Cabernet Braised Beef Short Ribs

By Shash

Ingredients

• 2 Tablespoons Olive Oil
• 12 Short Ribs, Deboned
• 4 Ounces Chopped Bacon
• 2 Onions, Peeled and Diced
• 1 Carrot, Peeled and Sliced
• 1 Rib of Celery, Chopped
• 2 Quarts of Demi-Glace
• 1 750-ml Cabernet Sauvignon
• 1 Cup Truffle Juice (Optional)
• 2 Bay Leaves
• 1/4 Bunch Thyme
• 1/4 Bunch Parsley

Details

Servings 6

Preparation

Step 1

Preheat Oven to 275 degrees.
In a large saucepan over high heat, add oil. Season ribs with salt and pepper and sear until golden brown on all sides. Add bacon halfway through the browning process and render.

Remove ribs from the pan and add onions, carrot and celery. Cook until onions are translucent. Add demi-glace, Cabernet, truffle juice, bay leaf, thyme and parsley; cook until reduced by half. Salt and pepper to taste.

Add ribs back to saucepan, cover and place in oven for 4 hours. Remove from oven and transfer ribs to a place. Strain sauce through fine mesh sieve, return to pan and reduce to a heavy-syrup consistency. Add ribs back to sauce and serve.