Tuesday, August 15, 2006

Meats: Red Wine-Braised Short Ribs (Serves 8)

5 pounds bone-in beef short ribs in 2" pieces
Salt & Pepper
3 T veg oil
3 med onions, chopped
3 med carrots, peeled, chopped
2 celery stalks, chopped
3 T flour
1 T tomato paste
1 bottle dry red wine (Cab Sauvignon)
10 sprigs parsley
8 sprigs thyme
4 sprigs oregano
2 sprigs thyme
4 sprigs rosemary
2 bay leaves
1 head garlic, halved crosswise
4 cups low-salt beef stock
Preheat oven to 350 F.  Season ribs with s & p.  Heat oil in large Dutch oven over med-high heat.  Working in 2 batches, brown short ribs on all sides, about 8 mins per batch.  Transfer to plate, pour off all but 3 T drippings from pot.
Add onions, carrots, celery to pot and cook over med-high heat, stirring often, until onions are browned, abt 5 mins.  Add flour and tomato paste, cook stirring constantly until well combined and deep red, 2-3 mins.  Stir in wine, add ribs and accumulated juices.  Bring to boil, lower heat to medium and simmer until wine is reduced by half, abt 25 mins.  Add all herbs to pot along with garlic (can be made day before up to this point);  Stir in stock.  Bring to boil, cover, transfer to oven.
Cook until ribs are tender, 2-2 1/2 hrs.  Transfer ribs to platter, strain sauce into a measuring cup. Spoon fat from surface of sauce and discard.  Season sauce to taste with s & p.  Serve in shallow bowls over mashed potatoes with sauce spooned over.  Calories: 566.

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