Tuesday, December 10, 2013

Red Wine Braised Short Ribs

Today the weather outside was frightful... well it was if you drive a car like mine. So I worked from home. And dinner was already made. I made this on Sunday so I just needed to pop it in the oven to heat up. We had rice as a side dish. With the recipe that follows I was able to get 2 meals. I froze the other dish.

Red Wine Braised Short Ribs, from Bon Appetit.

Ingredients -
3 pounds bone-in beef short ribs, cut crosswise into 2" pieces
Kosher salt and freshly ground black pepper
1 1/2 tablespoons vegetable oil
1 medium onions, chopped
2 medium carrots, peeled, chopped
1 celery stalks, chopped
1 1/2 tablespoons all-purpose flour
1/2 tablespoon tomato paste
4 cups dry red wine (preferably Cabernet Sauvignon)
5 sprigs flat-leaf parsley
4 sprigs thyme
2 sprigs oregano
1 sprigs rosemary
1 dried bay leaves
2 cups low-salt beef stock

Method -
Preheat oven to 350°. Season short ribs with salt and pepper. Heat oil in a large Dutch oven over medium-high heat. Working in 2 batches, brown short ribs on all sides, about 8 minutes per batch. Transfer short ribs to a plate. Pour off all but 3 Tbsp. drippings from pot.

Add onions, carrots, and celery to pot and cook over medium-high heat, stirring often, until onions are browned, about 5 minutes. Add flour and tomato paste; cook, stirring constantly, until well combined and deep red, 2-3 minutes. Stir in wine, then add short ribs with any accumulated juices. Bring to a boil; lower heat to medium and simmer until wine is reduced by half, about 25 minutes. Add all herbs. Stir in stock. Bring to a boil, cover, 

Cook until short ribs are tender, 2–2 1/2 hours. Transfer short ribs to a platter. Strain sauce from pot into a measuring cup. Spoon fat from surface of sauce and discard; season sauce to taste with salt and pepper. Serve in shallow bowls over rice with sauce spooned over.

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