Braised Short Ribs From 'Daniel

Name: Braised Short Ribs From 'Daniel
Prep time: 2 h
Cook time: 2 h
Total time: 2 h
Yield: 4
Cuisine: Global
Ingredients: 2 carrots, cut into small dice; 1 rib celery, cut into small dice; 1 liters veal, beef, or chicken stock; 1 head garlic, halved; 1 small leek, white and light green parts only, diced and rinsed; 2 Tbsps olive oil; 1 medium onion, cut into small dice; 4 servings Cracked black pepper; 237 milliliters ruby port wine; 946 milliliters red wine; 4 servings Salt; 4 larges shallots, peeled and split; 4 ribs bone-in 2-inch-thick short ribs; 4 sprigs thyme; 2 Tbsps tomato paste

One serving contains 567 calories, 12g of protein, and 12g of fat. This recipe covers 20% of your daily requirements of vitamins and minerals. This recipe serves 4. Head to the store and pick up tomato paste, celery, chicken stock, and a few other things to make it today. It is a good option if you're following a gluten free, dairy free, and primal diet. From preparation to the plate, this recipe takes around 2 hours.

Instructions

Preheat the oven to 300 degrees.

Equipment you will use

Oven

Pour the red wine and port into a large saucepan and boil until it reduces by half.

Ingredients you will need

Red Wine

Port

Equipment you will use

Sauce Pan

Pat the short ribs dry with paper towels, season them on all sides with salt and pepper, and dust them lightly with flour.

Ingredients you will need

Salt And Pepper

Beef Short Ribs

All Purpose Flour

Equipment you will use

Paper Towels

Heat the olive oil over medium-high heat in a large heavy-bottomed Dutch oven. Sear the short ribs evenly on all sides, 3 to 4 minutes per side, until well browned (you may need to do this in batches).

Ingredients you will need

Beef Short Ribs

Olive Oil

Equipment you will use

Dutch Oven

Remove the short ribs from the pan and set aside.

Ingredients you will need

Beef Short Ribs

Equipment you will use

Frying Pan

Lower the heat to medium, remove all but 2 tablespoons fat from the pan, and add the onion, carrots, celery, shallots, leek, garlic, and thyme. Cook for 5 to 7 minutes, stirring occasionally, until lightly browned. Stir in the tomato paste and continue to cook for another 2 to 3 minutes.

Ingredients you will need

Tomato Paste

Shallot

Carrot

Celery

Garlic

Onion

Thyme

Leek

Equipment you will use

Frying Pan

Add the reduced wine, browned ribs, and stock to the pot. Bring to a boil, cover tightly, and transfer to the oven to braise for 3 to 3 1/2 hours, or until the ribs are fork-tender.

Ingredients you will need

Stock

Ribs

Wine

Equipment you will use

Oven

Pot

Remove the pot from the oven and cool at room temperature for 20 minutes. Gently scoop the ribs from the pot and pull out their bones and tendons, being careful not to shred the meat. Return the ribs to the sauce and refrigerate overnight.

Ingredients you will need

Sauce

Meat

Ribs

Equipment you will use

Oven

Pot

The next day, scoop out and discard any fat that has risen to the surface of the sauce.

Ingredients you will need

Sauce

Remove the ribs, trim any remaining cartilage, and transfer to a heatproof dish.

Ingredients you will need

Ribs

Heat the sauce, then strain through a fine-meshed sieve into a clean saucepan. Reduce to a consistency thick enough to coat the back of a spoon and pour over the ribs. (At this point, the ribs and sauce can be reserved, refrigerated, for up to 4 days.)

Ingredients you will need

Sauce

Ribs

Equipment you will use

Sauce Pan

Sieve

When ready to serve, place the covered dish in a preheated 325 degree oven and cook, occasionally basting the meat with the sauce, until heated through, about 30 minutes.

Ingredients you will need

Sauce

Meat

Equipment you will use

Oven

Equipment

Ingredients

Servings:

carrots, cut into small dice 1rib

celery, cut into small dice 1liters

veal, beef, or chicken stock 1head

garlic, halved 1small

leek, white and light green parts only, diced and rinsed 2Tbsps

olive oil 1medium

onion, cut into small dice 4servings

Cracked black pepper 237milliliters

ruby port wine 946milliliters

red wine 4servings

Salt 4larges

shallots, peeled and split 4ribs

bone-in 2-inch-thick short ribs 4sprigs

thyme 2Tbsps

tomato paste

Recommended wine: Merlot, Cabernet Sauvignon, Pinot Noir

Merlot, Cabernet Sauvignon, and Pinot Noir are great choices for Beef Short Ribs. Beef and red wine are a classic combination. Generally, leaner cuts of beef go well with light or medium-bodied reds, such as pinot noir or merlot, while fattier cuts can handle a bold red, such as cabernet sauvingnon. You could try Nickel & Nickel Harris Vineyard Merlot. Reviewers quite like it with a 4.2 out of 5 star rating and a price of about 40 dollars per bottle.