- 2
Ingredients
- 2 Wagyu short ribs, bone-in, about 8-10 oz each
- 2 cups red wine
- 1/2 cup carrots, sliced
- 1/3 cup onions, medium diced
- 1/4 cup celery, sliced
- 1/2 cup mushroom trimmings
- 1 quart veal stock
- 2 large, ripe tomatoes, diced
- 1 orange, sliced
- salt and pepper
Preparation
Step 1
Season well and sear ribs in olive oil, using med-high heat until browned. Remove ribs from pan and set aside.
In the same pan, add carrots, onions and mushrooms. Continue to cook until onions are carmelized.
Add the celery, tomatoes and orange to the pan and deglaze with the red wine. After the red wine has reduced by half, add the stock and season moderately. After the stock has come to a boil, remove from heat and return ribs to the pan, bones on top (that's what she said). Lid the pan and place in a low oven at about 200 for 5 hours.
Check the ribs for tenderness, then cool in the liquid if serving at a later time. If serving immediately, remove the ribs from the pan and strain the remaining liquid into another pot. Reduce the liquid until it becomes a saucy consistency and adjust the seasoning. Serve sauce over the ribs.