JUNIPER BRAISED SHORT RIBS

By BobD

Ingredients

• 6 SERVINGS
• These wonderful ribs are delicious with mashed potatoes, which happily lap up the meat's savory juices.
• 5 lb short ribs
• 4 tablespoons olive oil, divided
• 2 medium onions, coarsely chopped
• 3 carrots, cut into roughly 1-inch pieces
• 2 celery ribs, cut into roughly 1-inch pieces
• 2 garlic cloves, sliced
• 1 Turkish or 1/2 California bay leaf
• 2 tablespoons juniper berries, chopped
• 1 cup dry red wine
• 1 qt reduced-sodium chicken broth

Details

Servings 6
Adapted from gourmet.com

Preparation

Step 1

Preheat oven to 350F with rack in middle.

Pat short ribs dry and season with 2 1/2 tsp salt and 1 tsp pepper. Heat 2 Tbsp oil in a wide 6- to 8-qt heavy pot over medium-high heat until it shimmers.

Brown ribs in 2 batches, transferring to a plate.

Discard fat from pot, then add remaining 2 Tbsp oil and cook onions, carrots, celery, garlic, bay leaf, and juniper over medium heat, stirring occasionally, until vegetables are softened and starting to brown, about 8 minutes.

Add wine and boil until reduced by half. Return ribs to pot along with chicken broth.

Bring to a simmer, then cover and braise in oven until meat is fork-tender, 3 to 3 1/4 hours.

Remove ribs from pot and set aside. Let cooking liquid stand briefly, then skim fat from top.

Return meat to sauce and gently reheat. Discard bay leaf.

COOKS NOTE: Ribs can be braised 3 days ahead, fat discarded, and chilled (covered once cool).