Happy Birthday Peter.
Braised Beef Short Ribs
12 beef short ribs, bone-in
1/4 c. olive oil
1 yellow onion, chopped
1 stalk celery, chopped
1 carrot, chopped
1 750-ml bottle dry red wine
6 c. beef or veal stock
Preheat oven to 350 degrees. Season ribs with salt & pepper. Heat oil in a large, heavy bottomed, ovenproof pan over high heat. Add ribs in small batches to brown on all sides.
Transfer ribs to a plate. Add the onion, celery and carrots to the pan and saute, stirring often, until lightly browned, about 5 minutes. Pour off excess fat, add the wine & scrape off any browned bits from the bottom of the pan. Reduce by three-quarters until thick and slightly syrupy, about 15 minutes.
Return the ribs to the pan, add the stock & enough water to cover the ribs. Bring to a boil, cover with foil, and place in the oven. Braise in the oven until fork-tender, about 2 to 2-1/2 hours. Allow ribs to cool in the liquid, then cover and refrigerate overnight.
The next day, remove the excess fat that has solidified at the top. Place the pan with the ribs and cooking liquid over medium heat, uncovered. Cook until the liquid has reduced by three-quarters, about one hour. Continue to cook, spooning the sauce over the ribs, until the sauce is thick and ribs are glazed. Move the ribs around in the pan to keep both sauce & ribs from burning.
Serve with mashed potatoes, egg noodles, or rice. Serves 4-6.
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