Short Ribs
- Dinner
- Serves 9 pieces
Ingredients
- 9 pieces short ribs, trimmed of fat
- Salt and pepper
- 1/4 cup oil
- 1 large leek, chopped
- 1 fennel bulb, top and end removed, cored and chopped
- 2 carrots, chopped
- 4 cups celery, chopped
- 2 onions, chopped
- 3 cloves garlic, chopped
- 2 TB tomato paste
- 1 bottle burgundy wine
- 1 TB salt
- 1 tsp pepper
- Rosemary and thyme, tied into a bundle
- 1 TB brown sugar
- 6 cups beef stock
Instructions
- Have the butcher trim the fat off the ribs. Sprinkle with plenty of salt and pepper, place on a flat pan, and roast at 400 degrees for 15 minutes to caramelize and sear.
- In a big stock pot, heat the oil over low heat. Add the leek and fennel, then the carrots, celery, and onions, and cook for 15-20 minutes until tender and browned. Add the garlic and cook for 1 minute, stirring.
- Stir in the tomato paste, then add the wine and cook for 10 minutes until reduced.
- Turn the oven down to 300 degrees. Add the salt and pepper to the sauce, put the ribs on top, add the herb bundle and brown sugar, then pour in the beef stock and bring to a simmer.
- Cover the pot and put in the oven for 2 hours to slow cook. Take the ribs out of the sauce, remove the herb bundle, skim off some of the fat, and reduce the sauce further on a simmer for 20 minutes until thick and rich. Put the ribs back in the sauce.
Note
Roast in a big pot with wine and vegetables and cook slowly so the ribs come out tender and delicious.