 1-inch lengths
2 stalks celery, peeled, trimmed, and cut into 1-inch lengths
1 medium leek, white and light green parts only, coarsely chopped
6 sprigs Italian parsley
2 sprigs thyme
2 bay leaves
2 tablespoons tomato paste
2 quarts unsalted beef or chicken stock
- Pour the wine into a large saucepan set over medium heat. When the wine is heated, carefully set it aflame. Let the flames die out, remove from the heat and cool the wine.
- When wine is cold place raw short ribs in wine and let marinate over night.
- Next day- remove short ribs from wine, pat dry. Season the ribs all over with salt and pepper. Then dust the ribs with about 2 tablespoons of seasoned flour
- Heat the oil in a Dutch oven or large casserole, large enough to hold the 6 portions of ribs, over medium-high heat. Then when the oil is hot, slip the ribs into the pot and sear for 4 to 5 minutes on each side, until well browned.
- Transfer the browned ribs to a plate. Remove all but 1 tablespoon of fat from the pot; lower the heat to medium, and toss in the vegetables and herbs. Sauté the vegetable until lightly browned, 5 to 7 minutes, then stir in the tomato paste and cook for 1 minute to blend.
- Add the wine, browned ribs, stock. Bring to a boil; cover the pot tightly, put into the oven, at 350°F and cook until the ribs are tender enough to be easily pierced with a fork, about 2 1/2 hours. Every 30 minutes or so, lift the lid and skim and discard whatever fat may be floating on the surface
- Carefully remove the meat to a platter, cover, and keep warm
- Boil the liquid until it thickens and reduces to approximately 1 quart. Season with salt and pepper and pass through a strainer; discard the solids.
To plate: Place braised short rib on warm plate and pour the sauce over the meat. Sprinkle with chopped chives. Serve with whipped potatoes and roasted vegetables. 