Red Wine and Cola Braised Short Ribs

By tammy1365

Ingredients

• 1 to 3 4 2 1⁄4 red wine Add and Bring to Simmer: Beef ribs 3 cups beef stock 4 sprigs fresh thyme 2 bay leaves Cover and Braise. Remove Ribs, Strain Sauce, and Chill. For the Bourguignonne Sauce— Combine for Beurre Manie: 1⁄4 cup all

Details

Servings 6
Adapted from cuisineathome.com

Preparation

Step 1

Makes:

Remove Ribs, Add:

Add, Then Ignite:

Add and Reduce by One-Fourth:

Add and Bring to Simmer:

Combine for Beurre Manie:

Add; Thicken with Beurre Manie:

Sear ribs on all sides, in a large, deep pan, in heated oil over medium-high heat.

Remove ribs to a platter after they are well-browned on all sides. Set them aside and keep them warm. Add all the chopped vegetables to pan. Reduce the heat a little and sweat the vegetables. You want them tender and a little browned. Place brandy in a measuring cup and microwave it on high for 30 seconds. This is dangerous.

Add brandy to pan. Ignite it with a long match to remove the alcohol. You may want to experiment using 2 T. at a time. After the brandy is burned off (cover pan with a lid to put out the flame, if needed).

Add the wine. Reduce the wine by ¼.

Add the ribs, beef stock, fresh thyme sprigs, and bay leaves to the pan. Bring to a boil. Now, it’s ready to go into the oven to braise.

Cover the pan. Place in a 250–300° oven. You want the liquids in the pan just to maintain a simmer (a slow bubble). Turn the short ribs every 30 minutes. This ensures even cooking. Cook for about 2–3 hours in this gentle manner. Test short ribs for doneness. A skewer inserted in the meat should slide in easily and the meat should be pulling from the bones. If not serving immediately, remove short ribs from the pan. Let them cool completely. Then cover the ribs and refrigerate them. Strain the vegetables from the sauce; discard. Chill the sauce. After the sauce has chilled, any fat will have risen to the top and solidified. You can easily lift it off the sauce in large pieces.

Combine flour and butter for beurre manie. Blend it with your fingers until uniform. It should feel like soft pastry dough. Blanch onions for 1 minute in boiling water, then peel. Cut stems from shiitakes. Clean remaining mushrooms.

Saute peeled onions in 3 T. butter for 2 minutes. Then add all the mushrooms and saute just until tender. Set aside.

Add red wine and reduce by half. Then add defatted sauce or stock. After liquid has come to a slow boil, whisk in walnut-sized pieces of beurre manie. Cook until sauce is desired thickness. Ribs and sauce shown here on Mashed Purple Potatoes.