Short ribs are slowly braised with wine and root vegetables for a hearty beef dish. It's not as complicated as it may appear and your time will be well worth it.
Prep Time: 45 minutes
Cook Time: 2 hours, 30 minutes
Ingredients:
- 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
Preparation:
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 short ribs all over with salt and crushed peppercorns. 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 garlic, shallots, carrots, celery, leeks, parsley, thyme, and bay leaves. 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 white pepper and pass through a fine-mesh strainer; discard the solids.
To serve: Place the celery root puree (see Celery Duo link below) in the middle of the plate. Top with the short ribs. Drizzle sauce over the ribs and around the plate. Sprinkle the celery stalks around the edge of the plate and serve.
Serve with Celery Duo.
Yield: 8 servings
Source: Cafe Boulud Cookbook by Daniel Boulud and Dorie Greenspan (Scribner)
Reprinted with permission.
