Braised Short Ribs
Braised Short Ribs
Braised Short Ribs
Servings 6
Ingredients
- 10 springs parsley
- 2 sprigs rosemary
- 4 cups beef stock
- 1 head garlic peeled and seperated
- 4 cups Cabernet Sauvignon
- 1/2 cup port wine
- 3 tablespoons allpurpose flour
- 1 tablespoon tomato paste
- 2 medium onions diced
- 2 stalks celery diced
- 2 carrots diced
- Kosher salt and freshly ground pepper
- 6 pounds short ribs
- 3 tablespoons olive oil
- 2 bay
Instructions
- 1. Pre-heat oven to 375 degrees. Tie short ribs together with kitchen string, then salt and pepper. Heat olive oil in a large Dutch oven over medium-high heat, and brown short ribs on each side. Remove short ribs, and add carrots, celery, and onions to pan and cook to a golden brown, 5 to 10 minutes. Add tomato paste and flour, and cook 2 to 3 minutes.
2. Return short ribs to the pot, and deglaze with port and red wine. Cook until liquid is reduced by two-thirds. Bunch rosemary, parsley thyme, and bay leaves together and tie the bundle with kitchen string. Add garlic, the tied herbs, and stock. Bring to a boil, cover, and transfer to oven for 3 hours, until meat is fork-tender.
3. Transfer short ribs to a platter. Strain sauce through a fine sieve or cheesecloth into a medium-size saucepan. Reduce sauce over medium heat until it thickens. Adjust seasoning, spoon sauce over short ribs, and serve.
I’ve been meaning to write this for 15 years. I found this recipe in 2005 and made it for New Year’s Eve that year. I followed the recipe to the “T” – and it was so incredibly delicious. I have been making it for very special dinner parties and occasions since then. It is so good that I cannot eat short ribs any other way. Over the years I’ve tried them in nice restaurants and nothing, NOTHING, compares to this recipe.
I’m making them tonight for a “MakeUp New Year’s Eve Dinner Party” we are having. We had to cancel the real one because we weren’t feeling good so our guests are coming over tonight. I do plan to share this on my blog – and give you credit of course.
Thanks for one of the best recipes I’ve ever made – and continuously KEEP making!
Thanks Adam!
Those are the comments I love to read!
Candie