Red Wine Braised Short Ribs

By shauna

Try this recipe, or embellish the ribs with mushrooms &/or pearl onions. Serve with creamy polenta.

Ingredients

• 6 lbs. Beef Short Ribs
• 1/2 tsp. each Salt & Freshly Ground Black Pepper
• 1 Tbsp. Canola Oil
• 2 Onions, diced
• 6 Lg. Garlic Cloves, minced
• 1 Sm. Carrot, diced
• 3 Bay Leaves
• 1 Tbsp. Dried Thyme
• 2 C. Dry Red Wine
• 2 C. Beef or Chicken Broth
• 1 Tbsp. each Butter & All-Purpose Flour

Preparation

Step 1

Cut ribs into individual pieces or in half, if necessary. Rub well with salt & pepper. In lg. heavy dutch oven, heat oil over med-high heat in batches to prevent crowding. Brown ribs well on all sides, about 15 min, adjusting heat to avoid burning & adding more oil if needed. Transfer ribs to platter; drain off all but 1 Tbsp. of fat. Add onions, garlic, carrot, bay leaves & thyme. Fry over med heat, stirring often & scraping up any brown bits from bottom of pan till onions are tender, about 5 min. Stir in wine & broth; return ribs to pan. Turn to coat ribs with sauce. Bring to a boil. Cover & braise in 350 oven till meat is fork tender & threatens to leave bone, about 2 1/2-3 hrs. With a slotted spoon, transfer ribs to a deep platter, cover & keep warm. Discard bay leaves & skim fat from pan juice. Blend together butter & flour; whisk into pan juices. Bring to a boil over high heat; boil till thickened to gravy consistency; spoon over ribs.

Short Ribs With Porcini Mushrooms:

Increase broth to 2 1/2 C. Before browning ribs, heat 1 C. beef froth till steaming; stir in 1 oz.(28g) dried porcini mushrooms. Let steep for 10 min; reserving broth, drain mushrooms & chop. Cook mushrooms with onions; add mushroom-flavoured broth with remaining beef broth.