Short Ribs Braised In Red Wine *jb
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Short Ribs Braised In Red Wine *jb
  Ribs    Wine  
Last updated 6/12/2012 1:22:50 AM. Recipe ID 55651. Report a problem with this recipe.
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      Title: Short ribs braised in red wine *jb
 Categories: None
      Yield: 6 Servings
      6    Short ribs (about 6 pounds)
      2 tb Coarse salt
    1/2 ts Fresh-ground black pepper
      1 tb Olive oil
      1    Onion, chopped
      1    Carrot, chopped
      1    Rib celery, chopped
  1 1/4 c  Water
      2 c  Red wine
  1. Trim any excess fat from the ribs. Sprinkle each rib on all sides,
  except the bone-side, with 1 teaspoon of the salt. Put the ribs on a
  rack atop a baking sheet to catch any drips. Cover with plastic wrap
  and refrigerate for at least 8 hours.
  2. Heat the oven to 325 B0. Dry the ribs with paper towels and then
  sprinkle them with the ground pepper. In a large pot, heat the oil
  over moderately high heat. Add three of the ribs and brown them well
  on all sides, about 8 minutes. Remove the ribs. Brown the remaining
  ribs and remove them from the pot.
  3. Pour off all but 1 tablespoon of fat from the pot. Reduce the heat
  to moderately low. Add the onion, carrot and celery and cook, stirring
  occasionally, until the onion is translucent, about 5 minutes. Add the
  water and simmer 2 minutes, scraping the bottom of the pot to
  dislodge any brown bits.
  4. Transfer the vegetables and liquid to a roasting pan. Arrange the
  ribs, side by side, on top of the vegetables and add any accumulated
  juice. Pour the wine over the ribs. Cover tightly with aluminum foil
  and cook in the oven until tender but not falling off the bone, about
        2    hours and 20 minutes.
  5. Remove the ribs and keep warm. Pour off most of the fat from the
  roasting pan. Strain the braising liquid into a medium saucepan and
  press the vegetables to get all the liquid. Discard the vegetables.
  Bring to a boil over moderately high heat and continue boiling until
  the liquid is reduced to 2-1/2 cups, about 5 minutes. Serve the ribs
  with the jus poured over them.
  Reprinted from Food & Wine website:

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Recipe ID 55651 (Apr 03, 2005)

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