Ingredients
- 4 lb. beef short ribs - trimmed (about 10 ribs)
- 1 Tbsp kosher salt
- 1 1/2 tsp freshly ground black pepper
- 4 cups unsalted beef stock
- 1/4 cup olive oil
- 1 3/4 cups red wine
- 1/4 cupt brandy or sherry
- 1 cup drained canned whole tomatoes - chopped
- 3 celery ribs - chopped
- 2 medium carrots - chopped
- 1 med. yellow onion - chopped
- 1 small garlic bulb - cut in half crosswise
- 1 bay leaf
- 3 fresh flat leaf parsley sprigs
- 3 fresh thyme sprigs
- 2 fresh rosemary sprigs
- 2 Tbsp butter
Preparation
Step 1
Sprinkle ribs on all sides with salt and pepper, cover & chill 12-24 hours.
Preheat oven to 300. Let ribs stand at room temperature 30 mins. Bring stock to a boil in a med. saucepan over high heat. Reduce heat to medium and simmer 8-10 mins or until reduced to 2 cups.
Cook half of ribs in 2 Tbsp. hot oil in a large skillet over medium-high heat 3 mins on each side or until browned. Repeat with remaining oil and ribs. Remove from heat, discard drippings, and wipe skillet clean.
Pour wine and brandy into skillet, and return to medium heat. Bring wine and brandy to a boil - boil 5 mins or until reduced to 1 cup. Stir wine mixture into reduced stock.
Place ribs in a large Dutch oven. Add tomatoes, celery, carrots, onion, garlic bulb and bay leaf, nestling them around the ribs, add parsley, thyme and rosemary sprigs. Pour stock mixture into Dutch oven; simmer over high heat. Place a piece of parchment paper directly on beef, and cover Dutch oven with tight fitting lid.
Bake at 300 for 3 1/2 to 4 hours, or until meat is tender and pulls away from bone. Let ribs stand in Dutch oven, covered with Parchment and lid, at room temp for 30 minutes.
Remove parchment paper. Transfer ribs to a serving platter, and cover with foil. Skim fat from cooking liquid, and pour liquid through a fine wire mesh strainer into a large saucepan. Discard solids. Bring to a simmer over med. high heat. Simmer, whisking occasionally, 5 mins. or until sauce reduces slightly. Remove form heat. Add butter and whisk until butter melts and sauce is smooth. Serve sauce with ribs.