Make this braised beef short ribs recipe with Cabernet Sauvignon, carrots, celery, leeks, chicken stock, and tomato paste. Recipe shared by Chef Josh Thomsen on Bringing It Home with Laura McIntosh.
6 portions beef short ribs (trimmed and bones removed, 10-12 oz ea.)
1 cup of all purpose flour for dredging
1 tablespoon kosher salt
1 tablespoon ground black pepper
5 cloves garlic, peeled
2 medium carrots (peeled, trimmed and cut into 1-inch lengths)
2 stalks celery (peeled, trimmed and cut into 1-inch lengths)
1 medium leek (white and green parts only, coarsely chopped)
6 sprigs flat-leaf parsley
2 sprigs thyme
2 bay leaves
2 tablespoons tomato paste
1 quart of beef demi
2 quarts of unsalted chicken stock
Directions
Pour the wine into a large saucepan set over medium heat. When the wine is heated, Carefully set it a flame. Let the flames die out. Remove from the heat and cool the wine.
When the wine is cold, place raw short ribs in wine and let marinate over night.
Next day remove short ribs from wine. Pat dry. Season the ribs all over with salt and pepper. Then dust the ribs with about 2 tablespoons of seasoned flour.
Heat the oil in a dutch oven or large casserole, large enough to hold the 6 portions of ribs. Over medium heat. When the oil is hot, Slip the ribs into the pot and sear for 4-5 minutes on each side, until well browned.
Transfer the browned ribs to a plate. Remove all but 1 Tablespoon of fat from the pot; lower the heat to medium and toss in the vegetables and herbs. Saute the vegetables until lightly browned, 5 to 7 minutes, the stir in the tomato paste and cook for 1 minute to blend.
Add the wine, browned ribs, stock and demi. Bring to a boil; cover the pot tightly, put into the oven at 350 F and cook until the ribs are tender enough to be easily pierced with a fork. About 2 1/2 hours to 3 hours. Every 10 minutes or so, lift the lid and skim and discard whatever fat may be floating on the surface.
Carefully remove the meat to a platter, cover and keep warm.
Boil the liquid until it thickens and reduces to approximately 1 quart. Season with salt and pepper and pass through a strainer; discard the solids.
To Plate: Place the braised short rib on warm plate and pour the sauce over the meat. Serve with potatoes and seasonal roasted vegetables.
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