Short Ribs Braised in Merlot

From CIA Bistro Cooking Boot Camp

Short Ribs Braised in Merlot
Short Ribs Braised in Merlot

PREP TIME

30

minutes

TOTAL TIME

180

minutes

SERVINGS

8

servings

PREP TIME

30

minutes

TOTAL TIME

180

minutes

SERVINGS

8

servings

Ingredients

  • 5

    lbs - Beef short ribs, cut in 5 inch lenghts

  • salt - as needed

  • ground black pepper - as needed

  • 1/2

    cup - canola oil

  • 1/2

    cup - onion, diced

  • 1/2

    cup - carrot, diced

  • 1/2

    cup - celery, diced

  • 6 each

    - Garlic Cloves, peeled

  • 8 each

    - Thyme Sprigs

  • 1 each

    - Bay Leaf

  • 2

    Bottles - Merlot

  • 6

    cups - Chicken Stock

  • 2

    cups - Tomato Puree

Directions

1- Season the ribs as needed with salt and pepper. Saute the ribs in the oil in a stockpot over high heat for 3-4 minutes, or until browned 2-Add onion and carrot. Cook for 5 minutes until carrots are soft. Stir in celery, garlic, thyme, and bay leaf. 3-Add the Merlot and simmer until the sauce has reduced by half, about 15 -20 minutes. 4- Add 2 cups of stock and the tomato puree. Return ribs to the pot. Bring to a boil. Reduce to low and cover with a tightly fitting lid. Cook until ribs are tender, about 2 hours 5- Remove ribs from the pan. Skim off the fat from the top of the cooking liquid and strain the remaining liquid. Bring to a boil and cook 10 minutes or until the sauce coats the back of a spoon (nappe). Adjust the seasonings to taste.

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