Braised Beef Short Ribs

Ingredients

• 1 bottle Cabernet Sauvignon
• 2 tablespoons olive oil
• 6 portions beef short ribs (trimmed and bones removed, 10-12 oz ea.)
• 1 cup of all purpose flour for dredging
• 1 tablespoon kosher salt
• 1 tablespoon ground black pepper
• 5 cloves garlic, peeled
• 2 medium carrots (peeled, trimmed and cut into 1-inch lengths)
• 2 stalks celery (peeled, trimmed and cut into 1-inch lengths)
• 1 medium leek (white and green parts only, coarsely chopped)
• 6 sprigs flat-leaf parsley
• 2 sprigs thyme
• 2 bay leaves
• 2 tablespoons tomato paste
• 1 quart of beef demi
• 2 quarts of unsalted chicken stock

Instructions

1. 1
   Pour the wine into a large saucepan set over medium heat. When the wine is heated, Carefully set it a flame. Let the flames die out. Remove from the heat and cool the wine.
2. 2
   When the wine is cold, place raw short ribs in wine and let marinate over night.
3. 3
   Next day remove short ribs from wine. Pat dry. Season the ribs all over with salt and pepper. Then dust the ribs with about 2 tablespoons of seasoned flour.
4. 4
   Heat the oil in a dutch oven or large casserole, large enough to hold the 6 portions of ribs. Over medium heat. When the oil is hot, Slip the ribs into the pot and sear for 4-5 minutes on each side, until well browned.
5. 5
   Transfer the browned ribs to a plate. Remove all but 1 Tablespoon of fat from the pot; lower the heat to medium and toss in the vegetables and herbs. Saute the vegetables until lightly browned, 5 to 7 minutes, the stir in the tomato paste and cook for 1 minute to blend.
6. 6
   Add the wine, browned ribs, stock and demi. Bring to a boil; cover the pot tightly, put into the oven at 350 F and cook until the ribs are tender enough to be easily pierced with a fork. About 2 1/2 hours to 3 hours. Every 10 minutes or so, lift the lid and skim and discard whatever fat may be floating on the surface.
7. 7
   Carefully remove the meat to a platter, cover and keep warm.
8. 8
   Boil the liquid until it thickens and reduces to approximately 1 quart. Season with salt and pepper and pass through a strainer; discard the solids.
9. 9
   To Plate: Place the braised short rib on warm plate and pour the sauce over the meat. Serve with potatoes and seasonal roasted vegetables.