Short Ribs Braised in Red Wine

Short Ribs Braised in Red Wine with Celery Duo

From "Cafe Boulud Cookbook" (Scribner)
By Daniel Boulud and Dorie Greenspan

April 19, 2000
Web posted at: 3:19 p.m. EDT (1919 GMT)

8 servings

*Serve with Celery Duo

The Ribs:

• 3 bottles dry red wine
• 2 tablespoons vegetable oil
• 8 short ribs, trimmed of excess fat
• Salt
• 1 teaspoon black peppercorns, crushed
• Flour for dredging
• 10 cloves garlic, peeled
• 8 large shallots, peeled, trimmed, split, rinsed and dried
• 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 light green parts only, coarsely chopped, washed and dried
• 6 sprigs Italian parsley
• 2 sprigs thyme
• 2 bay leaves
• 2 tablespoons tomato paste
• 3 quarts unsalted beef stock or broth
• Freshly ground white pepper

Pour the wine into a large saucepan set over medium heat. When the wine is hot, carefully set it aflame. Let the flames die out, then increase the heat so that the wine boils; allow it to boil until it cooks down by half. Remove from the heat.

Center a rack in the oven and preheat the oven to 350 degrees Farhenheit.

Warm the oil in a Dutch oven or large casserole over medium-high heat. Season the ribs all over with salt and crushed pepper. Dust half the ribs with about 1 tablespoon flour and then, when the oil is hot, slip the ribs into the pot and sear for 4 to 5 minutes on a side, until will browned. Transfer the browned ribs to a plate, dust the remaining ribs with four, and sear in the same manner. Remove all but 1 tablespoon of fat from the pot, lower the heat under the pot to medium, and toss in the vegetables and herbs. Brown the vegetables lightly, 5 to 7 minutes, then stir in the tomato paste and cook for 1 minute to blend.

Add the reduced wine, browned ribs, and stock to the pot. Bring to a boil, cover the pot lightly, and slide it into the oven to braise for 2 1/2 hours, or until the ribs are tender enough to be easily pierced with a fork. Every 30 minutes or so, lift the lid and skim and discard whatever fat may have bubbled up to the surface.

Carefully (the tender meat falls apart easily) transfer the meat to a heated serving platter with a lip and keep warm. Boil the pan liquid until it thickens and reduces to approximately 1 quart. Season with salt and pepper and pass through a fine-mesh strainer; discard the solids.

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