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.
