Braised Beef Short Ribs
12 beef short ribs, bone-in
Kosher salt and fresh-ground pepper
1/4 cup olive oil
Fresh rosemary and thyme (dried thyme as a substitute)
4 cloves of fresh garlic, minced
2 stalks of celery, chopped medium
2 carrots, peeled and chopped small
1 large yellow onion, peeled and minced
1 750-ml bottle good dry red wine (I prefer a hearty red like Cabernet Sauvignon, Merlot, or Syrah)
6 cups veal stock or beef stock (veal stock is preferred)
1 Preheat oven to 350°F. Season ribs with the herbs, salt and pepper. Heat oil in a large, heavy pan over high heat. Brown ribs on all sides.
2 Transfer ribs to a plate. Pour off excess fat. Add the garlic, onions, celery, and carrots to the pan and sauté, stirring often, until lightly browned, about 2 minutes. Remove the vegetables from the pan, set aside. Then add the wine to the pan, deglazing the pan, scraping off any browned bits from the bottom of the pan. Reduce the wine by 2/3rds until slightly thicker, about 15 minutes.
3 Place the ribs into a roasting pan; add the wine reduction, veal stock and enough water to cover the ribs. Cover with foil, and place in the oven. Roast in the oven until the meat is fork-tender, about 2 1/2 hours. During the last 1/2 hour of cooking, add back in the vegetables. Allow the ribs to cool in the liquid, then cover and refrigerate overnight.
4 The next day, remove the excess fat that has solidified at the top from the overnight chilling. Place the pan with the ribs and cooking liquid back in the oven on the bottom rack at 350°F uncovered. Cook until the liquid has reduced by three-quarters, about 1 hour. Continue cooking, spooning the sauce over the ribs until the sauce is thick and ribs are glazed.
Serve over rosemary-mashed potatoes.
Yield: Serves 6.
Perhaps nothing says winter comfort food like braised beef short ribs with mashed potatoes. Earthy, rich, savory, and hearty all describe this dish, so one should pair this dish with a wine of like stature. Try one of these on for size:
Hill of Content Grenache/Shiraz, Clare Valley, 2007 $15.99
Pedroncelli Merlot, Bench Vineyards, Dry Creek, 2010 $14.49
Magana, Dignus, Navarra, 2005 $18.99
Perrin Rouge, La Gille, Gigondas, 2010 $34.99