Red Wine Braised Short Ribs

By KennyB07

Ingredients

• Ingredients:
• Pair these ribs with Robert Mondavi Private Selection Pinot Noir!
• 1 large Harris Teeter Farmers Market onion, quartered
• 4 medium Harris Teeter Farmers Market carrots, cut into 2-inch lengths
• 1 Harris Teeter Farmers Market celery stalk, cut into 2-inch lengths
• 10 fresh parsley sprigs
• 3 1/2 lbs. Harris Teeter Butchers Market beef short ribs
• 1 1/2 tsp Harris Teeter salt, plus more to taste
• 1/2 tsp freshly ground pepper, plus more to taste
• 1 Tbsp H.T. Traders extra virgin olive oil
• 4 garlic cloves, smashed
• 1 bottle (750ml) Robert Mondavi Private Selection Cabernet Sauvignon or Merlot
• 1 sprig fresh oregano
• 2 bay leaves

Preparation

Step 1

Directions:
1. Put the onion, carrots, and celery in a food processor and pulse to coarsely chop. Pull the leaves off the parsley sprigs, chop the leaves and set them aside; rinse the stems and set them aside too.
2. Put the ribs on a large plate and sprinkle with 1 ½ teaspoons salt and ½ teaspoon pepper. Heat the oil in a Dutch oven or large pot over a medium –high flame. Add the seasoned short ribs and brown on all sides, 12 or 15 minutes. Don’t let the bottom of the pot burn; if it begins to burn, turn down the heat. Remove the meat back to the plate with tongs or a slotted spoon. You should have 1 to 2 teaspoons fat left in the pot; that’s perfect. If you have more, throw off the excess to leave a generous tablespoon.
3. Turn the heat down to medium. Add the chopped vegetables and the garlic and cook, stirring 8 to 10 minutes, until the onion s are translucent and may be beginning to brown. (It’s nice if they brown, but not important.)
4. Add the wine and bring to simmer, scrapping the bottom of the pot with a wooden spoon to pull up any brown bits that are still stuck there. Return the ribs to the pan along with any juices that have collected on the plate while they sat there. Add the parsley stems, oregano, and bay leaves. Add enough water to barely cover the meat (another 2 to 3 cups should do it). Turn the heat down to low, partially cover, and cook until the meat is very soft and falling off the bone, about 2 ½ hours. Turn the ribs a few times while they cook (if you remember). Check during the last hour of cooking to see how the sauce is doing. You want it to reduce and thicken enough to make a very thin gravy. If it’s reducing very slowly, take off the lid and let the stew cook uncovered for a while.
5. When the stew is done and you like the look of the sauce, stir in the chopped parsley and taste for salt and pepper. Serve in deep plates over a bed of buttered noodles.
Recipe courtesy of The Food You Want to Eat by Ted Allen