RED WINE BRAISED BEEF RIBS
Deliciously rich and meaty, the beef will fall right off these ribs! .
all because the saver of wine and
soft juicy meat of the beef.
The number one best kept secret for creating short ribs with the most flavor is in the browning. Most home cooks do not take the time to really brown the meat so that you can eek out all of the delicious flavor. The darker the color of the browning (not burning), the richer the flavor. Let the meat sit in the pan and brown without moving it until you are ready to turn it over. The meat actually releases from holding on to the pan once it begins to brown. This will ensure a tastier sauce!
|
|
Ingredients
Instructions
- 2 Lbs. Beef Short Ribs
- 3 stalks of celery
- 1 large tomato
- 2 carrots
- 1 yellow onion
- 8-10 cloves of garlic
- 2 cups good red wine
- 1 1/2 cups good beef stock
- A few sprigs of thyme
- A sprig of rosemary
- 1 bay leaf
- Salt and pepper to taste
Instructions
- Sear ribs until brown on all sides. Once the meat is browned, take it out and put on a plate to rest.
- In a food processor, using the chop blade, chop the celery, tomato, carrots, onions and garlic until they become a pulp.
- Add the veggie mix to the pot and cook for 5 minutes.
- To the pot add the wine, beef stock, thyme, rosemary, bay leaf and salt and pepper.
- Once the sauce comes up to boil, nestle the browned ribs into the sauce. Lower the heat to simmer and cover the pot. Cook for 2 1/2 to 3 hours, until the meat falls off the bone.
- Pull out the ribs and put on a platter. Strain the sauce mixture. Pour oil off the top of the sauce and put into a sauce pan.
- Take the bones and fat off of the ribs and put into the sauce pan with the sauce. Simmer for 15 minutes so that the sauce thickens. Check for salt and pepper seasoning.
- I love to serve these over a puree of parsnips and turnips or puree of cauliflower. A nice side of garlic sautéed spinach fills out the meal.
|
|
|