SHORT RIBS BRAISED IN RED WINE
Serves: 4
SHORT RIBS BRAISED IN RED WINE
Cook time: 3 HourTotal time: 3 Hour
Ingredients
- 1 bottle of dry red wine (Cabernet or Syrah or a rich red)
- 4 pounds of beef short ribs
- 10 shallots, trimmed & halved
- 4 carrots, peeled & cut into 2-inch pieces
- 2 sweet yellow onions, cut into large dice
- 3 tablespoons Dijon mustard
- 4 to 6 plum tomatoes, seeded and cut into quarters
- 1 cup chicken broth
- 2 cups beef broth
- 1/4 cup Port
- 3 bay leaves, 2 sprigs thyme or rosemary, 1/2 tsp. fennel seeds, and a few sprigs of parsley; all put into cheesecloth and tied with a string
Instructions
- Center a rack in the middle of the oven and preheat the oven to 375ºF.
- Pour the wine into a saucepot and bring it to a boil. Simmer until the wine is reduced to about 1 cup. While the wine is reducing, pat the short ribs dry using paper towels and season the ribs well with salt and pepper.
- The most important step here is the initial browning of the short ribs. Do not shorten it or the final dish will not be as intensely flavored or colored! Heat a high sided, heavy bottomed pot over moderately high heat until hot. Brown the short ribs well on all sides, cooking them in 2 batches so as not to crowd the pot. Transfer with a slotted spoon to a plate.
- Reduce the heat to medium and add the shallots, carrots, and onions and sauté for 5 minutes, stirring often. Add the short ribs back to the pot, then add the reduced wine, mustard, tomatoes, chicken and beef broth, Port, and the herb sachet. Bring the mixture to a full simmer, cover the pot tightly with a lid or aluminum foil and place the pot in the oven to braise for 2 hours, or until the meat is very tender and is literally falling off the bones. You can make the recipe to this point, cool and chill the ribs and broth in the pan overnight; scrape off the fat the next day, reheat and serve.
- To serve, reheat gently, basting frequently, on top of the stove, and adjust the seasoning if necessary.