Short Ribs Braised in Red Wine

Short Ribs Braised in Red Wine

6 Servings
 
Ingredients
  • 1 quart dry red wine
  • 1 tablespoons vegetable oil
  • 4 short ribs, trimmed of excess fat
  • salt, to taste
  • pepper, to taste
  • flour, for dredging
  • 2 shallots, peeled, trimmed, split, rinsed and dried
  • 1 carrots, peeled, trimmed and cut into 1-inch lengths
  • 1 stalks celery, peeled, trimmed and cut into 1-inch lengths
  • 1 leek, coarsely chopped, washed and dried
  • 2 cloves garlic, peeled
  • 3 sprigs parsley
  • 1 bay leaf
  • 1 sprigs thyme
  • 1 tablespoons tomato paste
  • 1 quart veal stock
Reduce the Wine
  1. Pour the wine into a large saucepan set over medium heat.
  2. When the wine is simmering, carefully set it aflame.
  3. Let the flames die out, then increase the heat so that the wine boils; allow it to boil until it cooks down by half.
  4. Remove from the heat.
Preheat the Oven
  1. Center a rack in the oven and preheat to 350°F.
Sear the Ribs
  1. Warm the oil in a large, heavy, ovenproof pot over medium-high heat.
  2. Season the ribs all over with salt and the crushed pepper.
  3. Dust half of the ribs with about 1 tablespoon flour.
  4. Then, when the oil is hot, slip the ribs into the pot and sear 4 to 5 minutes on each side, until well-browned.
  5. Transfer the ribs to a plate.
  6. Repeat with remaining ribs.
  7. Remove all but 1 tablespoon of the fat from the pot, lower the heat under the pot to medium and toss in the vegetables and herbs.
  8. Brown the vegetables lightly, 5 to 7 minutes, then stir in the tomato paste and cook for 1 minute.
Braise the Ribs
  1. Add the wine, ribs and stock to the pot.
  2. Bring to a boil, cover tightly and place in the oven to braise for 2 1/2 to 3 hours or until the ribs are very tender.
Finish the Sauce
  1. Carefully transfer the meat to a platter; keep warm.
  2. Strain the braising liquid into a tall clear container and discard the solids.
  3. Allow the fat to rise to the top of the containers and use a spoon or ladle to remove the fat.
  4. Return the defatted liquid to a small saucepan.
  5. Bring the liquid to a boil until the liquid until it has reduced to sauce consistency.
  6. Finish with cold pieces of butter.
  7. Season with salt and pepper.