Publications
Calendar
Contact Us
Beth Tzedec Congregation Logo
DONATIONS AND TRIBUTES
JOIN NOW

Braised Short Ribs

  • 1 bottle Cabernet Sauvignon
  • 2 tblsp vegetable oil
  • 6 short ribs, trimmed
  • Salt
  • 1 tsp black peppercorns, crushed
  • Matza meal for dredging
  • 10 cloves garlic, (peeled)
  • 8 large large shallots ( peeled, trimmed, rinsed, split, and dried)
  • 2 medium carrots ( peeled, trimmed, and cut into 1 inch pieces)
  • 2 pieces celery (peeled, trimmed, and cut into 1 inch pieces)
  • 1 medium leek, white and light green parts only, coarsely chopped
  • 6 sprigs Italian parsley
  • 2 sprigs thyme
  • 2 bay leaves
  • 2 tomato paste
  • 2 unsalted beef stock or chicken stock
  • White pepper freshly ground
  1. Pour the wine into a large saucepan set over medium heat. When the wine is heated, 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.
  2. Center a rack in the oven and preheat the oven to 350 degrees F.
  3. Heat the oil over medium heat in a large Dutch oven. Season the ribs with salt and crushed black pepper. Dust the ribs with matza meal. When the oil is hot, slip the ribs into the pot and sear for 4 or 5 minutes on each side, until well browned.
  4. Transfer the browned ribs to a plate. Remove all but 1 tablespoon of fat from the pot. Lower the heat to medium and toss in the vegetables and herbs. Brown the vegetables lightly, 5-7 minutes, then stir in the tomato paste and cook for 1 minute to blend.
  5. Add the reduced wine, browned ribs, and stock to the pot. Bring to a boil and then cover the pot tightly. Slide it into the oven to braise for about 2 ½ hours or until the ribs are tender enough to be easily pierced with a fork. Every 30 minutes, lift the lid and skim and discard whatever fat may have bubbled to the surface.
  6. Carefully 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 pepper and pass through a fine-mesh strainer, discarding the solids.
  7. Presentation: pour the sauce over the meat. Serve with vegetables of your choice.