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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.

short ribs red wine.jpg
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