- 8
- 30 mins
- 180 mins
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
Preparation
Step 1
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.