Sunday, October 14, 2012

Red Wine Braised Beef Short Ribs


2.5 lbs bone in beef short ribs, cut into pieces
1 large white onion, chopped
3 medium carrots, chopped
2 leeks, cleaned and chopped
1 can tomato paste
1 750 ml bottle red wine (I used a Chianti)
5 sprigs parsley
4 sprigs thyme
2 leaves sage
2 bay leaves
5 cloves garlic, roughly sliced
4 cups beef stock
Salt and pepper
1 tbsp sugar (optional)

Preheat oven to 350°F. Combine flour with salt and pepper in a bowl and dredge the short ribs. Heat a dutch oven or large pot over medium-high, add some oil, and brown the short ribs on all sides, working in batches. Transfer the browned ribs to a plate.

Turn the heat down to medium, and add the carrots, leeks, and onion and cook for 5 minutes. Move the vegetables to one side of the pot and add the tomato paste, allowing to caramelize, 2-3 minutes. Stir the paste into the veggies. Add the red wine to deglaze, then add the beef back into pot along with the garlic, herbs and beef stock. Bring to a boil, cover and transfer to oven.

Cook the ribs until tender, 2 to 2.5 hours.  Remove the pot from the oven, taste and add sugar if needed, and adjust salt and pepper. Transfer the ribs to a platter. Strain the sauce into a bowl or measuring cup, and spoon the fat from the surface of the sauce and discard. Serve meat over garlic mashed potatoes and spoon over some sauce.


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