Braised Short Ribs with Red Wine Gravy
You need a good part of a day to prepare and cook this recipe, but it is easy and worth the effort! With all the snow storms we have been getting, this is a perfect dish to cozy up to in the winter. You can dress it up or down too. The first time I had this was at a friend’s house at a dinner party. It was on the cover of the October Bon Appetit magazine, but this time when I made it, DS and 3 friends showed up and chowed down, thinking it was the best thing they’d had in months (granted I was competing with dormitory food!) There are lots of places where you can change the recipe so I look forward to seeing what you do with it. I served it with mashed potatoes.
6 lbs. 3-inch long meaty beef short ribs
Coarse kosher salt
¼ c. all purpose flour
½ c. olive oil, divided
3 c. chopped onions
3 c. cubed peeled turnip
2 c. chopped peeled carrots
2 c. chopped celery
8 garlic cloves, peeled
¼ lb. sun-dried tomatoes (not packed in oil), cut into pieces
¼ c. fresh thyme sprigs
5 large fresh sage sprigs
5 bay leaves
2 cups dry red wine
4 cups chicken broth
Balsamic vinegar (optional)
Prep time about 1-1/2 hours. Preheat oven to 350 degrees F. Place ribs on rimmed baking sheet: sprinkle with kosher salt and pepper. Sprinkle flour over; toss to coat. Heat ¼ cup oil in a Dutch oven over medium-high heat. Working in batches, cook ribs until browned all over, about 10 minutes per batch. Return to sheet. Wipe out pot. Add remaining ¼ c. oil to pot. Add onions and next four ingredients; cook until tender, stirring often, about 12 minutes. Add sun-dried tomatoes and next 3 ingredients, stir to coat. Return ribs to pot, placing on sides to fit in a single layer. Add wine, simmer until slightly reduced, about 5 minutes. Add broth; cover and bring to a simmer. Transfer pot to oven and braise until ribs are tender, about 2 hours. (I think that you could also cook this in a crock pot.) After 2 hours, I turned the oven down to 250 F and let it cook for another half an hour or until its getting close to dinner time. You can let it braise for quite a while.
Take pot from oven and let it stand, covered for 15 minutes. Carefully transfer the ribs to a large bowl. Remove herb sprigs. (At this point you can use an immersion blender to blend everything together; I leave the gravy and vegetables as is.) Spoon fat from surface. Season gravy to taste with salt and pepper and a few drops of balsamic, if desired. Return ribs to gravy; rewarm if necessary. Mangia!
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