Red wine-braised short ribs.

0 piace 0 commenti Ricetta di Michele Poole

Ingredienti

5 lbs bone-in beef short rivs, cut crosswise into 2" pieces
Kosher salt and frshly ground black pepper
3 tbsp vegetable oil
3 medium onions, chopped
3 medium carrots, peeled chopped
2 celery stalks, chopped
3 tbsp all purpose flour
1 tbsp tomato paste
150 ml bottle dry red wine (preferably Cabernet Sauvignon)
10 sprigs of flat leaf parsley
8 sprigs thyme
4 sprigs oregano
2 sprigs rosemary
2 fresh or dried bay leaves
1 head of garlic, halve crosswise
4 cup slow-salt beef stock

Media

Preparazione

1. 1.
Preheat oven to 350. Season short ribs wiht salt and pepper Heat oil in a large Dutch oven over medium-high heat. Workibg in 2 batches, brown short rivs on al sides, about 8 min/batch. Transfer short ribs to a plate. Pour off all but 3 tbsp drippings from pot

2. 2.
Add Onions, carrots, and celery to pot and cook over medium-high heat, stirring often, until onions are browned, about 5 min. Add flour and tomato paste; cook, stirring constantly, until well combined and deep red, 2-3 minutes. Stir in wine, then add short ribs with any accumulatr juices. Bring to a boil; lower heat to medium and simmer until wine is reduced by half, about 25 min. Add all herbs to pot along with garlic. Stir in stock. Bring to a boil, cover and transfer to oven

3. 3.
Cook until short ribs are tender 2-2 1/2 hours. Transfer short ribs to a platter. Strain sauce from pot into a measuring cup. Spoon fat from surgace of sauce and discard; season sauce to taste with salt and pepper. Serve in shallow bowls over mashed potatoes with sauce spooned over.

secondi, these short ribs are unstoppably, almost obscenely good theyre impossible to screw u December 28, 2015 20:24