Short Ribs Braised in Red Wine

8 short ribs, 2 inches thick

2 sprigs rosemary

6 sprigs thyme

1 bay leaf

1 stalks celery, halved

3 teas. kosher salt

2 teas. black pepper

3 tbl. vegetable oil

3 carrots, cut to 1 inch pieces

1 onion, roughly chopped

4 shallots, peeled and sliced 1/4 inch thick

5 cloves garlic, peeled and halved

3 tbl. tomato paste

3 tbl. flour

1/2 cup ruby port

4 cups full bodied red wine (Cabernet Sauvignon)

6 cups veal stock

 

Lower heat to medium, add carrots, onion, shallots and garlic to the

pot, Sauté for 5 min, until onions are soft and brown

Stir in tomato paste and cook for 2 min. Add flour and stir well to

combine. Add port, red wine and celery/herb

bundle. Raise flame to

high and cook until liquid is reduced by third, about 20 min.

Return ribs to pot, can be placed in two layers, add stock and 1

teaspoon of salt. If stock does not cover the ribs by at least 1 inch, add

water at least to that level. Bring to gentle simmer, transfer to heated

oven and cook for 3 hours. Check and stir occasionally, make sure to

bring bottom layer to top. They

They are done when the meat is fork tender

and falls off the bone.

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