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Braised Short Ribs
3 tb Vegetable oil
6 lb Short ribs
Coarse salt and freshly ground pepper
2 Carrots; chopped
2 Stalks celery; chopped
2 md Onions; chopped
6 Shallots; peeled and quartered
1 tb Tomato paste
3 tb Flour
1/2 c Ruby port wine
4 c Cabernet Sauvignon; or other full-bodied, red wine
1 Head garlic; halved crosswise
1 Boquet garni**
4 c Veal stock
** 2 sprigs rosemary, 10 sprigs parsley, 8 sprigs thyme, and 2 bay leaves
Heat oven to 375 degrees. Tie each short rib with kitchen string, and season with salt and pepper. Heat oil in a large Dutch oven over medium-high heat, and brown short ribs on each side. Remove short ribs, and cook carrots, celery, onions, and shallots until onions and shallots turn golden brown, 5 to 10 minutes. Add tomato paste and flour, and cook 2 to 3 minutes.
Return short ribs to the pot, and deglaze with port and red wine. Cook until wine is reduced by two-thirds. To make the bouquet garni, bunch rosemary, parsley thyme, and bay leaves together and tie the bundle with kitchen string. Add garlic, bouquet garni, and stock. Bring to a boil, cover, and transfer to oven for 3 hours, until meat is fork-tender.
Transfer short ribs to large platter. Strain sauce through a fine sieve or cheesecloth into a medium-size saucepan. Reduce sauce over medium heat until it thickens to a gravylike consistency. Adjust seasoning, spoon sauce over short ribs, and serve.